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Decadent Pumpkin Cheesecake Recipe with Gingersnap Crust and Caramel Drizzle

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A rich and creamy pumpkin cheesecake with a crunchy gingersnap crust and a luscious caramel drizzle, perfect for fall gatherings and holiday celebrations.

Ingredients

Scale
  • 2 cups gingersnap cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (245 g) pumpkin puree
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter (for caramel drizzle)
  • 1/2 cup (100 g) packed brown sugar
  • 1/4 cup (60 ml) heavy cream
  • 1/2 teaspoon pure vanilla extract (for caramel)
  • Pinch of salt (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies finely using a food processor or rolling pin in a zip-top bag.
  2. In a medium bowl, combine crushed cookies, melted butter, and sugar. Mix until crumbs are evenly coated and hold together when pressed.
  3. Press the gingersnap mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set and fragrant. Remove and cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add sugar and beat until combined.
  5. Beat in pumpkin puree, sour cream, and vanilla extract until smooth. Add cinnamon, ginger, nutmeg, and salt; mix just until blended.
  6. Add eggs one at a time, beating on low speed after each addition until just combined. Batter should be smooth and slightly thick but pourable.
  7. Pour filling over cooled crust and smooth the top. Place springform pan on a baking sheet and bake for 50-60 minutes until edges are set but center slightly jiggles.
  8. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually. Remove and cool completely on a wire rack.
  9. Cover and refrigerate cheesecake for at least 4 hours or overnight to firm up and meld flavors.
  10. To make caramel drizzle: In a small saucepan over medium heat, melt butter. Stir in brown sugar and cook 2-3 minutes until dissolved and bubbling.
  11. Slowly whisk in heavy cream and cook about 2 minutes until sauce thickens slightly. Remove from heat and stir in vanilla and a pinch of salt. Let cool slightly.
  12. Remove cheesecake from springform pan and transfer to serving plate. Drizzle caramel sauce generously over the top before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Press crust firmly and bake before adding filling to prevent sogginess. Avoid overmixing batter after adding eggs to prevent cracks. Cool cheesecake gradually in oven with door slightly open to reduce cracking. Fresh caramel drizzle is best made the day of serving. Store-bought caramel sauce can be used as a shortcut. For gluten-free, substitute crust with gluten-free gingersnaps or nut crust. Sour cream can be swapped with Greek yogurt for a protein boost.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, caramel drizzle, fall dessert, holiday dessert, pumpkin dessert, creamy cheesecake

Find it online: https://fuzzyforker.com/decadent-pumpkin-cheesecake-recipe-with-gingersnap-crust-and-caramel-drizzle/