pumpkin caramel cheesecake with gingersnap crust
This cheesecake recipe is courtesy of Ed and Paula Baker - two dear family friends that came to Thanksgiving dinner many years in a row while I was growing up. This recipe from them is based on the Bon Appetit recipe from 1993. It is the perfect creamy ending to a rich holiday meal. It is a nice alternative to the traditional pumpkin pie or plain white cheesecake. The homemade caramel sauce really makes it extra delicious with just a touch of salt to balance the flavor.
Cheesecake:
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Gingersnap cookies (1 8-ounce package; approximately 2 cups ground)
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Brown sugar (1/3 cup)
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Butter (1/4 cup, melted)
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Cream cheese (4 8-ounce packages, at room temperature)
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White sugar (1 and 2/3 cups)
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Canned pumpkin (1 cup)
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Whipping cream (9 tablespoons total)
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Ground cinnamon (2 teaspoons)
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Ground all-spice (2 teaspoons)
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Eggs (4 whole)
Caramel Sauce:
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White sugar (1 cup)
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Whipping cream (1/2 cup)
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Butter (2 tablespoons)
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Salt (1/2 teaspoon)
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Preheat the oven to 350 degrees.
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In a Cuisinart, combine the gingersnap cookies, brown sugar, and melted butter until evenly combined.
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Transfer the cookie mixture into a non-stick 9-inch springform pan. Press the crust into the bottom evenly, and then halfway up the sides. Set aside.
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In a large stand mixer, mix the cream cheese and sugar until evenly combined and creamy, about two minutes.
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Set aside 2/3 cup of the cream cheese and sugar mix in a small cup. Add 5 tablespoons of whipping cream and whisk with a fork until very smooth. Cover with plastic wrap and refrigerate until ready to use for topping.
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Add the canned pumpkin, 4 tablespoons of whipping cream, ground cinnamon and all-spice to the stand mixer. Combine until very smooth.
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Add one egg at a time, combining on low between each addition.
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Transfer the mixture to the springform pan using a spatula.
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Place the springform pan on a flat baking sheet. Bake the cheesecake for 1 hour and 15 minutes, or until the center barely jiggles.
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Remove the cheesecake from the oven. Allow to cool and then cover with foil and refrigerate overnight.
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You can prepare the caramel sauce while the cheesecake is cooling. In a small saucepan, heat 1 cup of white sugar with 1/4 cup of water over medium heat. Stir the sugar frequently while cooking.
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While the sugar is cooking, heat in a small bowl (in the microwave) the 1/2 cup of whipping cream and 2 tablespoons of butter.
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Cook the sugar for 10 to 12 minutes, or until it turns amber in color.
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Swirl the cream and butter mixture into the cooked sugar, stirring vigorously. The caramel will become smooth and lighter in color. Set aside in a bowl or Tupperware and refrigerate until ready to use.
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The day you plan to serve the cheesecake, remove it from the refrigerator approximately 2 hours ahead. Using a spatula, spread the 2/3 cup of cream cheese and cream mixture over the top.
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Warm up the caramel in the microwave and using a spoon, drizzle the caramel in a pattern on top of the cream mixture.
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Return the decorated cheesecake to the refrigerator for one hour to firm the topping before serving.