This incredible pumpkin cheesecake with caramel sauce will certainly be your dessert of choice in autumn! Beautiful crust cover, a layer of pumpkin cheesecake finished with nice cream and caramel sauce.
Ingredients
For the Crust
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10 oz gingersnap cookies, ground into fine crumbs (about 2 cups)
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¼ cup granulated sugar
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6–7 tbsp unsalted butter, melted
For the Cheesecake Filling
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8 oz cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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1 cup canned pumpkin puree
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3 large eggs
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1½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground cloves
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¼ tsp ground nutmeg
For Topping
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Whipped cream
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Caramel sauce (homemade or store-bought)
Instructions
1. Prepare the Crust
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Preheat your oven to 350°F (175°C).
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In a food processor, pulse the gingersnap cookies into fine crumbs.
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In a medium bowl, combine the cookie crumbs, sugar, and melted butter, mixing until evenly coated.
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Wrap the outside of an 8-inch springform pan tightly with foil to prevent leaks.
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Press the crumb mixture firmly into the bottom and about halfway up the sides of the pan.
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Bake for 5 minutes, then set aside to cool while preparing the filling.
2. Make the Cheesecake Filling
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In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.
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Add the pumpkin puree, eggs, cinnamon, ginger, cloves, and nutmeg. Mix just until combined — avoid overmixing to prevent cracks during baking.
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Pour the filling evenly into the prepared crust.
3. Bake in a Water Bath
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Place the springform pan inside a larger roasting pan.
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Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
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Bake at 350°F (175°C) for about 55–60 minutes, or until the center is mostly set but still slightly jiggly.
4. Cool and Chill
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Carefully remove the cheesecake from the water bath and peel away the foil.
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Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
5. Serve
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Once fully chilled, run a dull knife around the edges of the pan to release the cheesecake and remove the springform ring.
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Top with whipped cream and drizzle generously with caramel sauce before slicing and serving.
Tips for Best Results
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Room temperature ingredients create a smoother, lump-free filling.
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Avoid overmixing to prevent cracks.
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Chill completely before slicing for the cleanest cuts.
Timing
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Prep Time: 20 minutes
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Cook Time: 1 hour
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Chill Time: 4 hours
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Total Time: ~5 hours 20 minutes
Share the image below to your Pinterest board if you like this Pumpkin cheesecake!
