Name: Pumpkin Cheesecake with Caramel Sauce Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Ingredients: 2 10 cups 2 finely ground gingersnap crumbs (about 10 ounces); 1/4 cup granulated sugar; 7 tablespoons unsalted butter (melted); 1 cup granulated sugar; 3 packages cream cheese (room temperature!) (8 ounce); 1 teaspoon vanilla extract; 1 cup canned pumpkin; 3 eggs (room temperature); 1 1/2 teaspoon cinnamon; 1/4 teaspoon ground cloves; ½ teaspoon ground ginger; 1 1/4 teaspoon nutmeg; whipped cream (for topping); caramel sauce (for topping)

Pumpkin Cheesecake with Caramel Sauce Recipe

How To Make Pumpkin Cheesecake with Caramel Sauce

Rich in warm spices, this baked pumpkin cheesecake is made with a buttery gingersnap crust and a pumpkin-cream cheese filling, for the perfect fall treat.

Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Chill Time: 1 hour

Total: 2 hours 45 minutes

Serves:

Ingredients

For Gingersnap Crust:

2cupsgingersnap crumbs,(about 10 oz), finely ground
¼cupgranulated sugar
7tbspunsalted butter,melted

For Pumpkin Cheesecake:

1cupgranulated sugar
8ozcream cheese,(3 packages), at room temperature
1tspvanilla extract
1cuppumpkin,canned
3eggs,at room temperature
1½tspcinnamon
¼tspground cloves
½tspground ginger
1¼tspnutmeg

For Topping:

whipped cream,optional
caramel sauce,optional

Instructions

Preheat oven to 350 degrees F.

Gingersnap Crust:

Pour crumbs into a mixing bowl. Add the sugar and melted butter and stir to combine.
Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
Press the crumb mixture into the bottom and about half way up the sides of the springform pan.
Bake the crust for 5 minutes. Remove from oven and set aside while making the cheesecake filling.

Pumpkin Cheesecake:

In a large mixing bowl combine the room temperature cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
Grab a pan that’s larger than the cheesecake pan and fill it with about ½-inch of water, to make a water bath.
Place the cheesecake pan inside the dish with the water.
Bake for 60 to 70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
When the cheesecake has chilled in the fridge, remove the pan sides.
Serve with caramel sauce and whipped cream on top, if desired. Enjoy!