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This is a picture of the slice of pumpkin cheesecake with a salted caramel drizzle. the cheesecake is also garnished with flaky sea salt, candied pecans.

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake with Gingersnap Crust is creamy, warmly spiced, and finished with homemade salted caramel and candied pecans!
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 819kcal
Author: Ruth Truett

Equipment

  • 9-inch springform pan
  • crockpot/slow cooker liner
  • measuring cups
  • measuring spoons
  • spatula
  • stand mixer

Ingredients

The Gingersnap Crust

  • 2 cups ginger snap cookie crumbs
  • ⅓ cup granulated sugar
  • ½ cup butter, melted
  • ¼ teaspoon kosher salt

Pumpkin Cheesecake Filling

  • 4 (8oz) blocks good quality cream cheese, room temperature
  • 8 tablespoon butter, room temperature
  • 1 cup sour cream, room temperature
  • 1 cup pumpkin puree
  • 2 teaspoon vanilla bean paste
  • 1½ cups granulated sugar
  • 2 tablespoon cornstarch
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground clove
  • 5 eggs, room temperature

Salted Caramel Sauce

  • 1 cup brown sugar
  • ½ cup heavy cream
  • 4 tablespoon butter
  • 1 tablespoon vanilla bean paste
  • 1 tsp kosher salt

Serving

  • candied pecans and/or flaky sea salt optional for topping

Instructions

The Gingersnap Crust

  • Prep: Preheat the oven to 350°F. Lightly grease a springform pan and line the bottom with parchment paper.
  • Make the gingersnap crust: Combine the gingersnap crumbs, sugar, melted butter, and kosher salt. Press firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool while you make the filling.

The Pumpkin Cheesecake Filling

  • Mix the cheesecake base: Using a stand mixer on low speed, mix the room-temperature cream cheese, butter, sour cream, and pumpkin purée until smooth. Scrape down the sides and bottom of the bowl as needed. Meanwhile, bring a kettle of water to a boil for the water bath.
  • Add the sugar and spices: In a separate bowl, whisk together the sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves until evenly combined. Gradually add to the cream cheese mixture, mixing on low just until incorporated. Scrape down the bowl again.
  • Add the eggs: With the mixer on low, add the eggs one at a time, mixing just until each disappears into the batter. Avoid overmixing. Pour the filling over the cooled gingersnap crust and smooth the top.
  • Prepare the water bath: Place the springform pan inside a slow cooker liner and pull the liner up around the outside of the pan. Twist and tuck the excess so it stays securely above the waterline. Place the wrapped pan inside a large roasting pan.
  • Add the water: Place the roasting pan on the center oven rack. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  • Bake: Bake for 70–80 minutes. The outer edges should look set and slightly puffed, while the center should still have a gentle Jell-O-like jiggle. It should not look liquid or slosh when the pan is gently moved.
  • Cool slowly: Turn off the oven and crack the oven door. Leave the cheesecake inside the oven for 1 hour without disturbing it.
  • Chill: Remove the cheesecake from the oven and water bath and let it cool at room temperature for about 30 minutes. Transfer it to the refrigerator, uncovered, and chill overnight before removing it from the springform pan and slicing.

The Salted Caramel Sauce

  • Make the caramel: Add the brown sugar, butter, and heavy cream to a small saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the mixture is smooth and bubbling. Continue cooking for a few minutes until the caramel is slightly thickened.
  • Finish the caramel: Remove from the heat and stir in the vanilla bean paste and kosher salt. Let the caramel cool. It will continue to thicken as it cools.
  • Serve: Once the cheesecake has chilled overnight, remove it from the springform pan. Drizzle with the salted caramel and finish with flaky sea salt and candied pecans, if desired.

Notes

You'll need about 7-9 ounces of gingersnaps to get 2 cups of crumbs. Grind the cookies in a food processor to get fine crumbs.

Nutrition

Serving: 1serving | Calories: 819kcal | Carbohydrates: 73g | Protein: 9g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 777mg | Potassium: 301mg | Fiber: 1g | Sugar: 58g | Vitamin A: 5145IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 2mg
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