Best 6 Pumpkin Gingersnap Cheesecake With Salted Caramel Sauce Recipes

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Experience the symphony of flavors with our delectable pumpkin gingersnap cheesecake with salted caramel sauce recipe. This remarkable dessert harmonizes the warmth of autumn spices, the crunch of gingersnap cookies, the creamy smoothness of pumpkin cheesecake, and the richness of salted caramel sauce. Prepare to tantalize your taste buds as we guide you through the delightful process of crafting this culinary masterpiece.

Let's cook with our recipes!

CARAMEL PUMPKIN GINGERSNAP CHEESECAKE



Caramel Pumpkin Gingersnap Cheesecake image

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.

Categories     Thanksgiving     パン     comfort food     dessert     snack

Time 1h55m

Yield 12 servings

Number Of Ingredients 18

For the Crust:
12 oz. storebought gingersnaps
1/2 c. chopped pecans
6 tbsp. butter, melted
2 tbsp. brown sugar
1 dash salt
For the Filling:
4 packages (8 0z. packages) cream cheese
1 1/2 c. sugar
1 can 15-ounce pumpkin puree (NOT pumpkin pie filling)
1 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
4 whole eggs
2 tbsp. heavy cream
1 jar (about 12 oz.) caramel topping
Extra chopped pecans
Extra crushed gingersnaps

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 WITH GINGERSNAP CRUST AND CARAMEL SAUCE



Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce image

This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast -- and no one will miss the pumpkin pie.

Provided by Jennifer Segal, inspired by many sources, including Ruth Levy Beranbaum (in Fine Cooking) and Cooks

Categories     Desserts

Time 2h

Yield Makes one {9- or 10-inch|23- or 25-cm} cake, serving 12

Number Of Ingredients 20

7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
¼ cup granulated sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pumpkin (such as Libby's)
1⅓ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup heavy cream, cold
1½ pounds (three 8-ounce packages) cream cheese, room temperature
5 large eggs, room temperature
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
1 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
⅛ teaspoon lemon juice
½ cup heavy cream, plus more if necessary
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 325°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.
  • Set a kettle of water to boil (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  • With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  • Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, 1½ to 1¾ hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
  • Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
  • In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.
  • Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
  • Note: You'll need a large food processor -- preferably with a 14-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

Nutrition Facts : ServingSize 1 slice, Calories 643, Fat 40g, Carbohydrate 66g, Protein 8g, SaturatedFat 23g, Sugar 54g, Fiber 1g, Sodium 397mg, Cholesterol 196mg

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST



Pumpkin Cheesecake Tarts with Gingersnap Crust image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 8 tartlettes

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1 stick unsalted butter, melted
1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
Pinch of ground allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup fresh or canned pumpkin puree
2 large eggs

Steps:

  • Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
  • Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

PUMPKIN GINGERSNAP CHEESECAKE



Pumpkin Gingersnap Cheesecake image

Gingersnaps and pumpkin pureé flavour this delicious seasonal cheesecake topped with a delectable salted caramel sauce.

Provided by Ree Drummond

Categories     christmas,dessert,Fall,Holiday/Event,Party Favourites,thanksgiving,Winter

Time 1h30m

Yield 10-12 servings

Number Of Ingredients 20

12 oz gingersnaps
½ cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
3 (8-oz) packages cream cheese, softened
1 (15-oz) can pumpkin puree
3 large eggs, at room temperature
¼ cup sour cream, at room temperature
1 ½ cups granulated sugar
1 tsp ground cinnamon
1 tsp vanilla extract
½ tsp ground nutmeg
1 cup packed brown sugar
½ cup heavy cream
4 Tbsp (½ stick) salted butter
1 tsp vanilla extract
1 tsp kosher salt
Whipped cream, for serving
Chopped pecans, for serving

Steps:

  • 1.
  • For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
  • Preheat the oven to 350 °F.
  • To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
  • Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
  • For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
  • Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

PUMPKIN CHEESECAKE WITH SALTED CARAMEL SAUCE RECIPE - (4.5/5)



Pumpkin Cheesecake with Salted Caramel Sauce Recipe - (4.5/5) image

Provided by á-160091

Number Of Ingredients 16

1 3/4 cups crushed graham crackers (from 14 sheets)
1/3 cup light-brown sugar, packed
6 tablespoons salted butter, melted
3 (8-ounce) packages cream cheese, softened (I recommend using Philadelphia)
1 cup light-brown sugar, packed
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 cups pumpkin puree
1 1/2 teaspoons vanilla extract
2 large eggs
3 large egg yolks
Salted caramel sauce (store bought)
Sweetened whipped cream, for serving, optional

Steps:

  • To prepare crust: Preheat oven to 350°F. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar). Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge. Bake in preheated oven for 8 to 9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325°F. In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds. Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine. Lift and tap mixing bowl against the counter several times to release air bubbles from mixture. Pour mixture into graham cracker crust and bake in preheated oven (325°F) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 to 30 minutes (without opening oven door). Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. Slice and drizzle each serving with salted caramel sauce then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST



Pumpkin Cheesecake in a Gingersnap Crust image

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Provided by Shelley

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10h

Yield 8

Number Of Ingredients 13

1 ½ cups gingersnap cookie crumbs
¾ cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs

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, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g

Tips:

- To ensure a smooth cheesecake batter, be sure to bring the cream cheese to room temperature before mixing. - For the perfect balance of flavors, use a combination of brown and granulated sugar in the cheesecake filling. - Don't overmix the cheesecake batter, as this can result in a dense, crumbly texture. - Bake the cheesecake in a water bath to prevent cracks from forming on the surface. - Allow the cheesecake to cool completely before refrigerating, as this will help it set properly. - For a decadent touch, drizzle the cheesecake with salted caramel sauce before serving.

Conclusion:

This pumpkin gingersnap cheesecake with salted caramel sauce is a delightful dessert that is perfect for any occasion. With its creamy pumpkin filling, crunchy gingersnap crust, and rich caramel sauce, this cheesecake is sure to be a hit. Whether you're serving it at a holiday gathering or just enjoying it as a special treat, this cheesecake is sure to impress.

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