This decadent Pumpkin Cheesecake With Gingersnap Crust And Caramel Sauce is the perfect way to enjoy the flavors of the season. With a crispy gingersnap crust, creamy pumpkin cheesecake, and a sweet caramel sauce, this dessert is sure to be a hit at any event. Plus, it’s easy to make with simple ingredients that you probably already have in your pantry.
Ingredients
- 1 ½ cups gingersnap crumbs
- ¼ cup melted butter
- 3 8-ounce packages cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- ½ cup sour cream
- 3 eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2/3 cup packed brown sugar
- ½ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- Mix gingersnap crumbs and melted butter in a bowl. Press the mixture into the greased springform pan and up the sides. Bake for 8 minutes.
- In a large bowl, beat cream cheese and sugar on low speed until creamy. Add pumpkin puree, sour cream, eggs, cinnamon, nutmeg, and vanilla extract. Beat until combined.
- Pour the cream cheese mixture into the prepared crust. Bake for 40-45 minutes or until the cheesecake is set. Let cool completely.
- In a medium saucepan, combine brown sugar, cream, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture boils. Reduce the heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and let cool for 10 minutes. Pour over the cooled cheesecake. Let cool completely before serving.
People Also Ask
Can I use graham cracker crumbs instead of gingersnap crumbs?
Yes, you can use graham cracker crumbs instead of gingersnap crumbs. The flavor will be slightly different, but the texture will be the same.How long does pumpkin cheesecake last?
Pumpkin cheesecake can last up to 3 days when stored in the refrigerator. Make sure to cover the cheesecake tightly with plastic wrap or aluminum foil to prevent it from drying out.Can I freeze pumpkin cheesecake?
Yes, you can freeze pumpkin cheesecake. Make sure to wrap it tightly with plastic wrap and aluminum foil before freezing it for up to 3 months. Thaw overnight in the refrigerator before serving.