Pumpkin Cheesecake with Ginger-Pecan Crust

5 from 6 votes

Pumpkin Cheesecake with Ginger-Pecan Crust

This cheesecake is a wonderful alternative to pumpkin pie. Pureed pumpkin increases the rich, creamy texture, not to mention the delicious flavor. Sugared pumpkin seeds take this dessert over-the-top for an elegant finish to any meal.

Course: Dessert

Servings: -16

Calories: 592kcal

Author: Good Dinner Mom

Ingredients

For the Ginger-Pecan Crust:

1 cup all-purpose flour
¼ cup light brown sugar, firmly packed
⅛ teaspoon salt
⅓ cup pecans
¼ cup crystallized ginger
½ cup 1 stick unsalted butter, cut into ½-inch cubes
1 Tablespoon cold water

For the Pumpkin Cheesecake Filling:

1 cup pumpkin puree
½ cup heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
1 ¼ pounds cream cheese, softened (Philadelphia brand - yes, it matters. They do not all perform the same)
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 Tablespoon cornstarch, this helps prevent cracks in the cheesecake
4 large eggs

For the Sugared Pumpkin Seeds:

½ cup hulled raw pumpkin seeds
1 large egg white
Pinch of salt
2 Tablespoons granulated sugar
⅓ teaspoon ground cinnamon

Garnish- Homemade Whipped Cream:

1 ½ cups heavy cream
¼ cup granulated sugar, more or less to taste
1 ½ teaspoons vanilla extract

Cook's Note:

Crystalized Ginger can be usually found in the spice aisle of your grocer. However "candied" ginger is the same thing and usually cheaper.

Instructions

Make the Crust:

Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly grease the bottom and sides of a 9-inch springform pan. Cut an 18-inch square of heavy aluminum foil and wrap the foil around the outside of the pan.
Place 1 cup flour, ¼ cup sugar, ⅛ teaspoon salt, ⅓ cup pecans, and ¼ cup ginger in the bowl of a food processor and process until the pecans are finely ground. Add ½ cup butter and process until the mixture forms coarse crumbs. Add 1 Tablespoon water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.
Bake the crust for 23-25 minutes, until it is just beginning to brown. Place the pan on a wire rack and cool completely. Reduce oven temperature to 325F degrees.

Make the Filling:

In a medium bowl, whisk together 1 cup pumpkin puree, ½ cup heavy cream, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon salt. Set aside.
In another medium bowl, beat 1 ¼ pounds cream cheese at medium low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add ½ cup granulated sugar, ½ cup brown sugar and beat until blended. Add the pumpkin mixture and mix again until blended. Add 1 Tablespoon cornstarch and mix just until combined. Add 4 eggs one at a time, mixing just to incorporate after each addition and scraping down the sides of the bowl as necessary. After all the eggs are incorporated, continue to beat the filling for an additional minute to ensure the mixture is smooth.
Scrape the batter over the cooled crust. Place the wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come up just 1 inch of the sides on the springform pan. Bake the cheesecake in the water bath for 65-75 minutes, until the center of the cake is set but still slightly wobbly (the cake will set completely as it cools).
Remove the cake pan from the water bath, place the pan on a wire rack, and carefully loosen the foil. Let the cake cool completely.
Refrigerate the cheesecake for at least 4 hours before serving, but 24-48 hours is ideal.

Make the Pumpkin Seeds:

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly grease a baking sheet.
Place ½ cup pumpkin seeds in a small bowl. In another small bowl, whisk 1 egg white just until frothy. Add JUST ENOUGH of the egg white (approximately ½ Tablespoon) to the pumpkin seeds to coat them. Add pinch salt, 2 Tablespoons sugar and ⅓ teaspoon cinnamon and toss well to coat the seeds.
Spread the seeds in a single layer on the prepared baking sheet. Bake, tossing them occasionally with a metal spatula, for 15 to 20 minutes, until they begin to dry and change color. Place the pan on a wire rack and cool completely.
With your fingers, separate any clumps of seeds and store in an airtight container for up to a week.

Make the Whipped Cream:

Add 1 ½ cups heavy cream, ¼ cup sugar and 1 ½ teaspoons vanilla in a medium mixing bowl. Beat on high until desired whipped cream consistency is reached. Taste and add more sugar, if needed.

To Serve:

Remove the side of the pan and slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a sprinkling of sugared pumpkin seeds.
Store any leftovers in the refrigerator, loosely covered, for up to 4 days.
For altitudes over 3,000 ft., note the following tips: When greasing the springform pan, grease heavily rather than lightly. Be sure to add the cornstarch step to help prevent cracking, and check your crust and cake at the lower end of the cooking time for doneness.

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