Thanksgiving is this weekend! I hope you have plans to spend some time relaxing while enjoying some delicious food! If you need some dessert inspiration, here is a recipe for an indulgent pumpkin treat – Pumpkin Cheesecake with Cinnamon Cream & Candied Pecans!
Pumpkin Cheesecake with Cinnamon Cream & Candied Pecans
1 bag gingersnap cookies (284 g – I use the MI-DEL brand which can be found in the health food section of supermarkets like Fortinos.)
1/3 cup butter, melted (preferably unsalted)
4 packages cream cheese, room temperature (8 oz each)
1 ¾ cup sugar
1 can butternut squash puré (or pumpkin) (15 oz)
5 large eggs
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp grated nutmeg
¼ tsp ground cloves
¼ tsp salt
1 Tbsp pure vanilla extract
2 Tbsp all-purpose flour
Cinnamon Whipped Cream:
1 cup cold whipping cream (35%)
2 T (-1/4 C) maple syrup
1 tsp pure vanilla extract
1 tsp ground cinnamon
1 cup roughly chopped pecans
2 Tbsp maple syrup
- Preheat the oven to 350°F.
- Add gingersnaps in 2 batches to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add melted butter. Stir until evenly mixed. Press mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 min.
- Remove from the oven and let cool while preparing the filling.
- Boil a kettle of water.
- To a large bowl, add cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2-3 min. Add butternut or pumpkin and beat until incorporated. Beat in eggs, 1 at a time, then add cinnamon, ginger, nutmeg, cloves, salt and vanilla. Beat until blended. Add flour and beat until incorporated.
- Wrap sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the kettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. (Make sure you don’t get any water inside the cake pan). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 min.
- Carefully remove cake from water bath and let cool on a wire rack.
- Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
- Put pecans in a small-medium pan and fry for about 2 min.
- Add maple syrup and stir to coat nuts. Keep stirring to prevent from burning, 2-3 min. Careful, the hot maple syrup will be very hot!
- Set aside to cool and caramelize for 10-15 min.
Cinnamon Whipped Cream:
- Meanwhile, pour cream and maple syrup into a medium-large bowl and beat with an electric hand mixer until thick and frothy. Add vanilla and cinnamon and beat until medium peaks form.
Serve your pumpkin cheese cake topped with cinnamon cream and candied pecans and enjoy with family and friends!
The dinnerlicious! team wishes you a Happy Thanksgiving!