Pumpkin Cheesecake with Gingersnap Crust

Deep Into Fall

I recently got back from a two week trip to Spain and Portugal.  When I left, fall was in its beginning stages and the leaves were just starting to reach their peak color.  The weather was still sunny with a slight crisp in the air.  Upon arriving home, I discovered that Oregon was deep into fall.  The characteristic rainy season had arrived and the leaves had begun to fall of the trees.

Being gone for two weeks gave me plenty of time to brainstorm many delicious fall recipes, and I am so excited to share them with you.  The first is for pumpkin cheesecake with a gingersnap crust topped with fresh whipped cream and pepita brittle.  While the cheesecake is delicious, it was really the pepita brittle I was hooked on.  Sweet, salty, and crunchy.  What more could anyone want from a dessert?

Blessings on your home and table,                                                                                                                  ~Natalie

Pumpkin Cheesecake with Gingersnap Crust

Serves 14

Ingredients:

Crust:

• 2 cups gingersnap cookie crumbs
• 1/2 cup (1 stick) salted butter, melted
• 3 Tablespoons granulated sugar

Cheesecake:

• 24 ounces cream cheese, softened
• 1 1/4 cups granulated sugar
• 4 eggs
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 3 Tablespoons all-purpose flour

Whipped Cream

• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

Pepita Brittle

• 1 1/2 cups pepitas
• 1/2 cup water
• 1/2 cup light corn syrup
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon coarse sea salt
• 1 Tablespoon salted butter
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions:

Crust and Cheesecake:

1. Preheat oven to 350°F.  Line bottom of a 9-inch springform pan with parchment paper.
2. In a small bowl, combine gingersnap crumbs, melted butter, and 3 Tablespoons sugar.  Press mixture onto the bottom of springform pan.  Bake for 10 minutes and let cool.  Reduce oven temperature to 300°F.
3. Using an electric mixer, mix together cream cheese and remaining sugar in a large bowl until creamy.
4. Mix in eggs, vanilla, sour cream, and pumpkin.
5. Beat in spices and flour.
6. Pour mixture into springform pan.  Wrap cheesecake and set in a water bath or place a pie pan filled with water on the lower rack of the oven.  Bake cheesecake for 1 hour and 40 minutes.
7. Turn off heat and leave cheesecake in the oven for 30 minutes.
8. Open the oven door slightly and leave cheesecake in oven for another 20 minutes.
9. Place cheesecake in the refrigerator and let it set for at least 4 hours.

Whipped Cream:

1. Using an electric mixer, beat heavy cream on high speed until stiff peaks form.
2. Mix in vanilla extract and powdered sugar.

Pepita Brittle:

1. Line a baking sheet with parchment paper and grease with butter or cooking spray.
2. Combine water, sugar, and corn syrup in a medium sized saucepan.  Bring mixture to a boil until a candy thermometer reads 280°F.
3. Working quickly, stir in pepitas, baking soda, vanilla, spices, and butter with a wooden spoon (plastic spatula will melt).
4. Spread mixture onto parchment paper and sprinkle lightly with sea salt.  Let cool for at least 20 minutes.

Assembly:

1. Pipe whipped cream onto cheesecake.
2. Break apart pepita brittle and arrange however you wish.

 

For more cheesecake recipes, check out my white chocolate cheesecake with fresh strawberries!