Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
12 oz gingersnaps
½ cup pecans, finely chopped
6 tbsp salted butter, melted
2 tbsp packed brown sugar
dash of kosher salt
Filling:
3 - 8 oz pkgs cream cheese
1 15 oz can pumpkin puree (not pie filling)
3 lge eggs, at room temp
¼ cup sour cream, at room temp
1½ cups granulated sugar
1 tsp cinnamon
1 tsp vanilla
½ tsp nutmeg
Sauce:
1 cup packed brown sugar
½ cup heavy cream
4 tbsp salted butter
1 tsp vanilla
1 tsp kosher salt (or to taste, I used ½ tsp and thought it salty enough)
Whipped cream, for serving
Chopped roasted pecans, for serving
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Directions: |
Directions:Crust: Grind the gingersnaps in a food processor until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10" springform pan and refrigerate for 30 minutes (or longer).
Filling: Beat the cream cheese in a stand or hand mixer until soft. Mix in the pumpkin, scraping the sides once or twice. Add the eggs one at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove form the oven and allow it to cool for 30 minutes, then cover with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
Sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cook, then refrigerate until serving.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: I made this for Thanksgiving at the Elson's, 2017 and everyone seemed to like it so we decided to put it in "the book". It did crack, so, next time I would cook it in a water bath to, hopefully, prevent that from happening.
Recipe from The Pioneer Woman.
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