Caramel Pumpkin Gingersnap Cheesecake
This Pumpkin Caramel Pecan Cheesecake is a heavenly dessert that combines the warmth of pumpkin spice with creamy cheesecake goodness. The gingersnap and pecan crust add a delightful crunch to the velvety smooth filling, while the caramel drizzle and extra pecans take it to the next level of deliciousness. Each bite is a perfect blend of fall flavors that will make your taste buds sing with joy.
— Constant Cookbook
Ingredients
- FOR CRUST
- 12 ounces, weight Storebought Gingersnaps
- 1/2 cup Chopped Pecans
- 6 Tablespoons Butter, Melted
- 2 Tablespoons Brown Sugar
- 1 dash Salt
- _____
- Filling
- 4 packages (8 0z. Packages) Cream Cheese
- 1-1/2 cup Sugar
- 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Allspice
- 1/2 teaspoon Nutmeg
- 4 whole Eggs
- 2 Tablespoons Heavy Cream
- 1 jar (about 12 Oz.) Caramel Topping
- Extra Chopped Pecans
- Extra Crushed Gingersnaps
Instructions
- For the Crust:
- In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
- For the Filling:
- In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
- Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
- Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
- Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
- When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps. <br>
Cook Time
1H15M
Prep Time
PT40M
Yield
12
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