
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.
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
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Preheat oven to 350 degrees F.
Gingersnap Crust:
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Pour crumbs into a mixing bowl. Add the sugar and melted butter and stir to combine.
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Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
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Press the crumb mixture into the bottom and about half way up the sides of the springform pan.
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Bake the crust for 5 minutes. Remove from oven and set aside while making the cheesecake filling.
Pumpkin Cheesecake:
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In a large mixing bowl combine the room temperature cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth.
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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.
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Grab a pan that’s larger than the cheesecake pan and fill it with about ½-inch of water, to make a water bath.
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Place the cheesecake pan inside the dish with the water.
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Bake for 60 to 70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
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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.
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Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
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When the cheesecake has chilled in the fridge, remove the pan sides.
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Serve with caramel sauce and whipped cream on top, if desired. Enjoy!
Nutrition
- Calories:Â 399.31kcal
- Fat:Â 23.06g
- Saturated Fat:Â 12.83g
- Trans Fat:Â 0.89g
- Monounsaturated Fat:Â 6.17g
- Polyunsaturated Fat:Â 1.33g
- Carbohydrates:Â 45.08g
- Fiber:Â 0.60g
- Sugar:Â 37.83g
- Protein:Â 4.68g
- Cholesterol:Â 118.03mg
- Sodium:Â 186.42mg
- Calcium:Â 58.11mg
- Potassium:Â 164.55mg
- Iron:Â 2.40mg
- Vitamin A: 276.41µg
- Vitamin C:Â 1.33mg
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