| Level: | Intermediate |
| Total: | 6 hr 45 min |
| Active: | 40 min |
| Yield: | 10 to 12 servings |
Ingredients
- 12 ounces gingersnaps
- 1/2 cup pecans, finely chopped
- 6 tablespoons salted butter, melted
- 2 tablespoons packed brown sugar
- Dash of kosher salt
- Three 8-ounce packages cream cheese, softened
- One 15-ounce can pumpkin puree
- 3 large eggs, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup 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
Instructions
- For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps 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-inch springform pan and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 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 from the oven and allow 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 overnight.
- 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. Cook, while whisking gently, 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 701 |
| Total Fat | 43 g |
| Saturated Fat | 22 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 2 g |
| Sugar | 59 g |
| Protein | 8 g |
| Cholesterol | 152 mg |
| Sodium | 499 mg |
Reviews
Recently made this for a Christmas party, and it was excellent. Mine needed about 15 minutes longer in the oven—it would have been really underbaked if I pulled it out as written. Truly excellent flavor combo. Don’t skip the salted caramel. It’s the best part!
This is a very good recipe! My family loves it and requests it every Thanksgiving and Christmas. I top it with a vanilla whipped cream and mascarpone mixture and drizzle with salted caramel sauce. Divine!
This cheesecake was the BEST cheesecake I have ever made. I made it for Thanksgiving and it was a family favorite…it is already on the menu for Christmas!
Has anyone tried to make the recipe as cheesecake bites?
Absolutely delicious. This will become a regular on our Thanksgiving menu. The only thing I would change is to use a little less salt in the caramel. Otherwise it’s a 5 star recipe! Also I found that the recommended baking time is not enough! Yes the center needs to be jiggly, but at the recommended time it’s under done and will collapse in the center when cut. It really takes an additional 15-20 minutes. It’s still giggly but will setup.
I only made the salted caramel sauce because that is what I needed for another (non-pumpkin) cheesecake recipe – it was delicious, easy and quick to make. I also added some flaky sea salt on top for exrta crunch. A keeper recipe. thanks Ree!
This recipe was outstanding! My wife and I said it was the best cheesecake we’ve ever had (and I love me a dense NY cheesecake). I planned on using a hand mixer but then relied on the stand mixer and that was probably a good thing for the blending. Cream cheese blocks must be room temp — important for me as I used 2 blocks of low-fat/neufchatel cream cheese and 1 regular block. Light and dense. Loved it! We were gifted some caramel sauce and used that to save a little kitchen time.
Just finishing to cook and yes agree with Melissa’s review. Have to leave in 15-20 more minutes. Probably due to different ovens. I can’t wait to try it tomorrow Thanksgiving. Happy Thanksgiving everyone! Enjoy! Only reason 4 stars because haven’t had a taste test but I’m sure it’s going to be delicious. Smells amazing!
Has anyone tried making ahead and freezing?
This is such an amazing cheesecake! There’s only two of us in my house, so I gave our neighbors pieces of it, and was told it is to die for! I’m in Utah, so I had to bake it 20 minutes longer, but it came out PERFECT! This is delicious!!! The salted caramel sauce puts it over the top! I’ll be making many more in the future!
I made this for Thanksgiving; it was delicious, however, next I will reduce the amount of butter that is put in the gingersnap. The crust becomes to greasy.