Pumpkin Pie Cheesecake with Pretzel Crust

Pumpkin Pie Cheesecake with Pretzel Crust

Serves 12

This rich and creamy pumpkin dessert features pretzel crisps to make the sweet and salty crust.

Ingredients: 
  • 6 tablespoons butter, melted, plus more for the baking dish
  • 1 (6-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-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
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Method: 

Preheat oven to 350°F. Butter a 9- x 13-inch baking dish; set aside. In a medium bowl, combine crumbs, butter and 2 tablespoons 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 brown sugar, vanilla, 1 1/2 teaspoons cinnamon and 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 8 hours, or overnight.

Nutritional Info: 
Per Serving:350 calories (190 from fat), 21g total fat, 12g saturated fat, 55mg cholesterol, 380mg sodium, 34g carbohydrate (2g dietary fiber, 19g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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