The fact that I don’t have a picture of this cheesecake goes to show you how quickly it was eaten inhaled by the people who got a hold of it. It’s a little bit time consuming, but mostly because you have to grind up the gingersnaps (I don’t think they make gingersnap cookie crumbs… do they?). Although if your food processor is a smidge more powerful than mine is, it will probably take no time at all.
The basics: a gingersnap/toasted pecan crust, pumpkin spice cheesecake filling, and a sweetened cream cheese topping with swirls of caramel sauce. Don’t you WISH I had a picture?!?
The taste was out of this world. It’s an impressive fall dessert for any gathering, and when you serve it, the pumpkin spice lovers will sing your praises. They sang mine, I should know.
Pumpkin Caramel Cheesecake (Original here)
Crust
- 1 1/2 cups ground gingersnap cookies
- 1 1/2 cups toasted pecans (about 6 ounces)
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
Filling/Topping
- 4 8-ounce packages cream cheese, room temperature
- 1 2/3 cups sugar
- 1 1/2 cups canned solid pack pumpkin
- 9 tablespoons whipping cream, divided
- 3 Tbsp flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 4 large eggs
- 1 tablespoon (about) purchased caramel sauce
Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
Add pumpkin, 4 tablespoons whipping cream, flour, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture.
Can be prepared one day ahead. Cover and refrigerate.
Rosemary Kitchen 