Description

Craving a show-stopping dessert that screams fall? Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce combines a spicy gingersnap crust, creamy pumpkin filling, and a luscious salted caramel topping for an unforgettable treat

Ingredients

Scale

Pumpkin Gingersnap Cheesecake

12 ounces gingersnaps: Create a spicy, crunchy crust.
½ cup pecans, finely chopped: Add nutty depth to the crust.
6 tablespoons salted butter, melted: Binds the crust.
2 tablespoons packed brown sugar: Sweetens the crust.
Dash of kosher salt: Enhances crust flavors.
Three 8-ounce packages cream cheese, softened: Forms the creamy cheesecake base.
One 15-ounce can pumpkin puree: Adds fall flavor and smooth texture.
3 large eggs, at room temperature: Provide structure.
¼ cup sour cream, at room temperature: Adds tang and creaminess.
1 ½ cups granulated sugar: Sweetens the filling.
1 teaspoon ground cinnamon: Brings warm spice.
1 teaspoon vanilla extract: Enhances flavor.
½ teaspoon ground nutmeg: Adds subtle warmth.

Salted Caramel Sauce

1 cup packed brown sugar: Creates a rich, caramel base.
½ cup heavy cream: Ensures a smooth, creamy sauce.
4 tablespoons (½ stick) salted butter: Adds richness.
1 teaspoon vanilla extract: Enhances caramel flavor.
1 teaspoon kosher salt: Balances sweetness with a salty kick.

For Serving

Whipped cream: Adds a light, creamy topping.
Chopped pecans: Provide extra crunch.

Why These Ingredients Matter

Gingersnap Crust: Offers a spicy, crunchy contrast to the creamy filling.
Pumpkin and Cream Cheese: Create a smooth, fall-inspired cheesecake.
Salted Caramel Sauce: Adds a sweet-salty, decadent finish.
Spices: Cinnamon and nutmeg enhance the pumpkin’s warmth.

Substitutions and Variations

Gingersnaps: Use graham crackers or speculoos cookies for a milder crust.
Pecans: Swap with walnuts, almonds, or omit for nut-free.
Cream Cheese: Use low-fat cream cheese for a lighter texture (may affect creaminess).
Pumpkin Puree: Replace with homemade puree or butternut squash puree.
Sour Cream: Substitute with Greek yogurt or omit for a denser texture.
Eggs: For vegan, use ¾ cup silken tofu or commercial egg replacer (texture may vary).
Vegan Option: Use plant-based cream cheese, butter, sour cream, and heavy cream; replace eggs with vegan substitute.
Gluten-Free: Use gluten-free gingersnaps or graham crackers; ensure all ingredients are gluten-free.
Flavor Variations:
- Maple Pumpkin Cheesecake: Replace ½ cup granulated sugar with maple syrup in the filling.
- Spiced Caramel Cheesecake: Add ½ teaspoon cinnamon to the caramel sauce.
- Chocolate Pumpkin Cheesecake: Swirl ½ cup melted dark chocolate into the filling.
- Gingerbread Cheesecake: Increase cinnamon to 1 ½ teaspoons and add ½ teaspoon ground ginger.
- Nut-Free Cheesecake: Omit pecans and use extra gingersnaps in the crust.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: for crust, 12 ounces gingersnaps, ½ cup pecans, 6 tablespoons melted butter, 2 tablespoons brown sugar, dash of salt; for filling, three 8-ounce packages cream cheese, 15-ounce can pumpkin puree, 3 eggs, ¼ cup sour cream, 1 ½ cups granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, ½ teaspoon nutmeg; for caramel sauce, 1 cup brown sugar, ½ cup heavy cream, 4 tablespoons butter, 1 teaspoon vanilla, 1 teaspoon salt; for serving, whipped cream and chopped pecans.
Preheat the oven to 350°F (175°C).
Prepare a 10-inch springform pan.

Tip: Soften cream cheese and bring eggs and sour cream to room temperature for a smooth filling.

Step 2: Make the Gingersnap Crust

In a food processor or blender, grind 12 ounces gingersnaps until fine.
Pour into a bowl and mix with ½ cup finely chopped pecans, 6 tablespoons melted butter, 2 tablespoons brown sugar, and a dash of kosher salt.
Press the mixture into the bottom and up the sides of the 10-inch springform pan.
Refrigerate for 30 minutes to set.

Tip: Press crust firmly and evenly; chilling helps it hold together during baking.

Step 3: Make the Pumpkin Filling

In a stand mixer, beat three 8-ounce packages of softened cream cheese until soft, scraping the sides once.
Add 15 ounces pumpkin puree, mixing and scraping the sides 1-2 times.
Add 3 eggs one at a time, mixing well after each addition.
Add ¼ cup sour cream and mix until incorporated.
With the mixer on low, add 1 ½ cups granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, and ½ teaspoon nutmeg.
Scrape the bowl thoroughly and mix until smooth and fully combined.
Pour the filling into the chilled crust, smoothing the top.

Tip: Mix slowly to avoid air bubbles; scrape the bowl to ensure a uniform filling.

Step 4: Bake

Place the springform pan on a baking sheet to catch drips.
Bake at 350°F for 50 minutes, until the filling is no longer soupy but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake sit for 15 minutes.
Remove from the oven and cool for 30 minutes at room temperature.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Tip: Avoid overbaking; a slight jiggle ensures a creamy texture. Use a water bath if concerned about cracks.

Step 5: Make the Salted Caramel Sauce

In a medium saucepan over medium-low to medium heat, combine 1 cup brown sugar, ½ cup heavy cream, 4 tablespoons butter, 1 teaspoon vanilla, and 1 teaspoon kosher salt.
Cook, whisking gently, until thickened, about 5-7 minutes.
Let cool slightly, then refrigerate until needed. Serve warm or at room temperature.

Tip: Whisk constantly to prevent burning; reheat gently before serving if chilled.

Step 6: Serve

Slice the cheesecake into 10-12 servings.
Top each slice with a drizzle of salted caramel sauce, a dollop of whipped cream, and a sprinkle of chopped pecans.
Serve chilled or slightly cool.

Tip: Use a hot, sharp knife for clean slices; wipe the knife between cuts.