Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

One can never go wrong with making a cheesecake. It is a dessert that is loved by many people. This pumpkin gingersnap cheesecake incorporates three very popular flavors. It is a great dessert to make for any occasion or event in the fall or winter time. You also can never go wrong with a salted caramel sauce. This sauce can be used for a variety of things other than cheesecake. I recommend putting the leftover sauce on ice cream!

This cheesecake is relatively easy and simple to make and will be loved by all!

 

Ingredients for the cheesecake:

12 ounces of gingersnaps

½ cup pecans, finely chopped

6 tablespoons of salted butter, melted

2 tablespoons packed brown sugar

Dash of kosher salt

Three 8-ounce packages of cream cheese, softened

One 15-ounce can of pumpkin puree

3 large eggs (at room temperature)

¼ cup sour cream (at room temperature)

1 ½ cups granulated sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

 

Ingredients for caramel sauce:

1 cup of packed brown sugar

½ cup of heavy cream

4 tablespoons (1/2 stick) salted butter

1 teaspoon vanilla extract

1 teaspoon kosher salt

Whipped cream (for serving)

Chopped pecans (for serving)

 

Directions for the cheesecake:

In a food processor or blender, grind all of the gingersnaps until fine. Pour the ground gingersnaps into a bowl and stir in the pecans, melted butter, brown sugar and the salt. Press the mixture into the bottom and sides of a 10-inch spring form pan to create the crust and then refrigerate it for 30 minutes.
Preheat the oven to 350 degrees F.
To make the filling, beat the cream cheese in a stand mixer until soft. Be sure to scrape the sides. Mix in the pumpkin puree and continue to scrap the sides of the bowl with a spatula. Add the eggs 1 at a time, allowing them to mix into the pumpkin and cream cheese, then mix in the sour cream. Then, 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 evenly combined.

Pour the filling into the crust, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly (usually about 50 minutes).

Check out this video on how to check if your cheesecake is done baking!

Turn off the oven and crack the door open slightly. Then, let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and let it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or chill overnight.
Directions for the salted caramel sauce:

Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Whisk the mixture gently to cook, until thickened (5 to 7 minutes). Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

Check out this recipe if you are interested in making homemade whipped cream for your cheesecake!

Enjoy!

WUSP03H_Pumpkin-Gingersnap-Cheesecake_s4x3.jpg

 

Recipe courtesy of Ree Drummond

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