Pumpkin Cheesecake with Gingersnap Crust topped with salted caramel sauce makes the perfect Thanksgiving dessert.
A gingersnap crust wonderfully complements the rich and creamy cheesecake batter and adds more warm spice flavor. The salty/sweet caramel sauce takes it over the top. To serve, I like to add a little whipped cream and a gingersnap cookie.
Equipment Needed For Pumpkin Cheesecake With Gingersnap Crust
- Electric Mixer– I prefer a stand mixer, but a hand-held mixer will work.
- Food Processor– to crush the cookies for the crust. If you don’t have one, you can place the cookies in a large ziptop bag and smash them with a heavy rolling pin or pan.
- 9-inch Springform Pan
Make in Advance
A cheesecake needs to be made at least a day in advance. It needs time to set in the refrigerator. Oftentimes a cheesecake’s flavor improves over time.
Cheesecake Making Recipe Tips
You want your cream cheese and eggs at room temperature.
Be sure not to overbake your cheesecake. This can cause cracks to form. The cheesecake should still be somewhat jiggly in the middle when you turn the oven off and even a little jiggly when you remove it from the oven. It will firm up in the refrigerator.
Should You Use a Water Bath?
Most times I skip using a water bath, but some people swear by them. If you want to use a water bath, make sure you have the springform pan wrapped well in aluminum foil so the water doesn’t enter the pan. Place the springform pan in a large roasting pan and fill the roasting pan with boiling water just before placing it in the oven.
More Amazing Pumpkin Desserts
- Pumpkin Cake Roll
- Pumpkin Spice Bars
- Pumpkin Spice Gooey Butter Cake
- Pumpkin Praline Torte
- Crock Pot Pumpkin Pie
Pumpkin Cheesecake with Gingersnap Crust
- 6 tablespoons salted butter, melted
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup finely chopped pecans
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 5 large eggs, at room temperature
- 1 1/2 cups canned pumpkin puree
- 3/4 cup heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Salted Caramel Sauce
- 1 cup packed light brown sugar
- 4 tablespoons salted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teapsoon salt
- whipped cream, optional
- Preheat oven to 325 degrees.
- Mix the melted butter, cookie crumbs, and chopped pecans in a medium bowl. Transfer to a 9-inch springform pan and press into the bottom.Set springform pan on a piece of heavy duty aluminum foil and press the aluminum foil up onto the sides of the pan. This will help keep anything from leaking out.Bake for 8 to 10 minutes. Let cool.
- In a large bowl, use an electric mixer to beat cream cheese until smooth. Gradually beat in granulated sugar and brown sugar.
- Beat in the eggs one at a time.
- Add pumpkin puree and beat until mixed in.
- Add heavy cream, pumpkin pie spice, vanilla, and salt and beat just until mixed in.
- Pour batter into prepared crust.Place on a rimmed baking sheet and bake for 1 hour. Turn oven off and use a wooden spoon to crack oven door open. Leave cheesecake in oven for another 50 to 60 minutes.
- Refrigerate cheesecake for at least 12 hours.
- Make Caramel Sauce. In a medium saucepan, heat brown sugar, butter, and heavy cream over medium heat. Simmer for about 5 to 6 minutes, whisking frequently. Remove from heat and stir in vanilla and salt. Let cool. Refrigerate until needed.
- Slice cheesecake and serve with whipped cream and caramel sauce.