Best-Ever Pumpkin Cheesecake PT340M https://img2.recipesrun.com/201907/2019/0802/5e/d/163108/300x200x90.jpg Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that's a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It's one of our all-time favorite pumpkin desserts. You’ll love it too! 0 Ingredients: Chopped, toasted pecans, for garnish Whipped cream, for garnish Warm caramel, for garnish 1 1/2 teaspoons Pumpkin spice, plus more for garnish 1 tablespoon All-purpose flour 3 Large eggs, at room temperature 1 teaspoon Pure vanilla extract 1/4 c. Sour cream, at room temperature 1 c. Pumpkin puree 1 c. Packed light brown sugar 8 ounces Cream cheese, softened Kosher salt 2 tablespoons Granulated sugar 6 tablespoons Unsalted butter, melted 3/4 c. Gingersnaps, crushed 3/4 c. Graham crackers, crushed

Best-Ever Pumpkin Cheesecake

4.8

( By lihui )

Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that's a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It's one of our all-time favorite pumpkin desserts. You’ll love it too!

01 Information

Grade medium
Serving 0
Prep Time 15 Mins
Cook Time 85 Mins
Total Time 340 Mins

02 Ingredients

- Chopped, toasted pecans, for garnish
- Whipped cream, for garnish
- Warm caramel, for garnish
- 1 1/2 teaspoons Pumpkin spice, plus more for garnish
- 1 tablespoon All-purpose flour
- 3 Large eggs, at room temperature
- 1 teaspoon Pure vanilla extract
- 1/4 c. Sour cream, at room temperature
- 1 c. Pumpkin puree
- 1 c. Packed light brown sugar
- 8 ounces Cream cheese, softened
- Kosher salt
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 3/4 c. Gingersnaps, crushed
- 3/4 c. Graham crackers, crushed

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03 Method

Step 1

Preheat oven to 325℉ with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Step 2

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Step 3

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
Step 4

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
Step 5

With oven door propped open, turn the oven off and let cool 1 hour in the oven. Remove from the water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Step 6

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

04 Author

lihui

134 Recipes

Best-Ever Pumpkin Cheesecake

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