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PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

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Level: Intermediate

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Description

I totally made up the name of this dessert. I was going to just call it “Pumpkin Cheesecake,” because that’s pretty much what it is. But it’s also Caramel Pumpkin Cheesecake, for important reasons you’ll understand shortly. Then again, it contains gingersnaps—hence the inclusion of “Gingersnap” in the name. So “Caramel Pumpkin Gingersnap Cheesecake” it is. But wait … there are also pecans in it, too.

Ingredients

  • FOR CRUST
  • 12 ounces, weight Storebought Gingersnaps
  • ½ cups Chopped Pecans
  • 6 Tablespoons Butter, Melted
  • 2 Tablespoons Brown Sugar
  • 1 dash Salt
  • _____
  • Filling
  • 4 packages (8 0z. Packages) Cream Cheese
  • 1-½ cup Sugar
  • 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Allspice
  • ½ teaspoons Nutmeg
  • 4 whole Eggs
  • 2 Tablespoons Heavy Cream
  • 1 jar (about 12 Oz.) Caramel Topping
  • Extra Chopped Pecans
  • Extra Crushed Gingersnaps

Preparation

For crust:
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

For 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.

Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.

Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.

When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Note: I’ve heard from several folks that they wound up with a rock-hard crust when they followed this method. While I’d made the cheesecake several times and had never gotten this result, I’ve determined that the brand of both the gingersnaps AND the caramel sauce can drastically affect the consistency of the crust. You can easily omit this step and still wind up with a delicious cheesecake, so feel free to leave it out. You could also decrease the amount of caramel on the crust to mitigate the hardening effect.

3 Comments

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emoruss831 on 11.9.2011

I’d love to know what brand of Gingersnaps & Caramel Sauce you used, Ree!!

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camsnana on 12.14.2009

I made this awesome cheesecake for Thanksgiving, I forgot to put the carmel sauce on the crust before the filling so I poured it of top and added the extra pecans.
This is the best cheesecake ever. Of course I dont need to eat the whole thing so I sliced it up once cool, and put each peace on wax paper in a freezer container, and believe me it is just as good frozen .

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dessmith on 12.2.2009

I couldn’t find gingersnaps in my little grocery store, so I substituted Nilla Wafers. I followed the recommendations of not pouring the caramel on the crust, but otherwise made it exactly. So amazing! Perfect combination of cheesecake and pumpkin pie. Will definitely be making this again next year!

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Shasha on 10.5.2013

Maybe I did something wrong but I didn’t enjoy the flavors as much as I’d hoped

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emar10 on 11.25.2011

This was my first time making cheesecake, and it turned out really great. This is a fool proof recipe if I can make it! I omitted the caramel sauce, and instead of allspice (which I didn’t have) I added a healthy pinch of pumpkin pie spice. This was a big hit at the feast last night!

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amberwooten on 12.16.2010

This was my first attempt at a baked cheesecake….and it came out great! I love all things pumpkin and this hit the spot. We replaced our pumpkin pie with this this year at Thanksgiving. I think next time I make it though, I”ll leave out the caramel or not use as much. My crust came out just a little to tough.

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natashajparker on 11.22.2010

I made this over the weekend for church and it was a hit with everyone. A great dessert and not hard to make.

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jessicarney on 10.9.2010

This was my first attempt at cheesecake, and it turned out great! The flavor is perfect. Next time, I think I will omit the caramel layer on the crust, though… it came out a little too tough and chewy this time.

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