Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

All the fall flavors in a smooth, creamy, delicious Pumpkin Cheesecake. The salted caramel sauce brings this cheesecake to the next level.

HOW LONG DOES PUMPKIN CHEESECAKE LAST?

Your pumpkin cheesecake will last up to five days in the refrigerator. You can wrap well and freeze for up to three months.

WHAT CAN I USE INSTEAD OF Gingersnaps CRACKERS?

Graham crackers, Biscoff, digestive biscuits, or even pretzels. Just use a similar amount in ounces. You can also throw pecans or walnuts into the mix for added crunch which will pair nicely with the flavors of your pumpkin cheesecake.

HOW LONG DOES PUMPKIN CHEESECAKE LAST?

Your pumpkin cheesecake will last up to five days in the refrigerator. You can wrap well and freeze for up to three months.

Make it

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Ingredients

Pumpkin Gingersnap Cheesecake:

12 ounces gingersnaps

1/2 cup pecans, finely chopped

6 tablespoons salted butter, melted

2 tablespoons packed brown sugar

1/8 tsp of kosher salt

Three 8-ounce packages of cream cheese softened

One 15-ounce can of pumpkin puree

3 large eggs, at room temperature

1/4 cup sour cream, at room temperature

1 1/2 cups granulated sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

Salted Caramel Sauce:

1 cup packed brown sugar

1/2 cup heavy cream

4 tablespoons (1/2 stick) salted butter

1 teaspoon vanilla extract

1 teaspoon kosher salt

Whipped cream, for serving

Chopped pecans, for serving

Instructions

For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar, and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla, and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.

Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 - 55 minutes. Remove from the oven and allow it to cool off, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.

For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla, and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.

Slice the cheesecake and top with the salted caramel sauce, whipped cream, and chopped pecans.

Enjoy, buen provecho!