Pumpkin-Pecan Cheesecake

This Thanksgiving dessert recipe comes from Southern Living. I made this cheesecake two years ago for Thanksgiving and it was a big success! It is worth the long, timely process! I have made a few tweaks to the original recipe...

Ginger Snap Crust:

1.5 c ginger snap crumbs (took about 25 ginger snaps)

1/2 c graham cracker crumbs

1/3 c finely chopped pecans

5 T butter, melted

3 T light brown sugar

Pumpkin Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 c granulated sugar

1 t vanilla extract

4 eggs

1.5 c canned pumpkin

Praline Topping:

1 c firmly packed brown sugar

1/3 c whipping cream

1/4 c butter

1 c powdered sugar, sifted

1 t vanilla extract

Glazed Pecan Garnish:

1/4 c dark corn syrup

2 T sugar

2 c pecans


Preparation Crust:

Preheat oven to 325°. Stir together ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.


Preparation Cheesecake Filling:

Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, beating until blended. Pour batter into prepared crust. (Pan will be very full.)

Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

Remove the sides of the pan and transfer to a serving dish.

Preparation Praline Topping:

1. Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Pour immediately on top of cheesecake.

Preparation Glazed Pecan Garnish:

Mix the corn syrup and sugar together, add in pecans. Mix until all the pecans are coated. Prepare cookie sheet with parchment paper and spray with non-stick cooking spray. Spread pecans evenly on cookie sheet. Bake at 350° for about 15 minutes or until the mixture starts to bubble and thicken. Remove from oven and allow pecans to cool completely. Place pecans around the edges of the cheesecake and on the sides for garnish. 

Happy Thanksgiving y'all!