Pumpkin cheesecake with gingersnap pecan crust

Name: Pumpkin cheesecake with gingersnap pecan crust
Total time: 5400 s
Yield: 6 people
Cuisine: British
Ingredients: 115 g unsalted butter, melted; 1 1/2 cups gingersnap cookies crumbs; 65 g pecans chopped and toasted; 340 cream cheese, softned; 100 g sugar; 165 g brown sugar; 5 large eggs, room temperature; 340 g pumpkin puree; 255 g heavy cream; 1 1/2 tsp cinnamon; 2 cups heavy cream; 2 tsp sugar; 2 tsp vanilla paste; 8 gingersnap cookies

Santy Coy @chefsantycoy

Gold Coast, Australia

Butternut pumpkin is currently on special, and this cheesecake makes for a delightful dessert for a winter dinner party. Cheesecakes are perfect for entertaining as they can be prepared a day or two ahead. I remember making this cheesecake about 10 years ago, and my friend still can't get over it because it brought back memories of her childhood. I decided to invite her over for dinner at my place and surprised her with this pumpkin cheesecake. The look on her face was absolutely priceless.

#CA2025 #june2026 #EatTheRainbow #cookingwithcolour #dessert #sweets #cheesecake #pumpkincheesecake #butternutpumpkin #gingersnapcookies #pecan #creamcheese #brownsugar #heavycream #cinnamon #whippedcream #cinnamon #unsaltedbutter #chefathome #dolcedeleche

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 30 minutes

6 people

crust:
115 gunsalted butter, melted
1 1/2 cupsgingersnap cookies crumbs
65 gpecans chopped and toasted
Filling:
340cream cheese, softned
100 gsugar
165 gbrown sugar
5large eggs, room temperature
340 gpumpkin puree
255 gheavy cream
1 1/2 tspcinnamon
Sweet vanilla whipped cream :
2 cupsheavy cream
2 tspsugar
2 tspvanilla paste
Garnish:
8gingersnap cookies

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Steps

1 hour 30 minutes

1

To toast the pecans: placed on baking sheet in 170 C oven for 15 minutes, or until lightly browned and fragrant.
2

Preheat oven to 160 C.
3

To make the crust: in a small bowl, combine the butter with gingersnap cookies crumb and pecans.
4

Press into the bottom of buttered 10 inch springform pan. Bake for 10 minutes. Remove from the oven and allow to cook on wire rack.
5

To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time.
6

Add the pumpkin puree and mix until blended. To ensure that the batter has no lumps and that no ingredients are stuck on the bottom of the bowl, stop the mixer several times and scrape down the sides of the bowl with rubber spatula. Stir in pumpkin puree, heavy cream and cinnamon.
7

Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour.
8

At the end of the baking time, turn off the heat and using wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing.
9

Cover and refrigerate for at least 12 hours or overnight.
10

Remove the cake from the refrigerator 15 - 30 minutes before cutting and serving.
11

Sweet vanilla whipped cream: Place all the ingredients in a medium size bowl and whip with an mixer until soft peaks form. Serve immediately or cover tightly with plastic wrap and refrigerate for up to 4 hours.
12

Decorate the cake with dolce de leche in the middle, whipped cream and gingersnap cookies plus dusting with cinnamon.
13

Enjoy
14

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Santy Coy @chefsantycoy

on June 10, 2025 12:36

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!