Pumpkin Pie Cheesecake

Pumpkin Cheesecake with Caramel Sauce

Alright, enough with the boring side dishes already! It's time for the good stuff, the dessert. The dessert is easily the most anticipated part of the Thanksgiving meal and I like to go all out for it. I could not believe that I did not have any pumpkin in my Thanksgiving dinner yet so a pumpkin pie cheesecake seemed like the perfect choice. I could not resist using a gingersnap snap crust as the ginger and pumpkin flavour combo is an amazing one. I then took things a step further and covered the cheesecake with some home made caramel sauce. One of the things that I like about a cheesecake is that you can easily make it the day before so you can lighten the load for an already large meal. In fact it is best to let the cheesecake cool completely and then let it chill out in the fridge overnight so it really should be made a day ahead. This pumpkin pie cheesecake was the perfect end to my Thanksgiving dinner!

Pumpkin Cheesecake with Caramel Sauce

Pumpkin Pie Cheesecake

(makes 6+ servings)
Printable Recipe

Ingredients:
2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Directions:
1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.
3. Cream the cream cheese.
4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.
7. Let it cool completely.
8. Chill the cheesecake in the fridge overnight.

Similar Recipes:
Pumpkin Pie
Pumpkin Caramel Cheesecake Turtle Bread
Chocolate Cheesecake
White Chocolate Cheesecake
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting
Chestnut Cheesecake
Triple Chocolate Pumpkin Pie

74 comments:

Joanne said...

Oh Kevin. You absolutely know the way to my heart with this. Way to end the dinner on a serious bang.

BlogButterfly said...

Yea-yah! Now that's what I call a cheesecake! YUM! I'm so trying this!

BlogButterfly said...

Yea-yah, now that's what I call a cheesecake! YUM, I'm so trying this recipe out!

stefania said...

Kevin buongiorno e buona settimana ringrazio per questa bellissima torta, ciao

Claudine from Quebec said...

Ok. I call sick at work, and run home to cook this piece of delight : D

Marisa said...

Oh my - this looks divine! And who could argue with caramel sauce?

MeetaK said...

Kevin this looks wonderful. so perfect at this time of year. it's inspiring me

Sütüme Sarelleme Karışma!!! said...

really looks irresistable! a person especially a woman who eats this piece could feel like a feather glides from the sky:)))

Linka said...

That looks SO good! I love your blog!

We Are Not Martha said...

This looks absolutely stunning! And I LOVE the caramel topping :) YUM!

Sues

Les rêves d'une boulangère (Brittany) said...

This looks absoltutely perfect for your thanksgiving dinnner! Really lush

manu said...

OHHH so yummy! I've got some pumpkin at home so I'm going to give a try!Thanks for the idea!

asj said...

Te ha quedado con una pinta buenísima!

Ioana said...

oh my! I HAVE to try this one! Thanks for so many wonderful recipes!

Mo Diva said...

gorgeous photo! looks absolutely amazing

jose manuel said...

Fantastica esta receta, me la copio porque quiero probarla, se ve increible.

Saludos

Jennifer and Jaclyn @ sketch-free vegan said...

! amazement, you are such a talent! Gingersnap crust: I must adapt that to something vegan :) Thank you

Makoto said...

Nice recipes and photos! Looks delicious...I'm going to have to gut a jack-o-lantern for this.

Jenn@slim-shoppin said...

Hi Kevin, welcome back from your vacation! I've never had that flavor of cheesecake, but your turned out fantastic! Thanks for the recipe!

sweetersalt.com said...

That looks so delicious - my mouth is watering!

Laura

Nina Timm said...

Geary me, Kevin! I have clearly missed out on a lot of delicious things here!!! Will have to makeup and stay for a while. Awesome cheesecake!!!

Rosa's Yummy Yums said...

A perfect cheesecake! That fall version is so gorgeous.

Cheers,

Rosa

pigpigscorner said...

