This is the cheesecakes of all cheesecake - Pumpkin!! Not only is this our favorite cheesecake recipe ever, but it's complete with the most flavorful, perfectly spiced crust and dollop of cinnamon whipped cream. We wait all year to make this, and then make it for three months straight (insert naughty face emoji). Hello fall/holiday/everything pumpkin season!
8 oz gingersnap cookies
1/4 cup roughly chopped pecans
3 Tbsp butter, melted
1 Tbsp granulated sugar
Pinch of salt
3 (8oz) packages of cream cheese, softened
1 (15oz) can pumpkin puree, about (1 ½ cups)
¼ cup heavy cream
3 large eggs
1 ¼ cup granulated sugar
1 tsp vanilla bean paste (or vanilla extract)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
Cinnamon Whipped Cream
1 cup heavy cream
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp cinnamon
For the crust: In a food processor, pulse together the cookies and pecans until ground fine. Add butter, sugar and salt, and mix until combined. Transfer into a 9-inch spring form pan pressing down firmly. Chill crust for 30 minutes, and begin to prepare the filling.
For the filling: Preheat oven to 350 degrees. Place one rack in the middle of the oven, and one rack on the bottom. Fill a 13x9 metal roasting pan with water going 1 1/2 inch up the side. Place the pan on the bottom rack to create steam while baking.
Beat cream cheese for 1-2 minutes or until soft. Add pumpkin puree and heavy cream; mix well until combined. Add eggs one at a time, stopping to scrape the sides of the bowl as needed. Reduce speed to low and add in sugar, vanilla, cinnamon, nutmeg, cloves, and ginger. Mix well until smooth and all ingredients are incorporated.
Pour filling into the pan over the prepared crust. Place cheesecake in the middle rack of oven and bake for approximately 60 minutes - 70 minutes, or until the cheesecake is set, but still a slight jiggle in the center. Be careful not to over-bake! The center should spring back to the touch but will still be jello-jiggly. Turn the oven off, open the door very slightly, and let the cheesecake sit for 15 minutes. Remove from oven and allow to cool before refrigerating. Chill for at least 3-4 hours.
For the whipped cream: Place heavy cream, sugar, vanilla, and cinnamon in the bowl. Using an electric mixer, whisk until stiff peaks form. Store in refrigerator until ready to use.