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Gingerbread Pumpkin Cheesecake with Pecan Oat Crust

Gingerbread Pumpkin Cheesecake with Pecan Oat Crust
YIELDS
10 - 12 servings

This autumn-themed dessert is full of warm spices and sweet flavours, making it ideal for an elevated comfort food treat.

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Ingredients

Pecan Oat Crust

1
cup quick-cooking rolled oats, divided
½
cup pecans, chopped
¼
cup unsalted butter, melted
1
Tbsp molasses
½
tsp salt

Gingerbread Pumpkin Cheesecake Filling

3
(8-oz/250 g) bricks full-fat cream cheese, room temperature (preferably leave out overnight)
¾
cup light brown sugar, packed
1
cup pumpkin puree, room temperature
1
Tbsp molasses
1
Tbsp vanilla extract
1
Tbsp pumpkin spice, plus more for serving
1
tsp ground dried ginger
¼
tsp salt
4
large eggs, room temperature
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Directions

Step 1

For the crust, preheat oven to 350ºF. In a food processor or blender, blend ½ cup oats with pecans until finely ground. Add to a large bowl with remaining ½ cup oats (unblended), butter, molasses, and salt. Mix until combined. Press into the bottom of a 9-inch nonstick springform pan (the crust is to be thin). Bake for 15 minutes. Place on a large-rimmed baking sheet and set aside to cool completely while preparing filling.

Step 2

For the filling, turn oven down to 300ºF. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, beat cream cheese until smooth; scrape down sides and paddle, or scrape down beaters and beat again. Beat in brown sugar; scrape down sides and paddle, or scrape down beaters and beat again. Beat in pumpkin, molasses, vanilla, pumpkin spice, ginger, and salt; scrape down sides and paddle, or scrape down beaters and beat again. Add eggs one at a time, beating on low until incorporated. Pour mixture into prepared crust and bake for 1 hour and 15 minutes. Turn oven off and let sit for 30 minutes. Remove from oven and cool completely to room temperature; refrigerate for at least 8 hours (or preferably overnight) until cold.

Step 3

To serve, run a sharp knife around rim of cheesecake; unhinge pan, sprinkle very lightly with additional pumpkin spice, if desired, and slice. Serve chilled.

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