Layered Pumpkin Cheesecake with Gingersnap Crust

And so Turkey month begins!!

Usually I end up with 3 Thanksgiving dinners during this time of year.  The first being the one I host for my friends (a tradition since Junior year of college), the 2nd on actual Thanksgiving with my family, and the 3rd the Saturday after Thanksgiving with Brian’s family.

Well the season kicked off early this year with #4.  Another friend decided to have a “Friendsgiving” this past weekend to double as a house-warming! 

I was excited mostly because I got to see college friends I haven’t seen in a while and try out a new fun dessert!

After racking my brain for a while, and realizing I didn’t have time for anything that involved making any component ahead of time, I opted for a cheesecake.

Not any cheesecake though.  I was going to go off of my grandmother’s recipe which is my and my family’s FAVORITE! 

Ok, so her recipe is from some random old cookbook, but in my mind it’s still “Nanny’s cheesecake”.

I started there, but wanted to put a festive twist on it and after a little online research I blended 3 recipes into what I wanted!

Double-Layer Pumpkin Cheesecake with Gingersnap Crust
makes 1 9” diameter cheesecake

adapted from Nanny’s recipe, this epicurious recipe, and this allrecipes recipe

Crust

• 8 oz gingersnap cookies
• 1 cup pecans
• 2T brown sugar (packed)
• 1/4 cup butter, melted

Filling

• 3.5 packages cream cheese (8 oz each), room temp
• 4 eggs
• 1 tsp vanilla
• 1 cup sugar (scant)
• 1/2 cup pumpkin puree
• 1/2 tsp cinnamon
• shake of nutmeg and cloves

Toppings

• 2 cups sour cream
• 1 T sugar
• 1 tsp vanilla

Pre-heat oven to 350

Crust
In a food processor, grind cookies, pecans, and brown sugar until finely ground.  Add melted butter and pulse until all combined.

Grease a 9” spring form pan with cooking spray or butter (I used a non-stick pan and it didn’t need to be greased). 

Pour crust mixture into the pan and press into the bottom and up the sides about 2”.

Bake for 10-12 minutes.  Cool in the fridge while you make the filling.

Filling
With a mixer, beat cream cheese until light.  Add eggs one at a time mixing on low after each.  Then add vanilla and sugar.  Beat until light and creamy. 

Add half of this mixture to your cooled crust. 

To the remaining filling mixture, add the pumpkin and spices and beat until well combined.  Carefully spread this mixture on top of the first layer.

Bake at 350 for 40-45 minutes. 

Topping
In a separate bowl beat together sour cream, sugar, and vanilla with a spoon.  Spread on top of cheesecake surface.  Bake for another 5 minutes.

Cool, and refrigerate for at least 5 hours, or overnight.

YUM!!  Love the crust, and mostly I love that the pumpkin aspect isn’t overpowering the cheesecake flavor.  I love the layer of classic cheesecake, the pumpkin layer adds a nice subtle spice and flavor, and the sour cream topping gives it a delicious sweet tangy flavor. 

This cheesecake got rave reviews at the party and Brian is fully enjoying the leftovers ;)