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.
  • 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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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 carbohydrates, (2 g dietary fiber, 19g sugar), 5g protein.
Special Diets: 

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