|Pumpkin Pecan Pie Cheesecake with Gingersnap Crust|
|Beauty Shot of the Whole Cheesecake|
|Layers of Pumpkin Cheesecake, Pecan Pie, & Thick Gingersnap Crust|
For the Cookie Crust:
2 ½C Cookie Crumbs (I like Biscoff Cookies, Gingersnaps, or Cinnamon Graham Crackers)
1 Stick of Unsalted Butter, Melted
For the Pecan Pie Filling:
2/3C Dark Corn Syrup
1/3C Butter, Melted
1 ½C Chopped Pecans
1t Vanilla Extract
Pinch of Salt
For the Pumpkin Pie Cheesecake Filling:
2 Blocks of Cream Cheese, Room Temperature
1 ¼C Sugar
2T Sour Cream
1C Pure Pumpkin Puree
3 Large Eggs, Room Temperature & Separated
1 ½t Vanilla Extract
1 ¼t Ground Cinnamon
½t Ground Ginger
Pinch of Ground Cloves
For the Bourbon Vanilla Whipped Cream:
½C Heavy Cream
1 ½t Bourbon
1. Prepping for the Cake: Preheat the oven to 325 degrees and position the rack in the center of the oven. Line a 10-inch spring form pan with parchment paper and spray with Pam, and set aside2. For the Cinnamon Cookie Crust: Pulse the cookies in a food processor until they resemble a cookie crumble. Stir in the melted butter along with the brown sugar until well combined. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, about 15-20 minutes. Cool on a rack, and then wrap the outside of the spring form pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, make the pecan pie filling.
3. For the Pecan Pie Filling: Combine all of the ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat & simmer until thickened, about 8-10 minutes, stirring constantly. Pour the pecan pie filling into the crust and set aside.
4. For the Pumpkin Pie Filling: Beat the cream cheese with a mixer until smooth. Add in the sugar and beat until light and fluffy, scraping down the sides, about 3 minutes. Beat in the sour cream, then add the pumpkin, egg yolks, vanilla, cornstarch, salt, and all of the spices. Beat until just combined. In a small mixing bowl, beat the egg whites until stiff peaks form, and then gently fold the whites into the cheesecake batter. Pour the cheesecake batter into the prepared spring form pan, on top of the pecan pie filling (making sure to smooth the top evenly). Gently the roasting pan with the cheesecake in it into the oven and pour the boiling water into the roasting pan until it comes about halfway up the side of the spring form pan (this helps for even baking). Bake until the outside of each cheesecake sets in the center but is still loose (about 1 hour). Turn the oven off and leave the cheesecake in the oven with the door closed for another 45 minutes to a hour (this step will help prevent cracking on the top). Remove the cheesecake from the oven and run a knife along the outside edges to loosen it from the sides of pan. Let the cheesecake cool at room temperature for at least 3-4 hours, and then chill in the refrigerator for at least 4 hours, or preferably overnight.
5. For the Bourbon Vanilla Whipped Cream: Whip the cream in electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4-5 minutes. Refrigerate until ready to serve. If your cheesecake happens to have any cracks in the top, the bourbon vanilla whipped cream is the perfect solution to cover them, and no one will ever know... shhhhh :)
6. Serving the Cheesecake: Bring the cheesecake to room temperature for about 30 minutes before eating. Serve with a dollop of the bourbon vanilla whipped cream.
source: pecan pie cheesecake.