PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE RECIPES
BEST CARAMEL PUMPKIN GINGERSNAP CHEESECAKE RECIPE - HOW TO ...
The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.
Provided by Ree Drummond
Categories Thanksgiving ?? comfort food dessert snack
Total Time 1 hours 55 minutes
Prep Time 40 minutes
Cook Time 1 hours 15 minutes
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a food processor (or large Ziploc bag), crush gingersnaps. 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. 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.
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST RECIPE | ALLRECIPES
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Total Time 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 1 - 9 inch springform pan
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
- With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
- Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Nutrition Facts : Calories 793 calories, CarbohydrateContent 62 g, CholesterolContent 228.7 mg, FatContent 56.7 g, FiberContent 3.6 g, ProteinContent 13.3 g, SaturatedFatContent 29.4 g, SodiumContent 366 mg, SugarContent 48.2 g
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