Pumpkin Cheesecake with Gingersnap Pecan Crust
This cheesecake has been a huge success at the bakery since its introduction. It's a lovely dessert for an autumn dinner party. The perfect dessert to serve after your Thanksgiving meal, pumpkin cheesecake with gingersnap pecan crust is a creamy treat, offering the palate a luscious taste of autumn.
For the sweet vanilla whipped cream
Make the filling
In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugars. Add the eggs, one at a time. Add the pumpkin purée and mix until just blended. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scrape down the side of the bowl with a rubber spatula. Stir in the heavy cream and cinnamon.
Pour the batter into the prepared pan and set the pan on a baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken, about 1 hour.
At the end of the baking time, turn off the heat and, using a wooden spoon to keep the oven door slightly ajar, cool the cake in the oven for 1 hour before removing it. Cover and refrigerate for at least 12 hours or overnight.
Make the vanilla whipped cream