Pumpkin Cheesecake with Cookie Crust

Name: Pumpkin Cheesecake with Cookie Crust
Prep time: 55 min
Total time: 12 h 25 min
Yield: 8 serving(s)
Ingredients: 12 pecan sandie cookies, plus more for garnish; 1/2 c. roasted salted pecans, plus more for garnish; 3 tbsp. unsalted butter, melted; 2 tbsp. granulated sugar; 3/4 tsp. kosher salt, divided; 3 (8-oz.) packages cream cheese, at room temperature; 1 (8-oz.) container sour cream, at room temperature; 1 c. packed light brown sugar; 4 large eggs, at room temperature; 1 (15-oz.) can pure pumpkin puree; 2 tsp. pure vanilla extract; 1 1/2 tsp. ground cinnamon; 3/4 tsp. ground ginger; 1/2 tsp. ground nutmeg; Sweetened whipped cream, for serving

By Marian Cooper CairnsUpdated: Aug 24, 2021

4.3

6 Ratings

Jump to recipe

Brian Woodcock

Yields:

8 serving(s)

Prep Time:

55 mins

Total Time:

12 hrs 25 mins

With a pecan cookie crust, a fluffy, light custard topping, and all the PSL-spiced flavor you can handle, you'll definitely want to leave some room for an extra slice of this delicious cake.

Did you make this recipe? Let us know what you thought with a review, below!

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Ingredients

12
pecan sandie cookies, plus more for garnish
1/2 cup
roasted salted pecans, plus more for garnish
3 Tbsp.
unsalted butter, melted
2 Tbsp.
granulated sugar
3/4 tsp.
kosher salt, divided
3
(8-oz.) packages cream cheese, at room temperature
1
(8-oz.) container sour cream, at room temperature
1 cup
packed light brown sugar
4
large eggs, at room temperature
1
(15-oz.) can pure pumpkin puree
2 tsp.
pure vanilla extract
1 1/2 tsp.
ground cinnamon
3/4 tsp.
ground ginger
1/2 tsp.
ground nutmeg
Sweetened whipped cream, for serving

Directions

1. Step 1Preheat oven to 350 degrees F with the rack in the middle position. Pulse cookies and pecans in a food processor until finely ground, 10 to 15 times. Add butter, granulated sugar, and 1/4 teaspoon salt and pulse until well combined, 5 to 7 times. Press cookie mixture firmly into bottom of a 9" springform pan.
2. Step 2Bake until edges begin to brown, 10 to 12 minutes. Cool completely on a wire rack. Wrap outside of pan with aluminum foil. Reduce oven temperature to 300 degrees F.
3. Step 3Beat cream cheese, sour cream, and light brown sugar on medium speed with an electric mixer until blended and smooth, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and remaining 1/2 teaspoon salt, beating until just until blended. Pour batter into crust.
4. Step 4Bake until edges are set but center is still wobbly, 1 hour 10 minutes to 1 hour and 20 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool completely on a wire rack, at least 1 hour. Cover and chill, at least 8 hours.
5. Step 5Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Top with whipped cream and garnish with cookies and pecans.