Caramel Pumpkin Gingersnap Cheesecake

 

 

  This cheesecake is perfectly delicious. I first made this recipe, from  The Pioneer Woman, about 3 years ago. I had never made cheesecake before and felt a little intimidated by it, but I love everything pumpkin and anything cheesecake so I decided to give it a try. I have made this exact recipe every year since. It has become a Christmas tradition in our house. This year I decided to make it for a Christmas party I hosted last night for my girlfriends. It was a 'Favorite Things' themed party and it was a blast. But more on that later, this post is all about this fabulously creamy and rich cheesecake.

    Don't be intimidated by cheesecake like I was. It is actually quite easy. But there are a few tips that I've learned that will help in baking the most perfect, moist cheesecake possible. First, make sure all of your ingredients are at room temperature before you begin. (I usually put all of the ingredients out on the counter about 2 hours prior to mixing.) Second, don't over mix your batter.

Third, after the cheesecake is done baking; turn off the oven, open the door a little, and leave the cheesecake in the oven to cool down slowly. This allows the cheesecake to finish cooking and seal in moisture without cracking. I leave it in the oven for about 45 minutes to an hour before putting it in the fridge to chill. There are many other tricks people will tell you, but these seem to work well for me.

 

 

 

 Caramel Pumpkin Gingersnap Cheesecake

( from The Pioneer Woman )

  

For the crust:

12 ounces gingersnaps

1/2 cup chopped pecans
6 Tablespoons butter, melted
2 Tablespoons brown sugar
1 dash salt
 

For the filling:
4 (8oz) packages cream cheese
1-1/2 cup sugar
1 can 15-ounce pumpkin puree (NOT Pumpkin Pie Filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 whole eggs
2 Tablespoons heavy cream

Extras:
1 jar (12oz) caramel topping
 extra chopped pecans
 extra crushed gingersnaps

Preheat oven to 350 degrees.

For the crust:
Crush gingersnaps in a food processor. Add chopped pecans, melted butter, brown sugar, and salt, and mix until thoroughly combined. Press into bottom and sides of a 10-inch spring form pan. Chill for 20-30 minutes, while you prepare the filling.

For the filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Assembly:
Remove thecrust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Pour cheesecake filling into pan. Even out the top with a spatula.

Place in oven and bake at 350F for 1 hour 15 minutes, until jiggly but not soupy. (You will think it isn't done, but resist temptation to cook it longer.) Follow tip #3 by turning off the oven and opening the door. Leave the cheesecake in the oven to cool down for about 45 minutes or longer.
Once cooled, pour remaining caramel over the top and smooth with spatula.
Cover cheesecake and chill in the refridgerator for 4 hours or overnight.

When ready to serve, remove from pan and top cheesecake with extra chopped pecans and crushed gingersnaps.
 

Enjoy!