Pumpkin Cheesecake with Caramel Sauce Recipe

Pumpkin Cheesecake with Caramel Sauce Recipe
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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.

How to make pumpkin cheesecake?

  • Cover the springform pan outside with foil, the pan should be around 8 inches. Create the gingersnap crust, and about halfway up on the sides of the pan. Bake for 5 minutes at 350 degrees.
  • Take a bowl and add the ingredients and mix until it feels smooth, but make sure not to over mix it. Put the batter in the pan.
  • Cook in water for about 1 hour, just until all sides of the cheesecake have set and the center is just barely bouncy.
  • Next, take off the foil and wait for the cheesecake to cool off on a cooling rack, then place it in the refrigerator for a few hours before serving.

Share the image below to your Pinterest board if you like this Pumpkin cheesecake!

Pumpkin Cheesecake with Caramel

Ingredients

Crust

  • 10 ounces of ground gingersnap crumbs
  • Quarter of a cup of granulated sugar
  • 6-7 Tablespoons of melted butter
  •  

Pumpkin Cheesecake

  • A cup of granulated sugar
  • Eight ounces of cream cheese
  • Teaspoon of vanilla extract
  • cup of canned pumpkin
  • 3 whole eggs
  • 1 and a half teaspoon of cinnamon
  • Quarter teaspoon of ground cloves
  • Half teaspoon of ground ginger
  • Quarter teaspoon of nutmeg
  • for topping, whipped cream and caramel sauce

Instructions

For the Cheesecake Crust:

  • Heat oven to around 350 degrees Fahrenheit.
  • Crush the cookies into small crumbs, use a food processor to do this. Pour the two cups of crumbs into a bowl. Add melted butter and ¼ cup sugar and give it a good stir.
  • Cover the springform pan outside with foil, the pan should be around 8 inches.
  • Now press the crumbs to the bottom of the pan and about halfway up the sides.
  • Bake for 5 minutes at 350 degrees and leave to rest when it’s done. Meanwhile you make the cheesecake filling.

For the pumpkin

  • Combine the cream cheese, that is at the room temperature one cup of sugar, and vanilla. Mix in a bowl until it feels smooth. Use electric mixer for this.
  • Add the other ingredients: ginger ,eggs, cloves, cinnamon and nutmeg and mix until it is smooth, be sure not to over mix it. Finally pour the filling into the previously prepared pan.
  • Take the pan that has wider dimensions than the cheesecake and pour some water to make a water bath.
  • Now put the pan that contains cheesecake inside the pan with water.
  • Cook for about an hour
  • Take it out of the oven, remove the foil and let it rest. It will continue to bake as it cools down.
  • When the cheesecake is cooled, cover it with the plastic wrap and place in the refrigerator for a few hours.
  • When the cheesecake has cooled enough, remove the pan sides gently with the dull knife along the inner edges.
  • Pour the caramel sauce as you wish. You can use homemade or buy in store. Add whipped cream if you like on the top.
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