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Pumpkin Cheesecake With Pecan Streusel

A creamy pumpkin cheesecake with a gingersnap cookie crust and a crunchy pecan streusel topping. Make this instead of the usual pumpkin pie for your Thanksgiving festivities.

Ingredients

Crust

1 cup gingersnap cookie crumbs, approximately 20 cookies

1/4 cup butter, melted

For Filling

2 – 8-ounce blocks cream cheese, softened

1 cup sugar

3 eggs

1 can (15-ounces) pumpkin

1 tablespoon vanilla

1 teaspoon pumpkin pie spice

Topping

1 cup sour cream

1 tablespoon sugar

1 teaspoon vanilla extract

Streusel Topping

1/2 cup gingersnap cookie crumbs, approximately 10 cookies

1/2 cup brown sugar

1/2 cup pecans, chopped

3 tablespoons butter, melted

Instructions

Preheat oven to 375 degrees.

For Crust

Mix cookie crumbs and butter together in a bowl and press into the bottom of a 9″ springform pan.

Set aside.

For Filling

Cream the cream cheese in a large bowl with beaters until smooth.

Mix in sugar and one egg at a time making sure all ingredients are incorporated well.

Add pumpkin and mix just until mixture is blended.

Then stir in vanilla and pumpkin pie spice.

Pour onto crust in pan and place into hot oven.

Bake for 50 minutes.

Remove pan from oven.

Topping

Mix together sour cream, sugar, and vanilla extract.

Top cheesecake with sour cream mixture.

Streusel Topping

Melt butter in a small bowl in the microwave oven.

Add cookie crumbs, brown sugar, and pecans to butter and stir to mix well.

Sprinkle streusel onto sour cream mixture on top of cheesecake.

Bake at 375 degrees for another 10 minutes.

Let cheesecake cool for a couple of hours in the oven with the door cracked open.

Remove cake from oven and pass a knife between the side of the pan and the filling separating the cheesecake from the pan.

Remove sides of the springform pan and allow the cake to cool.

Refrigerate cake for 6-8 hours or overnight.

Slice into wedges and serve cold.

Notes

To make crumbs process cookies in a food processor or place cookies in a ziplock bag and crush them using a rolling pin.

You can use the bottom of a glass to help evenly spread crumbs in pan. Do not press too firmly. This helps to easily cut cake from pan.

Place filled springform pan on a foil lined cookie sheet for easy clean up in case pan leaks.