Ingredients For the Crust: • 1 ½ cups gingersnap cookie crumbs (process cookies in a food processor) (about 25–30 cookies, nely crushed) • ¼ cup granulated sugar • 6 tablespoons unsalted butter, melted For the Pumpkin Cheesecake Filling: • 3 (8 oz) packages cream cheese, so ened • 1 cup granulated sugar • 1 teaspoon vanilla extract • 3 large eggs • 1 cup canned puréed pumpkin (not pumpkin pie mix) • 2 tablespoons of pumpkin pie spice • 1/2 teaspoon salt For the Praline Pecan Topping: • ½ cup packed light brown sugar • 4 tablespoons unsalted butter • 1 teaspoon vanilla extract • 1 cup chopped pecans
Tips for Best Results Room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temp to avoid lumps. Water bath option: For extra insurance against cracks, bake the cheesecake in a water bath. Wrap pan with foil and place in a larger roasting pan with 1 inch of hot water. Make ahead: e cheesecake can be made 1–2 days in advance. Add topping just before serving for the freshest avor and crunch. Denise Copeland
Coastal Pearl Living - Gratitude
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