Caramel Pumpkin Gingersnap Cheesecake Recipes

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE

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.

CARAMEL PUMPKIN GINGERSNAP CHEESECAKE

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 CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
• Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
• Press the crumb mixture into the bottom and about halfway up the sides of the springform pan.
• Bake the crust for 5 minutes. Remove from the oven and set aside while you make the cheesecake filling.
• In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and mix until smooth, but don't over mix. Pour the filling into the prepared pan.
• Grab a pan that's larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
• Place the cheesecake pan inside the dish with the water.
• Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
• Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
• Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
• When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
• Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.

PUMPKIN CHEESECAKE WITH PECAN-GINGERSNAP CRUST

Steps:

• Preheat oven to 350.
• For the crust, Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.
• To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves. With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs). Pour mixture on top of the crust.
• For the water bath, place cheesecake pan inside of a larger pan. I use a roasting pan. Place your cheesecake pan into larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
• Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.
• When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!
• When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

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.

CARAMEL PUMPKIN CHEESECAKE

Steps:

• Make crust by crushing gingersnaps and pecans in a food processor. If you don't have a food processor, you can place the gingersnaps and pecans in a large zip-top bag and crush with a rolling pin. Stir in brown sugar and salt. Stir in melted butter and stir to coat all the crumbs. Press into a 10″ springform pan. I find this works best using a flat-bottomed cup or measuring cup working from the center toward the edges, pressing the crumbs up onto the sides of the springform. Refrigerate 30 minutes.
• Preheat the oven to 350. Cream the cream cheese and sugar until light and fluffy. Stir in the pumpkin and spices, combining well. Add the eggs, one at a time, fully incorporating each egg before adding the next. Stir in the cream until just combined.
• Remove the crust from the refrigerator and pour in the filling. Smooth the top with a spatula (an angled frosting spatula works best, but any will do). Place cheesecake in the middle of the oven and bake at 350 for about 1 hour 15 minutes or until no longer soupy. It will likely still be somewhat jiggly (not liquid) in the middle, but will set as it cools.
• Cool 30 minutes out of the oven, then refrigerate, covered for at least 4 hours till completely chilled, or overnight. Before serving, top with caramel sauce, gingersnaps, and pecans.
• To make caramel sauce, place sugar in a clean saucepan over medium heat. Without stirring or with VERY minimal stirring, allow sugar to melt and bubble until it turns a medium amber color. Remove from heat and add butter, half-and-half, and salt. Stir with a spatula or wooden spoon until caramel melts into the butter and half-and-half. (If your caramel has balled up, you can place the pan over very low heat while you stir to help it melt into the sauce).

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

Steps:

• For Crust:
• Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For Filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
• Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.