Pumpkin Pie Cheesecake with Pretzel Crust
- 6 tablespoons unsalted butter, melted, plus more for the baking dish
- 1 (6.0-ounce) bag cinnamon toast or classic pretzel crisps, crushed into fine crumbs with a rolling pin or in a food processor
- 1 cup light brown sugar, divided
- 2 cups pumpkin purée
- 2 (8.0-ounce) packages Neufchâtel cheese
- 1 tablespoon pure vanilla extract
- 1 3/4 teaspoon ground cinnamon, divided
- 1/2 teaspoon ground cloves
- 1/2 cup heavy whipping cream
- 1/2 cup toasted pecans, finely chopped
Preheat the oven to 350°F. Butter a 9x13-inch baking dish; set aside.
In a medium bowl, combine crumbs, butter and 2 tablespoons of the brown sugar, and then press firmly into prepared dish to cover the bottom evenly.
Bake for 10 minutes; set aside to let cool.
In a large bowl, beat together pumpkin, Neufchâtel, 3/4 cup of the brown sugar, vanilla, 1 1/2 teaspoons of the cinnamon and 1 1/2 teaspoons of the cloves with an electric mixer until smooth and creamy, 3 to 4 minutes.
Pour evenly over cooled crust; set aside.
In a large, clean bowl, beat cream and remaining 2 tablespoons brown sugar until stiff peaks form.
Drop onto pumpkin mixture in dollops, then use a table knife to swirl the two together.
Scatter pecans over the top, dust with remaining 1/4 teaspoon cinnamon, cover and chill for at least 8 hours, or overnight.
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- 6 tablespoons unsalted butter, melted, plus more for the baking dish
- 1 (6.0-ounce) bag cinnamon toast or classic pretzel crisps, crushed into fine crumbs with a rolling pin or in a food processor
- 1 cup light brown sugar, divided
- 2 cups pumpkin purée
- 2 (8.0-ounce) packages Neufchâtel cheese
- 1 tablespoon pure vanilla extract
- 1 3/4 teaspoon ground cinnamon, divided
- 1/2 teaspoon ground cloves
- 1/2 cup heavy whipping cream
- 1/2 cup toasted pecans, finely chopped