Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

Recipe-9932

Course Desserts Total Time Half Day

Ingredients in this Recipe

1 cup (240 ml) pumpkin puree
1 cup (4.3 oz/121 g) all purpose flour
1 tablespoon (0.3 oz/7 g) cornstarch
1 tablespoon (15 ml) cold water
1 teaspoon ground cinnamon
1/3 cup (1.2 oz/33 g) pecans
1/8 teaspoon salt
1¼ pounds (567 g) cream cheese, softened
2 teaspoons vanilla extract
3/2 cup (2.5 oz/70 g) hulled raw pumpkin seeds
4 large eggs
Classic Whipped Cream
¼ cup (1.4 oz/40 g) chopped crystallized ginger
¼ cup (1.9 oz/54 g) firmly packed light brown sugar
¼ teaspoon freshly grated nutmeg
½ cup (1 stick/4 oz/113 g) cold unsalted butter, cut into ½ inch cubes
½ cup (120 ml) heavy cream
½ cup (3.5 oz/100 g) granulated sugar
½ teaspoon ground ginger

Recipe Preparation

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