thepioneerwoman
Caramel Pumpkin Gingersnap Cheesecake
The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 40 min🔥 Cook: 1h 15m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●bowl
- ●mixing bowl
- ●spatula
📝 Preparation Steps
1
For the Crust:
2
In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for ⏱️ 20-30 minutes.
3
For the Filling:
4
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for ⏱️ 20 seconds between each addition. Add cream and mix until just combined.
5
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
(8 0z. packages) cream cheese4 packagesjar (about 12 oz.) caramel topping1
6
Bake at 350 degrees for ⏱️ 1 hour ⏱️ 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
7
Cool on counter for ⏱️ 30 minutes. After ⏱️ 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
8
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
(8 0z. packages) cream cheese4 packagesExtra crushed gingersnaps
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