therecipecritic5.0
Pumpkin Cheesecake with Caramel Sauce
This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●food processor
- ●pan
- ●knife
📝 Preparation Steps
1
For the Gingersnap Crust
2
Preheat oven to 350 degrees F.
3
Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
4
Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
5
Press the crumb mixture into the bottom and about halfway up the sides of the springform pan.
6
Bake the crust for ⏱️ 5 minutes. Remove from the oven and set aside while you make the cheesecake filling.
7
For the Pumpkin Cheesecake
8
In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
cream cheese (room temperature!)3 (8 ounce) packages
9
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.
large eggs (room temperature)3
10
Grab a pan that’s larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
11
Place the cheesecake pan inside the dish with the water.
12
Bake for ⏱️ 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
13
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.
14
Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
15
When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
16
Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.
caramel sauce (for topping)whipped cream (for topping)
Nutrition Facts
calories
653 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
2 g
sugar Content
41 g
sodium Content
440 mg
protein Content
9 g
cholesterol Content
181 mg
carbohydrate Content
60 g
saturated Fat Content
24 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...