Pumpkin Gingersnap Cheesecake With Salted Caramel Sauce Recipe

This creamy Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce is made with a spicy gingersnap-pecan crust, a rich pumpkin cream cheese filling, and a homemade salted caramel topping. This recipe creates a decadent dessert with the perfect balance of sweet, salty, and spiced flavors. As we head into October, this is a showstopper for your Thanksgiving table that serves 10 to 12 people.

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce Ingredients

For the Gingersnap Crust:

• 12 ounces gingersnaps
• 1/2 cup pecans, finely chopped
• 6 tablespoons salted butter, melted
• 2 tablespoons packed brown sugar
• Dash of kosher salt

For the Pumpkin Cheesecake Filling:

• Three 8-ounce packages cream cheese, softened
• One 15-ounce can pumpkin puree
• 3 large eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

For the Salted Caramel Sauce:

• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 4 tablespoons (1/2 stick) salted butter
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

For Serving:

• Whipped cream
• Chopped pecans

How To Make Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

1. Make the gingersnap crust. In a food processor, pulse the gingersnaps until they are fine crumbs. Pour the crumbs into a bowl and stir in the chopped pecans, melted butter, brown sugar, and a dash of salt until well combined.
2. Form and chill the crust. Press the crumb mixture firmly into the bottom and up the sides of a 10-inch springform pan. Place the pan in the refrigerator to chill for at least 30 minutes. While it chills, preheat the oven to 350°F (175°C).
3. Mix the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese until it is smooth, scraping down the sides of the bowl once. Add the pumpkin puree and mix again, scraping the sides to ensure it’s fully incorporated.
4. Add remaining filling ingredients. Add the eggs one at a time, mixing on low after each addition. Mix in the sour cream. With the mixer still on low, add the granulated sugar, cinnamon, vanilla, and nutmeg. Give the bowl a final scrape to make sure the filling is completely smooth.
5. Bake the cheesecake. Pour the filling into the chilled crust and smooth the top. Place the springform pan on a baking sheet and bake for about 50 minutes. The filling should no longer look soupy, but it should still have a slight jiggle in the center.
6. Cool the cheesecake slowly. Turn off the oven and prop the door open just a tiny bit. Let the cheesecake sit in the warm oven for 15 more minutes. Then, remove it from the oven and let it cool on a wire rack for 30 minutes.
7. Chill completely. Cover the cooled cheesecake with plastic wrap and transfer it to the refrigerator. Chill for at least 4 hours, or overnight, to allow it to set completely.
8. Make the salted caramel sauce. While the cheesecake chills, combine the brown sugar, heavy cream, butter, vanilla, and salt in a medium saucepan over medium-low heat. Cook for 5 to 7 minutes, whisking gently and constantly, until the sauce has thickened. Let it cool, then store it in the refrigerator.
9. Serve. To serve, slice the chilled cheesecake. You can serve the caramel sauce at room temperature or warm it gently. Drizzle the caramel over each slice and top with whipped cream and chopped pecans.

Recipe Tips

• Use Room Temperature Ingredients: For the smoothest, creamiest cheesecake filling, make sure your cream cheese, eggs, and sour cream are all at room temperature. This helps them combine easily without any lumps.
• Don’t Overmix the Eggs: Once you add the eggs, mix on low speed and only until they are just combined. Overmixing adds too much air, which can cause the cheesecake to puff up and then crack as it cools.
• Cool It Slowly: The gradual cooling process—leaving the cheesecake in the turned-off oven with the door ajar—is a key step. It prevents a sudden temperature change that can cause cracks on the surface.
• Chill Completely: Don’t rush the chilling time. The cheesecake needs at least 4 hours in the refrigerator to fully set. This ensures it will have that perfect dense, creamy texture and will slice cleanly.

What To Serve Pumpkin Gingersnap Cheesecake

This decadent cheesecake is a complete dessert experience on its own, especially with the rich caramel sauce and whipped cream. To balance its sweetness, a simple pairing is best. Serve slices with a strong, hot cup of black coffee or an espresso. A cup of unsweetened black tea or a simple glass of cold milk also works perfectly.

How To Store Pumpkin Gingersnap Cheesecake Leftovers

• Refrigerate: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It’s best to store the caramel sauce in a separate airtight container and drizzle it on slices just before serving.
• Freeze: This cheesecake freezes beautifully! You can freeze the whole cheesecake or individual slices, but do so without the caramel or whipped cream. Wrap tightly in plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce Nutrition Facts

• Calories: 710 kcal
• Total Fat: 45g
• Saturated Fat: 26g
• Cholesterol: 180mg
• Sodium: 490mg
• Total Carbohydrate: 72g
• Sugars: 58g
• Protein: 8g

Frequently Asked Questions

• Why did my cheesecake crack? Cracking is usually caused by over-baking, over-mixing the batter after adding the eggs, or cooling the cheesecake too quickly. This recipe’s method of cooling the cheesecake slowly in the oven helps prevent this from happening.
• Do I have to use a springform pan? A springform pan is highly recommended because it allows you to remove the sides, making it easy to slice and serve the cheesecake beautifully. If you use a regular deep-dish pie plate, you will have to serve the slices directly from the pan.
• Can I make the caramel sauce ahead of time? Yes, absolutely! The salted caramel sauce can be made up to a week in advance. Store it in an airtight container, like a glass jar, in the refrigerator. Gently reheat it in the microwave or on the stovetop before serving.
• Can I use graham crackers instead of gingersnaps? Yes. If you don’t have gingersnaps or prefer a different flavor, graham crackers are a classic and delicious substitute for the crust. The spicy notes of the gingersnaps, however, pair exceptionally well with the pumpkin.

Try More Recipes:

• Iced Pumpkin Cookies Recipe
• Pumpkin Roulade With Ginger Buttercream Recipe
• Pumpkin Banana Mousse Tart Recipe