• Crust:
    • 2 cups gingersnap crumbs
    • ¼ cup packed brown sugar
    • 5 tablespoons unsalted melted butter
  • Filling:
    • 2 lbs. cream cheese @ room temp
    • 1-⅓ cups packed brown sugar
    • 1-⅓ cups pumpkin puree
    • 1 tablespoon vanilla
    • 1-½ teaspoon cinnamon
    • ¼ teaspoon allspice
    • 5 large eggs @ room temp
  • Topping:
    • 5 tablespoons unsalted butter
    • cup packed brown sugar
    • cup heavy cream
    • 1 cup pecan halves, lightly toasted


In food processor with metal blade, process the crumbs and brown sugar, then add the butter. Press into the bottom of a 9" springform pan, and bake at 350°F for 10 minutes. Cool.

Cream the cheese and brown sugar in mixer at medium speed until well blended, then beat in pumpkin, spices and vanilla. Add eggs one at a time, beating well. Pour into the cooled crust, spreading to the edges. Bake about 1-1/2 hours at 350°F until cheesecake sets. Transfer to rack, cool one hour, then refrigerate overnight covered with foil.

Make topping in a small saucepan over low heat. Combine brown suga, cream and butter, stir until smooth, raise heat to high and bring to a boil, then add the pecans. Cook 2-3 minutes, cool slightly, then spread on cheesecake and refrigerate.

Baked Goods, Cakes, Holiday
MacGourmet downloadPumpkin Cheesecake. To import, drag image to your MacGourmet recipe box.