To fill you in on some backstory, I decided to have my teeth fixed, and unfortunately, I need jaw surgery to fix the alignment. That means that I'll probably be out of commission for a while, but I will certainly do my best to get some content up!
This New York style cheesecake has a cinnamon cookie and butter-roasted pecan crust under a flavourful pumpkin cheesecake. It was topped with a brown sugar salted caramel sauce, a dollop of whipped cream, and I tossed a few extra buttered pecans on top for good measure. The picture to the left shows the slices I cut for my coworkers. Space is pretty limited there sometimes, so it ended up a little messy. But, you know, CAKE!
This cheesecake is extremely filling, though, so you only need a small slice. That means that one cake can go a long way. My coworkers ate half the cake (approximately 8 small slices), and I was able to send the second half to my husband's office the next day to polish off, and it fed another six people.
Find a printable and shareable versionhere.
What you'll need
1 can pumpkin puree (15 oz/400 g)
60 ml sour cream
300 g sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 tbsp flour
1 tsp vanilla
100 g pecans
100 g ginger or cinnamon cookies of choice
1.5 tbsp butter, melted