Pumpkin Cheesecake with Pecan-Gingersnap Crust Recipe by Our Best Bites
INGREDIENTS
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Crust:
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1 3/4 C gingersnap crumbs (about 30 small cookies)
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6T real butter, melted
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3 T brown sugar
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3/4 C ground pecans
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Filling:
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3 8oz blocks cream cheese
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3/4 C canned pumpkin puree
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6 oz melted white chocolate (that’s about 1 C white chocolate chips)
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1 C sugar
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3 eggs
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2 t vanilla
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1/4 t nutmeg
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1 1/2 t cinnamon
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1/8 t cloves
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Topping:
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- 1 C whipping cream, beat with 1/2 tsp vanilla and 4 Tbs powdered sugar until medium peaks form.
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- 1/3 C roughly chopped pecans, either toasted or caramelized
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- 2 Tablespoons jarred caramel sauce
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