This Gingerbread Pecan Cheesecake Recipe Is the Ultimate Dessert for Thanksgiving
- 17 ounces gingersnap cookies
- 1 cup minus 1 Tablespoon unsalted butter, melted
- 1 cup roughly chopped pecans
- 1/4 cup golden caster sugar or superfine sugar
- 1 tablespoon butter
- 1 cup heavy cream
- 2 cups full-fat cream cheese
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 3/4 teaspoon ground ginger
- 3/4 teaspoon cinnamon
- 3 tablespoons shop-bought caramel sauce
Place the gingersnap cookies in a large sandwich bag and crush into crumbs using a rolling pin.
Transfer to a bowl and mix with the melted butter. Spoon the biscuit mixture into a nine-inch round baking tin that has been lined with a circle of baking parchment on the bottom. Press the mixture into the base and up the sides of the tin. It’s easier to use a measuring cup and spoon to press the mixture into the corners of the tin and to flatten the rim of the cheesecake crust. Place in the refrigerator to firm up while you prepare the rest of the cheesecake.
Make the caramelized pecans next. Place a piece of non-stick baking parchment on a baking tray ready for cooling the nuts. Place the butter and sugar in a medium-sized skillet and heat over a medium-to-high heat until the butter has half melted. Add the pecans and stir together. Continue to heat for 4-5 minutes, stirring every minute until the sugar has melted and is coating the pecans. Turn off the heat and carefully transfer the pecans to the prepared baking parchment. Quickly and carefully spread out using a spatula, so the pecans can cool (they’ll be very hot). Leave to cool for 10-15 minutes, then break apart.
Next, make the cheesecake mix. Whisk the cream in a large bowl until soft peaks form. Add the cream cheese and whisk again to combine. Add the confectioners’ sugar, vanilla extract, nutmeg, ginger and cinnamon. Whisk again to combine.
Take the cheesecake crust out of the refrigerator. Spoon in the cheesecake mixture and flatten with a spatula. Sprinkle on the caramelized pecans. Refrigerate for at least 30 minutes until the crust is firm.
Once the crust is firm, remove the cheesecake from the tin, carefully remove the parchment lining and drizzle on the caramel sauce. Serve with extra caramel sauce!