Easy Pumpkin Cheesecake with Pecan Pie Topping

Name: Easy Pumpkin Cheesecake with Pecan Pie Topping
Ingredients: 2 cups crushed gingersnap cookies; 6 tablespoons unsalted butter, melted; 4 (8-ounce) blocks cream cheese, room temperature; 1/2 cup sugar; 1/2 cup firmly packed light brown sugar; 4 large eggs, room temperature; 1 (15-ounce) can plain pumpkin puree (not pumpkin pie filling); 2 teaspoons vanilla extract; 1 tablespoon pumpkin pie spice; 2 cups coarsely chopped pecans; 4 tablespoons unsalted butter; 1/2 cup firmly packed light brown sugar; 2 tablespoons corn syrup (light or dark); 1/3 cup heavy cream; 1 pinch salt; 1 teaspoon vanilla extract

"This Easy Pumpkin Cheesecake with Pecan Pie Topping has a gingersnap crust, pumpkin spice flavored filling, and a gooey topping reminiscent of pecan pie. Plus, there's no water bath and no fuss!..."

INGREDIENTS

•

2 cups crushed gingersnap cookies

•

6 tablespoons unsalted butter, melted

•

4 (8-ounce) blocks cream cheese, room temperature

•

1/2 cup sugar

•

1/2 cup firmly packed light brown sugar

•

4 large eggs, room temperature

•

1 (15-ounce) can plain pumpkin puree (not pumpkin pie filling)

•

2 teaspoons vanilla extract

•

1 tablespoon pumpkin pie spice

•

2 cups coarsely chopped pecans

•

4 tablespoons unsalted butter

•

1/2 cup firmly packed light brown sugar

•

2 tablespoons corn syrup (light or dark)

•

1/3 cup heavy cream

•

1 pinch salt

•

1 teaspoon vanilla extract

Go To Recipe

review

►