Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust Recipe

Name: Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 crisp gingersnaps; 1 cup all-purpose flour; 2/3 cup chopped pecans; 1/3 cup firmly packed light brown sugar; 1/2 cup butter, softened; 4 (8-ounce) packages cream cheese, softened; 1 2/3 cups granulated sugar; 4 large eggs; 1 cup canned unsweetened pumpkin; 8 tablespoons whipping cream, divided; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 3 tablespoons caramel topping

Servings: persons

12 crisp gingersnaps
1 cup all-purpose flour
2/3 cup chopped pecans
1/3 cup firmly packed light brown sugar
1/2 cup butter, softened
4 (8-ounce) packages cream cheese, softened
1 2/3 cups granulated sugar
4 large eggs
1 cup canned unsweetened pumpkin
8 tablespoons whipping cream, divided
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 tablespoons caramel topping

1
Process first 4 ingredients in a food processor until finely ground. Add butter; pulse 8 to 10 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
2
Bake at 350u00b0 for 20 minutes. Cool completely on a wire rack.
3
Beat cream cheese at medium speed with an electric mixer until smooth. Add granulated sugar, beating just until blended. Reserve 3/4 cup cream cheese mixture for topping; cover and chill. Add eggs, 1 at a time, to remaining cream cheese mixture, beating just until blended after each addition.
4
Combine pumpkin, 5 tablespoons whipping cream, and next 3 ingredients; add to cream cheese mixture, beating just until blended. Pour batter into prepared crust.
5
Bake at 325u00b0 for 1 hour and 15 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool on a wire rack. Soften reserved cream cheese mixture; spread evenly over cheesecake. Drizzle caramel topping over cream cheese layer; gently swirl with a knife to create a marbled effect. Cover and chill 8 hours. Store in refrigerator.
6
Tip: Make sure you don't cut into the cheesecake when swirling the caramel layer.

1662

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 crisp gingersnaps, 1 cup all-purpose flour, 2/3 cup chopped pecans, 1/3 cup firmly packed light brown sugar, and more.

Yes, Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust

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