Caramel Pumpkin Gingersnap Cheesecake
A delightful cheesecake combining the rich flavors of pumpkin, caramel, and gingersnap, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 270 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- Caramel sauce for drizzle
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix gingersnap cookie crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add pumpkin puree, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until fully combined.
- Pour the cheesecake filling over the crust.
- Bake for 50-55 minutes until the center is set but still slightly jiggly.
- Let the cheesecake cool completely before refrigerating it for at least 4 hours or overnight.
- Top with caramel sauce just before serving.
Notes
Make sure your cream cheese is softened for a smoother batter. Using a water bath while baking can help maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg