Pumpkin Cheesecake with Gingersnap Crust
Pumpkin Cheesecake with Gingersnap Crust is topped with salted caramel sauce. It's the perfect Thanksgiving dessert.
Servings: 16
Ingredients
Crust
- 6 tablespoons salted butter, melted
- 1 1/2 cups gingersnap cookie crumbs
- 1/2 cup finely chopped pecans
Filling
- 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
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.
Nutrition
Calories: 425kcal