This is my oldest son, Conner's, favorite dessert!
Crust:
1 3/4 c gingersnap crumbs (about 30 small cookies)
6T butter, melted
3T brown sugar
3/4 c ground pecans
Filling:
3 - 8 oz. blocks cream cheese
3/4 c canned pumpkin puree
6 oz. melted white chocolate (1 c chips) I use Ghirardelli's
1 c sugar
3 eggs
1 1/2 t cinnamon
2 t vanilla
1/8 t cloves
1/4 t nutmeg
Topping:
1 c whipped cream
1/3 c roughly chopped pecans, caramelized or roasted
2 T caramel sauce
Crush gingersnaps in food processor, then pecans. Combine gingersnaps, pecans, brown sugar and melted butter. Stir well. Press into 9" springform pan. Spread evenly on bottom and about 1" up sides. Melt white chocolate in microwave, set aside. Beat cream cheese and sugar until smooth. Add eggs one at a time. Add pumpkin, vanilla, nutmeg, cinnamon and cloves. With mixer running, slowly add in white chocolate. Pour into crust. Wrap in outside with foil and put pan in roaster with water about 1/2 way up pan. Bake 60-75 minutes at 350 degrees. Cool on rack. Refrigerate 12 hours. Spread whipped cream on top, drizzle with caramel sauce and sprinkle pecans on top. Serve cold.
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