Pumpkin Cheesecake with Whole Wheat Cookie Crust and Pecans

Ingredients:

• 1 3/4 cups whole grain graham cracker crumbs
• 1/4 cup chopped pecans
• 3 packs (225 g) softened Philadelphia cream cheese
• 1 can (400 g) of pumpkin puree
• 1/2 tsp ground cinnamon
• 1/2 cup melted unsalted butter
• 1.5 cups of sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• 2 eggs
• 1 egg yolk
• 1/4 cup caramel sauce
• Glazed pumpkin seeds
• Powdered sugar

Preparation:

1. Preheat oven to 190°C. While the oven is heating, prepare the crust. In a bowl, mix the crumble mixture whole grain crackers, nuts, and cinnamon. Add butter. Press the dough into the bottom and sides (5 cm high) of a 9-inch springform pan. Then prepare the filling.
2. In the bowl of a stand mixer, combine the cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add the eggs all at once, including the yolk, beating on low speed until combined. Add the cream and pumpkin puree. The mixture will be slightly creamy, but it will be wonderful after baking.
3. Pour the filling over the base in a springform pan. Place in a shallow baking dish and bake in the oven. Bake for 35-40 minutes until the center is set but still jiggly when shaken. Cool for 15 minutes. Loosen the sides of the pan and let the cheesecake cool for 30 minutes. Refrigerate for 4 hours before serving. Sprinkle with candied pumpkin seeds and serve with caramel sauce.