Pumpkin Cheesecake with Gingersnappy crust

Recipe Rating:	41 Ratings4
Category:	Cakes
Collections:	Thanksgiving Table, Cheesecake
Keywords:	cheesecake, holiday, pumpkin
Prep Time:	20 Min
Cook Time:	50 Min

Ingredients

GINGERSNAPPY CRUST
1	box gingersnaps (about 16 oz.)
1	stick (1/2 cup) butter, melted
1/4	cup sugar
1	cup pecans, chopped fine
1/4 - 1/2 tsp	cayenne pepper (trust me)
FILLING
3 pkg	(8 oz. each) cream cheese, room temperature (may use low-fat, but do not use fat free)
1 can(s)	(15oz. can) solid pack pumpkin (not pumpkin pie filling)
4 large	eggs
1	cup sugar
1/2	cup heavy cream
2 -5 tsp	ground cinnamon
1 - 1 1/2 tsp	ground ginger
1/2 - 1 tsp	ground cloves
1/2 - 1 tsp	freshly grated nutmeg
1 - 3 tsp	ground allspice
1/2 tsp	salt
SALTED CARAMEL SAUCE
1	cup dark brown sugar, packed
1	cup sugar
1	stick (1/2 cup) butter
2/3	cup water
1/2	cup heavy cream (can use milk or half and half)
1 tsp	pure vanilla extract
1- 1 1/2 tsp	salt (trust me)
GARNISH
	crumbled gingersnaps for garnish
	toasted pecan halves for garnish
	whipped cream (totally optional...i don't think it needs it)

Pinched by tedrag, and 7,518 more.

Torrey Moseley

Well Seasoned

Dallas, TX (pop. 1.2M)

Torrey

Member Since Jul 2011

Torrey's Notes:

I posted my recipe for Gingersnappy crust a couple of days ago...so I thought I better post my pumpkin cheesecake recipe since it goes so well with it. And, YES...there is Cayenne pepper in the crust. It adds just a kiss of heat. And, YES it's a SALTED caramel sauce. Not TOO salty...just enough to give that added layer of depth and richness. Think of it as Yin Yang...a bit salty to cut the sweet. Sooooooooo yummy, I promise!

Comments from the Test Kitchen:

This cheesecake is sure to be the highlight of your holiday table! The gingersnap crust is so tasty, and the cheesecake has a light pumpkin flavor... perfect for most any palate.

Directions

General NOTE: For the spices I usually just dump 'em in without measuring... so these measurements are guesstimations. Try adding 1/2 the spice amount then adjust up to taste. I like a LOT LOT LOT of spices in my pumpkin desserts. You may not like it as spiced, so don't be afraid to customize it to YOUR taste!

Preheat oven to 350 degrees F

For Crust: Crush the gingersnaps and reserve some for garnish (I do it in a food processor or you can place them in a ziplock bag and use a rolling pin). Combine all crust ingredients in bowl. Press into bottom and up sides of a greased 10" or 11" springform pan. OR you can line the bottom with parchment. Bake at 350 degrees for 5 minutes. or until pecans are just slightly toasty. Cool a bit before filling.

For filling: In a bowl, beat cream cheese and sugar until smooth and fluffy. Add spices (to taste), beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.

Pour batter into springform pan over cooled crust. Bake in center of oven until cheesecake is firm to touch and not jiggly in middle, about 50 min. - 1 hour. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours (overnight is better). Don't freak out with how it looks straight out of the oven, the cake may be cracked, but it will FALL slightly in the middle as it chills giving it that classic "cheesecake" shape with a ridge around the edge.

For Caramel Sauce: Put sugars and water in small heavy saucepan, stir until well-mixed. Bring to boil over medium heat. Boil approx. 4 minutes. It will be dark because of the brown sugar. Do NOT Stir it while cooking--this can lead to crystalization. Do NOT overcook it or you'll burn the sugar and have to start over. Remove from heat, add cream, salt and butter and stir until well blended. Let cool for about 5 min. then add vanilla extract. Cool completely before pouring on cheesecake slices.

This stores nicely in the refrigerator for at least a week or so.

Cut chilled cheesecake into individual pieces and plate. Top each piece with whipped cream (if desired). Drizzle with cooled caramel sauce and garnish with crumbled gingersnaps and roasted pecan halves.

To roast pecan halves: lay pecan halves on cookie sheet and bake at 350 degrees F for about 10-15 minutes until browned.

Keeps in fridge for a few days...in freezer for a month or so.

If you're thinking about serving this at a dinner party, you should consider trying my mini version of this recipe that makes individual-sized cheesecakes! It's PERFECT for large get-togethers as it will make about 36 servings! Just go to the URL below for the recipe!

MINI Pumpkin Cheesecakes w/Gingersnappy Crust

Comments

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Amy Hutchens Beaglehugz

Jul 20, 2011

Sounds great!

Vanessa "Nikita"... Kitkat777

Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
Everything Desserts made Easy
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THE EASIEST HOLIDAY RECIPES
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Jenni K AnCsMom

Jul 20, 2011

YUM! Thanks for sharing! Looks great!

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Rose C. ChefRose

Sep 9, 2011

I know what i`ll be making to Thanksgiving this year, sounds wonderful and scrumptious! Thanks for sharing!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

Marjorie Silverman Mlsilver620

Sep 15, 2011

Terry, this sounds like a winner. I think I'm going to even add it to my Thanksgiving dessert table. I'm going to try it out first one time but I'm sure I'll ♥ love ♥ it!!! Thanks so much for this recipe.

Amy Eason my_eason

Sep 21, 2011

Hello everyone! And hello to you Terry! I'm very new to this site and am here because I saw this recipe. Thanks so much for sharing! I'm gonna try it and this site because of you. Just thought it might make you smile to hear that. Thanks again, Amy

Rita Sue Amacker Ritersu

Sep 21, 2011

I'm learning...sorry. But how do you make pumpkin puree? Also, at store is heavy cream okay if they don't have whipping cream?
Thank you so kindly.

Torrey Moseley Torrey

Sep 21, 2011

Hi Rita! It's not hard to make your own pumpkin puree...but I just buy it already canned in the store cuz I'm lazy. To make your own, you basically just clean out a pumpkin of its seeds and stringy/gooey pulp (like you would if you were making a jack-o-lantern), then cut it up into big chunks (think of it like a giant acorn squash) and either steam it on the stovetop in a big pot, or brush the inside surface with a little melted butter, spread the chunks, skin side up, on a baking sheet and bake 'em in the oven at 350 degrees until they're soft (I like the oven method--takes a good 45 min to an hour or more depending on the sizes of your chunks). Then you scrape the meat off the skin and mash it or blend it in your food processor until it's smooth. As for cream, heavy cream is just fine. Half and Half might work too!

Peggy Pettis candela59

Sep 21, 2011

Hi Torrey~ this sounds amazing! I love, love anything pumpkin. I used to sell cheesecakes for a living and your recipe sounds perfect! I will definitely be making this for the holidays. Thanks for sharing!

Cecilia Nutley CATCOOKS

Sep 22, 2011

I've been using Crushed Gingersnap cookies for several years now. I buy the "gluten free" kind from either Trader Joes' or Whole Foods. It tastes good with several of my pies that I use in lieu of pastry crust.