Description
Creamy Pumpkin Cheesecake showcases seasonal flavors and offers a delightful blend of creamy filling and crunchy gingersnap crust.
Ingredients
Scale
- 2 cups Gingersnap Cookies (Finely ground)
- 5 tablespoons Unsalted Butter (Melted)
- 1/4 teaspoon Fine Sea Salt
- 16 ounces Cream Cheese (Softened)
- 1 cup Light Brown Sugar
- 1 cup Pumpkin Puree (Canned)
- 1 teaspoon Pure Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 3 large Eggs (Room temperature)
- 1 cup Heavy Whipping Cream (Cold)
- 1/4 cup Powdered Sugar
- 1/2 cup Homemade Caramel Sauce (Store-bought works as well)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the sides with cooking spray.
- In a mixing bowl, combine finely ground gingersnap cookies with melted unsalted butter and fine sea salt. Press the mixture into the prepared springform pan and bake for 8 to 10 minutes.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add light brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Add eggs one at a time until smooth.
- Pour the creamy pumpkin cheesecake filling over the cooled crust and tap the pan gently to release air bubbles.
- Place the springform pan into a larger roasting pan and fill it halfway with hot water. Bake for 45 to 60 minutes until the center is set but slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 30 minutes.
- Cover the cheesecake with plastic wrap and refrigerate for at least 12 hours or overnight.
- Beat cold heavy whipping cream until soft peaks form. Gradually add powdered sugar and pumpkin pie spice until firm peaks form.
- Top the chilled cheesecake with the whipped cream and drizzle with caramel sauce before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg