It’s November, and you know what that means… Thanksgiving! It is the holy month for foodies like us, and often my mom goes all out with a traditional turkey dinner, complete with cranberry sauce and green bean casserole. Never on actual Thanksgiving though… weird. Anyways, this recipe comes from the More from Magnolia Cookbook. It is one of their bestselling products at the bakery, and when you make it you will know why. This creamy cheesecake is rich with comforting pumpkin flavor. Initially I was concerned about the lack of spices but the punch of the gingersnap crust against the creamy coolness of the cheese filling gives it enough flavor without being overwhelming. This is a must have addition to any holiday table!
Slightly adapted from the More from Magnolia Cookbook.
- 1/2 stick unsalted butter, melted
- 1 1/2 cup gingersnap cookie crumbs
- 1/2 cup chopped toasted pecans
- 400 grams cream cheese softened
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 5 large eggs, room temperature
- 1 1/2 cups canned pumpkin puree
- 3/4 cup heavy cream
- 1 1/2 teaspoons cinnamon
whipped cream and pecan halves to garnish
Preheat oven to 180C
To make the crust: In a small bowl combine the butter and the gingersnap cookie crumbs with pecans. Press on the bottom of a buttered 10-inch cheesecake pan. Bake for 10 mins. Remove from oven and cool.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat cream cheese until very smooth. Gradually add the sugar, then the eggs one by one. Add the pumpkin puree and mix until just blended. Make sure to stop often and scape the sides and bottom of the bowl to make sure the mix is well incorporated. Stir in heavy cream and cinnamon.
Pour the batter into the pan over the crust, and place the pan on a baking sheet. Bake until edges are set and center is slightly jiggly, about 1 hour. At the end of baking time, turn off the oven and using a wooden spoon to prop the oven door slightly ajar cool the cake in the oven for 1 hour before removing. Cover and refrigerate for 12 hours or overnight.
Remove the cake from fridge 15-30 mins before cutting and serving. Garnish with whipped cream and pecan halves.