Description
This Caramel Pumpkin Cheesecake features a creamy pumpkin filling with a hint of spice, all sitting on a gingersnap crust and drizzled with luscious caramel. It’s the perfect fall dessert!
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1 tsp pumpkin spice
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). In a mixing bowl, combine gingersnap cookie crumbs with melted butter. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat the softened cream cheese, canned pumpkin, sugar, and caramel sauce until smooth and creamy. Add pumpkin spice and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Pour the pumpkin cheesecake batter over the cooled crust.
- Bake in the preheated oven for 60-70 minutes or until the center is set and a toothpick inserted comes out clean. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with additional caramel sauce for a delicious finishing touch.
Notes
For best results, use room temperature cream cheese to ensure a smooth filling. This cheesecake can be made a day in advance, allowing the flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 70 minutes