Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- 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 degrees 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.
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Larry Evans
[email protected]This cheesecake is the worst thing I've ever tasted.
Sotto Kumar Das
[email protected]I would not recommend this recipe to anyone.
Caden Atkins
[email protected]This cheesecake was a complete disaster. The crust was soggy, the filling was runny, and the salted caramel sauce was too salty.
Rj Shron
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as well as I hoped. I'm not sure what went wrong.
Ahmed Sajjad
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was good.
Zachery Brown
[email protected]I had some trouble getting the crust to set properly, but the rest of the cheesecake turned out great.
David Antwi Boasiako
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Michelle Capshew
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake. The gingersnap crust and salted caramel sauce were the perfect complements.
Niaz Mahar
[email protected]This was my first time making a cheesecake, and it turned out great! Thanks for the recipe.
Zara Vs
[email protected]This cheesecake is absolutely amazing! I highly recommend it.
Binod Puna
[email protected]I made this cheesecake for a potluck, and it was a huge success. Everyone loved it!
Lama Sabin
[email protected]This cheesecake is so delicious! The pumpkin and gingersnap flavors are a perfect combination.
master chef
[email protected]I've made this cheesecake several times, and it always turns out perfectly. It's a favorite of my family and friends.
MEMES plz
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. The results are stunning, and the taste is amazing.
Shenea SS
[email protected]I made this cheesecake for my husband's birthday, and he loved it! The crust was perfectly crispy, and the filling was creamy and delicious.
muhammed masud
[email protected]This cheesecake was a huge hit at my Thanksgiving gathering. The pumpkin and gingersnap flavors perfectly complemented each other, and the salted caramel sauce was the perfect finishing touch.