Caramel, pumpkin and warm fall spices… I may or may not drool when I think about it.
I really couldn’t think of the right way to name this particular cheesecake when there were so many elements to include. For instance, this was what I first typed: Fall-Spiced Pumpkin Cheesecake with Gingersnap Pecan Crust and Caramel Sauce.
My high school English teacher, Mrs. Oberlander, would cringe if she knew I was using this as my title. We had a “five words or less” thing going during our journalism section my senior year, and I know that it would be an awful shame if someday, somehow, poor Mrs. Oberlander came upon my recipe blog and saw such a title atrocity as “Fall-Spiced Pumpkin Cheesecake with Gingersnap Pecan Crust and Caramel Sauce.”
But alas, I feel like there’s no way to adequately capture the essence of this cheesecake without telling you that cinnamon, ginger, nutmeg, and allspice all make an appearance. And also caramel sauce. Did I mention the caramel sauce? Oh, right. Well, did I mention the gingersnap pecan crust? Oh, because there’s a gingersnap pecan crust. And caramel sauce.
If the thought of a cracked cheesecake top keeps you up at night, you could certainly try one of the many, many, many suggestions for avoiding this situation. Most of them involve some sort of hot water bath or steaming option. But I must confess, cracked cheesecake tops don’t bother me. Especially when they’re going to be covered with caramel sauce and toasted pecans.
Please, oh please, if you need a fall dessert and don’t want to make pie (HA! who wouldn’t want to make pie?), may I please suggest this delicious pumpkin cheesecake. That has caramel sauce. And also gingersnap pecan crust. Really.