Ingredients Needed
This is just a quick overview. See full recipe and instructions in the recipe card at the end of the post.
Crust Gingersnap crumbs – Look for crunchy gingersnap cookies. Butter Brown sugar Ground pecans Filling Cream cheese – Full fat or low fat. Avoid fat-free. Pumpkin puree – Make sure you get pumpkin puree, not pumpkin pie filling. White chocolate Granulated sugar Eggs Vanilla Nutmeg Cinnamon Cloves Topping Sweetened Whipping cream Pecans Caramel sauce
Equipment Needed
Roasting Pan – You will need a roasting pan to create a successful a water bath. Springform Cheesecake Pan – I love my springform cheesecake pan, so grab one of those as well if you don’t have one already. This recipe is designed for a 9″ pan. Heavy Duty Foil – Nobody wants a soggy cheesecake! Heavy duty foil wrapped around the bottom of your springform pan will prevent the water bath from working it’s way in. Heat Proof Pitcher or Glass Measuring Cup – You’ll need some hot water for the water bath. Before you get started, make sure you have a good way to transfer the hot water to the roasting pan- a large glass measuring cup, electric kettle, or even a ladle, if necessary.
Instructions
