The ultimate pumpkin cheesecake recipe combines a gingersnap crust, a creamy pumpkin filling, and a salted caramel topping for an indulgent fall dessert. Topped off with homemade whipped cream before serving, this recipe is perfect for Thanksgiving or any fall celebration.
In a food processor, combine gingersnap cookies, pecans, and salt. Process until you achieve fine crumbs. Add melted butter to the crumb mixture and blend until all crumbs are moist.
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Press this mixture evenly into the bottom and up the sides of your prepped springform pan. Bake for 10 minutes
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In your stand mixer fitted with the paddle attachment, combine room-temperature cream cheese, granulated sugar, and light brown sugar. Mix on low until creamy, taking about 3-5 minutes.
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Scrape the bowl's sides down and blend in pumpkin puree on a low setting for another minute.
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Add the flour, spices like cinnamon, cloves, ginger, and nutmeg, and a pinch of salt. Keep the mixer on low.
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Add in your room-temperature eggs and additional egg yolk one by one. Remember to scrape the bowl between each addition. Add a splash of vanilla extract.
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Using a large rubber spatula, fold in the sour cream until it’s blended into your cheesecake batter.
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Pour your filling into your pre-baked crust, smoothing the top. Give your pan a couple of taps to release air bubbles. Place your cheesecake in the oven, directly above the water bath.
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Carefully remove your cheesecake from the springform pan, place it on a serving plate, and top it with your homemade salted caramel sauce and whipped cream.
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