Do you like pumpkin pie? Do you like cheesecake? Look no further, this recipe from wholefoodsmarket.com is the perfect fall dessert. And if you’re intimidated by the thought of making a cheesecake, don’t be– this recipe is really simple.
Ingredients:
6 tablespoons butter, melted, plus more for the baking dish
1 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 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
Directions:
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.
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