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Caramel Pumpkin Gingersnap Cheesecake

Print Recipe
Course Dessert

Ingredients
  

For the Crust:

  • 12 oz. storebought gingersnaps
  • 1/2 cup chopped pecans
  • 6 Tbsp. butter melted
  • 2 Tbsp. brown sugar
  • 1 dash salt

For the Filling:

  • 4 8 0z. cream cheese packages
  • 1 1/2 cups sugar
  • 1 can 15-ounce pumpkin puree NOT pumpkin pie filling
  • 1 tsp. ground cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. nutmeg
  • 4 whole eggs
  • 2 Tbsp. heavy cream
  • 1 12 oz jar caramel topping
  • Extra chopped pecans
  • Extra crushed gingersnaps
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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.