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Pumpkin Cheesecake with Pecan-Gingersnap Crust

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  • minutes
  • Serves

INGREDIENTS

3/4 cup

Pumpkin puree, canned

3

Eggs

2 tbsp

Caramel sauce, jarred

3 tbsp

Brown sugar

1 1/2 tsp

Cinnamon

1/8 tsp

Cloves

1/4 tsp

Nutmeg

1 cup

Sugar

2 tsp

Vanilla

6 oz

White chocolate

3/4 cup

Pecans, ground

1/3 cup

Pecans

1 3/4 cups

Gingersnap crumbs

6 tbsp

Butter, real

3

blocks Cream cheese