Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce
Creamy pumpkin cheesecake with a spiced gingersnap crust, topped with rich homemade caramel sauce and optional whipped cream. The ultimate fall dessert.
Ingredients
For the crust
- 7 1/2 ounces gingersnaps (or 1 1/2 cups finely ground cookies)
- 1/4 cup sugar
- 5 tablespoons unsalted butter, melted
For the filling
- 1 (15-ounce) can pumpkin puree
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy whipping cream, cold
- 1 1/2 pounds cream cheese (three 8-ounce packages), room temp, cut into chunks
- 5 large eggs, room temperature
For the caramel sauce
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/8 teaspoon lemon juice
- 1/2 cup heavy whipping cream (plus more if needed)
- 1 tablespoon unsalted butter
For the whipped cream (optional)
- 1 cup heavy whipping cream
- Sugar to taste
- 1 teaspoon vanilla extract
Equipment: 9” springform pan, aluminum foil, roasting pan (for water bath)
Directions
Crust
- Preheat oven to 325°F. Wrap springform pan twice with foil to prevent water seepage. Spray with nonstick spray.
- Pulse gingersnaps and sugar in food processor until fine. Add melted butter, pulse to combine.
- Press crumbs evenly into prepared pan. Bake 15 minutes until fragrant. Cool on rack.
Filling
- Bring 4 quarts water to a simmer for water bath.
- In saucepan, cook pumpkin, sugar, spices, and salt over medium heat, stirring constantly, until thick and shiny (about 5 minutes). Cool slightly.
- Process pumpkin mixture in food processor for 1 minute. With motor running, add cold cream, then cream cheese chunks, processing until smooth. Add eggs just until incorporated—do not overmix.
- Pour batter into cooled crust. Place springform in roasting pan. Add boiling water halfway up sides of pan.
- Bake 1 1/2 hours, until set (not jiggly). Cool in water bath 45 minutes, then remove foil and pan. Cool 3 more hours at room temp. Refrigerate at least 4 hours or overnight.
Caramel Sauce
- In microwave-safe glass bowl, mix sugar, corn syrup, water, and lemon juice. Microwave 4–8 minutes until pale yellow.
- Let sit 5 minutes until amber. If too light, microwave 30 seconds more. If too dark, start over.
- Heat cream separately until hot. Carefully whisk into caramel (it will bubble). Stir in butter. Add more cream if too thick. Store chilled.
Serving
- Release cheesecake from pan, transfer to serving plate.
- Bring to room temp 30 minutes before slicing.
- Warm caramel sauce, thinning with cream if needed. Drizzle over slices.
- Top with whipped cream if desired.
Notes
Overnight chilling makes slicing cleaner. Caramel sauce keeps in fridge for a week. Whipped cream optional, but highly recommended!
