Pumpkin Cheesecake with Gingersnap Pecan Crust

5 from 3 votes

Pumpkin Cheesecake with Gingersnap Pecan Crust

Pumpkin Cheesecake With Gingersnap Pecan Crust is a traditional cheesecake with pumpkin and spices added, plus a delicious crust made of gingersnap cookies and pecans.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings servings

Calories 628kcal

Author Lise Sullivan Ode

Ingredients

For the crust:

½ cup pecans
30 gingersnap cookies use gluten free, if needed
4 tablespoons butter melted

For the filling:

16 ounces cream cheese softened (use Tofu Cream Cheese, if you can't have dairy)
1 cup granulated sugar
½ cup pumpkin puree
3 large eggs at room temperature
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 pinch salt

For the frosting garnish:

½ cup vegetable shortening
2 cups powdered sugar
2 tablespoons almond milk or water
½ teaspoon vanilla extract

Optional garnish:

More gingersnap cookies and pumpkin pie spice

Instructions

For the crust:

Place all of the crust ingredients (except butter) in food processor and press on for 20-30 seconds. (If you don't have a food processor, place cookies in a plastic ziploc bag, seal and pound with rolling pin until cookies are crushed. And you can chop the nuts on a cutting board.) Pour crumbs and nuts mixture into medium bowl, add melted butter and stir to combine. Press into an 8-inch springform pan or cake pan. Press crust up the sides slightly, about an inch. Set aside

For the filling:

Preheat oven to 325°F.
Place all of the filling ingredients in food Processor. Puree for 20 seconds. Press STOP. Remove lid and scrape down bowl. Replace lid puree again. Let run about 20-30 seconds or until all is combined and smooth. Pour into prepared crust. Bake at 325°F for one hour and twenty minutes or until the middle of the cheesecake looks set. Let it cool.

For the frosting garnish:

Place shortening in large bowl. With an electric mixer, beat on medium for two minutes. Reduce speed to low and gradually add powdered sugar, almond milk (or water) and vanilla. Once incorporated, turn up speed to medium and beat for another two minutes. Place in a piping bag fitted with a 1M pastry tip. Pipe a swirl of frosting on each slice of cheesecake. Add a cookie and sprinkle with a little pumpkin pie spice. You could also garnish with whipped cream or cool whip.
Store cheesecake covered in refrigerator for up to 5 days.

Notes

Note: If you CAN have dairy, then you could also garnish with fresh whipped cream instead of the frosting.

Nutrition