pumpkin cheesecake with gingersnappy crust

Name: PUMPKIN CHEESECAKE WITH GINGERSNAPPY CRUST
Cook time: 1 h
Ingredients: ## GINGER SNAPPY CRUST; 1 box(es) gingersnaps (about 16 ounces); 1 stick(s) butter,melted; 1/4 cup(s) sugar; 1/2 cup(s) pecans (chopped fine); 1/4 teaspoon(s) cayenne pepper ( i know your saying what?) trust me ok; ## FILLING; 1 - 8 ounce cream cheese (room temperture); 1 1/4 cup(s) pumpkin (solid); 5 large eggs; 1 cup(s) sugar; 1/2 cup(s) heavy cream; 2 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground cloves; 1/2 - freshly grated nutmeg; 1 teaspoon(s) allspice, ground; 1/2 teaspoon(s) salt; ## SALTED CARAMEL SAUCE; 1/2 cup(s) dark brown sugar, packed; 1/2 cup(s) regular sugar; 1/2 stick(s) butter; 1/3 cup(s) water; 1/4 cup(s) heavy cream (can use milk if no cream); 1/2 teaspoon(s) pure vanilla extract; 1/2 - to 3/4 teaspoon salt (again trust me); ## CRUMBLED GINGERSNAPES FOR GARNISH AND TOASTED PECAN HALVES FOR GARNISH

(1 RATING)

109 Pinches 1 Photo

April Alvarez

Newport Richey, FL

Updated on Apr 27, 2012

I love Gingersnap's and pumpkin if you see my recipe box. So of course this one has go to go in there.

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cook time 1 Hr

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Ingredients

GINGER SNAPPY CRUST
1 box gingersnaps (about 16 ounces)
1 stick butter,melted
1/4 cup sugar
1/2 cup pecans (chopped fine)
1/4 teaspoon cayenne pepper ( i know your saying what?) trust me ok
FILLING
1 - 8 ounce cream cheese (room temperture)
1 1/4 cups pumpkin (solid)
5 large eggs
1 cup sugar
1/2 cup heavy cream
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 - freshly grated nutmeg
1 teaspoon allspice, ground
1/2 teaspoon salt
SALTED CARAMEL SAUCE
1/2 cup dark brown sugar, packed
1/2 cup regular sugar
1/2 stick butter
1/3 cup water
1/4 cup heavy cream (can use milk if no cream)
1/2 teaspoon pure vanilla extract
1/2 - to 3/4 teaspoon salt (again trust me)
CRUMBLED GINGERSNAPES FOR GARNISH AND TOASTED PECAN HALVES FOR GARNISH

How To Make pumpkin cheesecake with gingersnappy crust

Step 1

NOTE:I love spice so these measurement are guestimations, you may want to start off with half the amounts and then add more if needed.

Step 2

Pre-heat oven to 350 degrees, For the crust crush the gingersnaps and reserve some for the garnish, can do this in food processor or in ziploc bag using a rolling pin Combine all crust ingredients in bowl. Press into bottom and up sides of 10 or 11 inch springform pan. Bake at 350 degrees. for 5 minutes,or until pecans are just slightly toasty. Cool a bit before filling.
Step 3

For filling: In a bowl beat cream cheese and sugar until smooth and fluffy. Add spices(to your taste) beat until light in texture. Add pumpkin and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream.
Step 4

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 45 minutes. Cover, and refrigerate for at least 4 hours (overnight is best) Don't freak out with how it looks straight in the the middle as it chills giving it the classic "cheesecake" shape with a ridge around the edge.
Step 5

For Caramel Sauce: Put sugars and water in small heavy saucepan. Bring to a boil over medium heat.Boil approx. 4 minutes until nice caramel color. DO NOT overcook or it will burn and will have to start over. Remove from heat,add cream,salt,and butter and stir until well blended. Let cool for about 5 minutes then add vanilla extract. Cool completely before pouring on cheesecake slices.
Step 6

This can store in refrigerator for at least a week or so.
Step 7

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