Ingredients

Crust:

  • 2 cups gingersnaps, crushed
  • 1 cup pecans or hazelnuts
  • ¼ cup golden brown sugar
  • 4 tablespoons butter, melted

Cheesecake filling:

  • 4 8-ounce packages organic cream cheese (at room temperature)
  • 1 ½ cups sugar
  • 5 large eggs
  • 1 15-ounce can organic pumpkin
  • 3 tablespoons flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon all-spice seasoning
  • ¼ teaspoon cloves
  • pinch of salt

Sour Cream Topping (featured):

  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup organic sour cream

Cinnamon Whipped Cream Topping:

  • 1 cup organic heavy whipping cream
  • 3 tablespoons sugar
  • 1 ½ teaspoon vanilla extract
  • Cinnamon to taste

Directions

  1. Preheat oven to 350 degrees F. Spray nine-inch springform pan with nonstick spray.
  2. Grind cookie crumbs, pecans, and brown sugar in food processor until finely ground.
  3. Add butter in pulsing rotations until mixed.
  4. Transfer mixture to pan. Press onto the bottom and up the sides of pan. Bake until set and lightly browned – about 10 minutes. Cool completely.
  5. In food processor, mix cream cheese and sugar until light and fluffy.
  6. Beat in pumpkin.
  7. Add eggs one at a time, pulsing to incorporate after each addition.
  8. Add flour, spices, and salt. Pulse to blend. Add vanilla. Pulse to blend.
  9. Transfer filling to cooled crust.
  10. Bake until filling is set in the center and edges begin to brown and crack – about 1 hour, 20 minutes.
  11. Run knife between cheesecake and side of pan. Cool on wire rack then chill uncovered in pan (overnight).

Sour Cream Topping Preparation

  1. Make topping by whisking sour cream, vanilla, and sugar.
  2. Spread on cheesecake, leaving a ½ inch to 1 inch border and continue to chill.

Cinnamon Whipped Cream Topping Preparation

  1. Using electric beaters, whip cream, sugar, vanilla and cinnamon together until soft peaks begin to form.
  2. Spread on cheesecake, leaving a ½ inch to 1 inch border and continue to chill.

About the Chefrecipe02

Chef’s Name: Nicole Sherman Brewer
Family: Husband – Scott, Daughter – Alexandra,
Cat – Sierra
Community: La Costa Greens
Hobbies/Interests: Spending time with family and friends, trying new recipes, voracious reading, fitness, volunteering at my daughter’s school
Favorite Local Activities: Beach and pool days with friends and family (daughter just learned to surf!), happy hour at Fish 101, Cinépolis, paddleboarding in the lagoon, church on Sunday followed by breakfast on the beach
About the Recipe: I have made this every year for Thanksgiving and it has become a fan favorite in our family. Pumpkin pie is now obsolete.
About the Chef: I am an educator specializing in literacy instruction who learned how to cook and bake from my grandma when I was just a little girl. My love for cooking and baking was ignited when I started my own family and was able to recreate recipes and holiday memories from my childhood. Now I spend most of my time in the kitchen when entertaining or during holidays where I make everything from scratch.