Pumpkin Cheese Torte
A creamy, spiced pumpkin cheesecake with a crunchy pecan crust, perfect for autumn gatherings and lovers of warm, comforting flavors.
Ingredients
- 1/2 cup pecans ⓘ
- 2 tablespoon sugar
- 1 cup ginger snap crumbs (about 20 cookies) ⓘ
- 5 tablespoon melted sweet butter ⓘ
- 1 pound cream cheese, at room temperature ⓘ
- 2/3 cup packed dark brown sugar ⓘ
- 1/2 cup sour cream, at room temperature ⓘ
- 1 cup solid packed pumpkin ⓘ
- 3 eggs, at room temperature
- 1 teaspoon cinnamon ⓘ
- pinch ground cloves
- pinch ground ginger ⓘ
Instructions
- Preheat oven to 325°F.
- Put pecans and sugar into a processor and process until finely chopped.
- Add ginger snap cookie crumbs and melted butter; blend well to create the crust mixture.
- Press the mixture into the bottom and up approximately 1 inch of a 10-inch springform pan to form the crust.
- Bake the crust for 10 minutes.
Nutrition & Diet Analysis (per serving)
706
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).