This Caramel Pumpkin Gingersnap Cheesecake is a creamy and decadent recipe, which is made with a spicy gingersnap crust and a rich pumpkin puree filling. It’s the perfect holiday dessert, a true showstopper for Thanksgiving or any fall celebration, ready in about an hour and a half, plus chilling time.
Jump to RecipeCaramel Pumpkin Gingersnap Cheesecake Ingredients
A classic fall combination for a truly decadent and impressive dessert.
For the Crust:
- 12 oz. store-bought gingersnaps
- 1/2 cup chopped pecans
- 6 Tbsp. butter, melted
- 2 Tbsp. brown sugar
- 1 dash of salt
For the Filling:
- 4 packages (8 oz. each) cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 (15-ounce) can 100% pure pumpkin puree
- 1 tsp. ground cinnamon
- 1 tsp. allspice
- 1/2 tsp. nutmeg
- 4 whole large eggs, at room temperature
- 2 Tbsp. heavy cream
For the Caramel Layers:
- 1 jar (about 12 oz.) caramel topping, divided
- Extra chopped pecans, for layering
- Extra crushed gingersnaps, for garnish
How To Make Caramel Pumpkin Gingersnap Cheesecake
A step-by-step guide to this wonderfully rich, spicy, and impressive dessert.
- Make the Crust: In a food processor, pulse the gingersnaps into fine crumbs. Add the pecans, melted butter, brown sugar, and salt, and pulse until combined. Press this mixture firmly into the bottom and up the sides of a 10-inch springform pan. Chill for at least 30 minutes.
- Make the Cheesecake Filling: Preheat the oven to 350°F. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until light and fluffy. Add the pumpkin purée and spices and mix again. Add the eggs one at a time, mixing on low speed just until combined after each addition. Stir in the heavy cream.
- Assemble the Layers: Remove the chilled crust from the fridge. Pour about 1/2 jar of the caramel topping over the crust and sprinkle with a few extra chopped pecans. Gently pour the prepared cheesecake filling into the pan over the caramel.
- Bake and Cool: Bake for 1 hour and 15 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Turn the oven off and let the cheesecake cool in the oven with the door cracked open for 1 hour. Then, let it cool on the counter for 30 minutes.
- Top with Caramel and Chill: Pour the rest of the caramel topping over the slightly cooled cheesecake and spread it evenly. Cover the cheesecake and chill it in the refrigerator for at least four hours, but preferably overnight.
- Serve: When ready to serve, run a knife around the edge of the pan before releasing the springform rim. Sprinkle each slice with extra crushed gingersnaps.
Recipe Tips
For a perfect, crack-free cheesecake every time.
- How to prevent a cracked cheesecake? There are three secrets: use room temperature ingredients (especially cream cheese and eggs), don’t over-beat the batter once the eggs are added, and cool the cheesecake down slowly. Letting it cool in the turned-off oven with the door ajar, as suggested, is a foolproof method.
- A note on the bottom caramel layer: As the original recipe mentions, some brands of caramel sauce can bake into a very hard layer on the crust. For a guaranteed success, you can omit the caramel layer inside the pie and just use the full jar for the delicious topping after it bakes.
- Can I make this ahead of time? Absolutely! Cheesecake is the ultimate make-ahead dessert. It needs to chill overnight for the best flavor and texture, so it’s perfect to make a day or two before your event.
- What if I don’t have a springform pan? A 10-inch deep-dish pie plate can work in a pinch, but a springform pan is highly recommended for easy removal and a beautiful presentation.
What To Serve With Caramel Pumpkin Gingersnap Cheesecake
Simple accompaniments for this rich and decadent dessert.
A slice of this incredibly rich cheesecake is a showstopper all on its own. It’s fantastic with:
- A generous dollop of fresh, unsweetened whipped cream
- A hot cup of black coffee or a spiced chai latte to cut the sweetness
How To Store Caramel Pumpkin Gingersnap Cheesecake
Keeping your cheesecake fresh and delicious.
- Refrigerate: This cheesecake must be stored in the refrigerator. Keep it covered or in a cake carrier. It will stay fresh and delicious for up to 5 days.
Caramel Pumpkin Gingersnap Cheesecake Nutrition Facts
An estimated guide per slice.
- Calories: 650 kcal
- Carbohydrates: 75 g
- Protein: 9 g
- Fat: 38 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While this recipe doesn’t call for one, a water bath (placing the springform pan inside a larger pan filled with hot water) is the best insurance against cracks. It creates a steamy, humid environment that helps the cheesecake bake gently and evenly.
Yes. A classic graham cracker crust would be a great substitute. You could also use digestive biscuits or a shortbread cookie crust.
Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
Try More Recipes:
- Cookie-Coated Caramel Apples Recipe
- Chocolate Butterscotch Caramel Bars Recipe
- Candy-Covered Caramel Bars Recipe
Caramel Pumpkin Gingersnap Cheesecake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy16
servings25
minutes1
hour15
minutes650
kcalAn ultimate holiday showstopper, this decadent cheesecake features a spicy gingersnap-pecan crust, a rich and creamy pumpkin filling, and a gooey salted caramel topping.
Ingredients
Crust: 12 oz. gingersnaps (crushed), 1/2 cup chopped pecans, 6 Tbsp. melted butter, 2 Tbsp. brown sugar.
Filling: 4 (8 oz) packages softened cream cheese, 1 1/2 cups sugar, 1 (15-oz) can pumpkin puree, 4 large eggs, 2 Tbsp. heavy cream.
Flavorings: Cinnamon, allspice, nutmeg.
Topping: 1 jar (12 oz.) caramel topping.
Directions
- Crust: In a food processor, pulse all crust ingredients until combined. Press the mixture into the bottom and up the sides of a 10-inch springform pan. Chill for 30 minutes.
- Preheat oven to 350°F.
- Filling: Beat the softened cream cheese and sugar until fluffy. Beat in the pumpkin and spices. Add the eggs one at a time, mixing on low until just combined. Stir in the cream.
- Pour half the jar of caramel over the chilled crust. Gently pour the cheesecake filling over the caramel.
- Bake for 1 hour and 15 minutes until the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour.
- Pour the rest of the caramel over the top and chill in the refrigerator for at least 4 hours, or overnight.
- Serve chilled, with extra crushed gingersnaps for garnish.
Notes
- For a foolproof crust, you can omit the caramel layer inside the pie and use it all for the topping.
- Using room temperature ingredients for the filling is crucial for a smooth, lump-free cheesecake that is less likely to crack.
- Do not over-beat the batter once the eggs are added; this is a key cause of cracking.
- This cheesecake is best made a day in advance to allow it to chill thoroughly.
