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.
Press this mixture evenly into the bottom and up the sides of your prepped springform pan. Bake for 10 minutes
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.
Scrape the bowl's sides down and blend in pumpkin puree on a low setting for another minute.
Add the flour, spices like cinnamon, cloves, ginger, and nutmeg, and a pinch of salt. Keep the mixer on low.
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.
Using a large rubber spatula, fold in the sour cream until it’s blended into your cheesecake batter.
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.
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.