Pumpkin Cheesecake with Gingersnap Crust is topped with salted caramel sauce. It's the perfect Thanksgiving dessert.
Course Dessert
Cuisine American
Keyword cheesecake, fall
Prep Time 20 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Leave in oven 1 hourhour
Servings 16
Ingredients
Crust
6tablespoonssalted butter,melted
1 1/2cupsgingersnap cookie crumbs
1/2cupfinely chopped pecans
Filling
12ouncescream cheese,softened
3/4cupgranulated sugar
3/4cuppacked light brown sugar
5largeeggs,at room temperature
1 1/2cupscanned pumpkin puree
3/4cupheavy cream
2teaspoonspumpkin pie spice
1teaspoonvanilla extract
1/4teaspoonsalt
Salted Caramel Sauce
1cuppacked light brown sugar
4tablespoonssalted butter
1/2cupheavy cream
1teaspoonvanilla extract
1/4teapsoonsalt
To Serve
whipped cream,optional
Instructions
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.