- 12oz gingersnaps
- 1/2c toasted pecans, chopped
- 6Tbsp butter
- 2Tbsp brown sugar
- pinch salt
- 4 (8oz) cream cheese, softened (you can use 1/3 less fat, but NEVER use fat free)
- 1 1/2c sugar
- 1 (15oz) can pumpkin puree (don’t get pumpkin pie filling)
- 2tsp cinnamon
- 1tsp ginger
- 1tsp allspice
- 1/2tsp nutmeg
- 4 eggs
- 2Tbsp milk, half-and-half, or cream
- caramel sauce, extra gingersnaps, and pecans for topping
For caramel sauce:
- 2/3c sugar
- 4Tbsp butter, cut into pieces
- 1/2c milk or half-and-half
- pinch salt
- 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).