Pumpkin Cheesecake With Gingersnap Crust

Last Thanksgiving I made our Layered Pumpkin Cheesecake  (recipe HERE) and it was a big hit.

It is a combination of pumpkin pie and cheesecake in glorious layers. This year I decided to make just a regular pumpkin cheesecake with a gingersnap crust. 

That's kind of a misleading statement - "just a regular pumpkin cheesecake".

I mean. 

It's PUMPKIN CHEESECAKE for cryin' out loud!! Food of the Gods, as it were. 

It went over very well too. 

Nothing beats cheesecake. 

Nothing.

Don't argue.

Pumpkin Cheesecake With Gingersnap Crust

Ingredients

Crust

1 box gingersnaps

1/2 cup pecans

3 Tbsp brown sugar

1/4 cup butter, melted

Cheesecake

3 X 8 oz pkgs Philadelphia Cream Cheese, room temp

2 cups pumpkin puree

3 eggs

1/4 cup plain Greek yogurt

1 1/2 cups sugar

1/2 tsp cinnamon

1 tsp pumpkin pie spice

2 tsp vanilla

Whipped Cream Topping

2 cups whipping cream

1/2 tsp cinnamon

3 Tbsp sugar

1/3 cup chopped pecans (garnish)

Directions

Preheat oven to 350. Lightly spray a 10 inch springform pan with cooking spray, set aside.

In a blender, place gingersnaps and 1/2 cup pecans. Pulse until fine crumbs. Add in brown sugar and butter and pulse until well combined.

Dump crumbs into springform pan and press firmly in bottom and slightly up sides of pan.

Bake for 5 minutes at 350 then remove and set aside.

In a large mixing bowl, beat cream cheese until smooth, scraping sides as needed. Beat in pumpkin, eggs, Greek yogurt, spices, and vanilla until smooth, again, scraping down sides as needed.

Pour the mixture into the springform pan over the crust.

Bake in 350 oven for an hour (sides should be firm and middle should only jiggle a little). 

Shut off the heat and leave cheesecake in oven at least 2 more hours. 

Remove from oven and let come to room temp.

Chill in fridge at least 5 hours, best overnight. Run a knife between the cheesecake and the pan. Remove sides of springform pan. 

When cheesecake is chilled, beat the whipping cream with the cinnamon and sugar until stiff peaks form.

Spread whipped cream on top of cheesecake. Sprinkle with the remaining chopped pecans. 

Serve immediately or chill until ready to serve.

So much pumpkin-y goodness.

I really don't understand you pumpkin haters out there. 

And, don't even get me started on you cheesecake haters.....

 

Looking for more fun links? Check out these fab sites - Adorned From Above, Dizzy Busy & Hungry, Mama Buzz, Nap Time Is My Time, and Horrific Knits