Pumpkin Cheesecake with Gingersnap Crust is topped with salted caramel sauce. It's the perfect Thanksgiving dessert.
Keyword cheesecake, fall
Prep Time 20minutes
Cook Time 1hour10minutes
Leave in oven 1hour
1 1/2cupsgingersnap cookie crumbs
1/2cupfinely chopped pecans
3/4cuppacked light brown sugar
5largeeggs,at room temperature
1 1/2cupscanned pumpkin puree
2teaspoonspumpkin pie spice
Salted Caramel Sauce
1cuppacked light brown sugar
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.
This recipe originally appeared on spicysouthernkitchen.com