A winner! I made pumpkin cheesecake once and loved it, I have to make another one this year!

the blissful baker said...

delicious! what a great thanksgiving dessert! i had some pumpkin pecan cheesecake at cheesecake factory the other day, and it was AMAZING! i'm going to try to recreate it, and your recipe looks like the perfect base :) thanks!

Jennifurla said...

Gorgeous.

Avanika [YumsiliciousBakes] said...

Oh Kevin that cheesecake and that caramel glaze!! I'm drooling. And that's not something I'm proud of admitting!

Ana Powell said...

Decadent and so delicious ♥

eatingclubvancouver_js said...

Amazin-lookin' cheesecake, Kevin! I would have loved to be at your Thanksgiving table! :)

Sinful Sundays said...

Woo! That looks delicious and decadent!

browniegirl said...

This looks amazing, love that photo with the caramel sauce!! I will definitely try this recipe. Thanks xx

Robin Sue said...

Gingersnap cookie crust! Fantastic taste combo right there, great idea!

smalltownoven said...

YUM! The gingersnap crust is a great touch and a perfect ending to an amazing meal!

Lauren said...

I think I'm going to dream about this amazing pumpkin cheesecake tonight!

Maria said...

Oh, it's been so long since I have made a cheesecake and this, this looks to die for!! Apbsolutely delicious ... the caramel really takes it over the top.

Jen @ My Kitchen Addiction said...

Wow... That cheesecake looks phenomenal.. Adding it to my fall baking list!

screwdestiny said...

I think the term "food porn" is kinda silly and often really overused. But that is what that first picture is. No doubt about it. Oh my gah. Must make it!

Carole said...

I've been looking for a pumpkin cheesecake recipe--thanks!

Jess @ Bakericious said...

delicious looking cheesecake, yum.

Laura Keller said...

Everything about this looks absolutely delectable! I cannot wait to make this for this year's Thanksgiving!

Claudia said...

Yes, this does make the Thanksgiving meal.Just have to same room for it.

honey82 said...

Che squisitezza vera questa torta!!!Bravissimo!!!!;-)
Ciao e buona giornata..:-)

kitchenkatie said...

Looks heavenly! I may have to make this for Thanksgiving!

Delishhh said...

This is a fabulous recipe. I am going to have to try this. Nice work

Mona said...

Kevin, the cheesecake looks perfect, and oh so delicious.

goodgrub said...

ooo! i'll definitely have to try this one. sounds like a wonderful cheesecake - and with no sour cream! :D

parodie said...

Does the 1/3c. sugar go into the crust (as it would seem from the order of the ingredients) or into the batter?

Kevin said...

parodie: In the crust. I have updated the recipe. Thanks for catching that!

Kelsey said...

My roommate and I were just saying we needed a springform pan!

Melanie Big said...

AWESOME!!! That is so indulging! It is perfect for some family reunions. Maybe I should make some of this when my grandmother come here. Thanks for your indulging recipe.

Rachelito Bandito said...

This dessert looks so incredible. I especially love the use of ginger snaps as the crust. Fabulous idea!

Melanie Schoenhut said...

Wow! This will be my first on the list of my making list. I should try this later on. This is really mouth watering. LOl.

cmi said...

I bought a springform pan for this recipe. Looks so good! Is 6 tablespoons of butter correct? I got a pool of butter on the crust O_O Maybe it was the type of cookie I used.

Kevin said...

cmi: The 6 tablespoons of butter should be just enough to hold together the 2 cups of crumbs. I find this ratio also works perfectly for graham cracker crumbs. All you really need is just enough butter to hold the crumbs together when you pack them into the pan so you can add the butter slowly while mixing. When the crumbs start to clump up into pea sized bits you have enough.

Anonymous said...

Are the ginger and cloves at the end of the ingredient list ground?

Kevin said...

Anonymous: Yes, the spices are ground and I have clarified the recipe. Thanks!

Carolyn said...

This cheesecake was perfect! The flavours were nicely balanced and it had such a layered effect that I neither felt like I was eating just cheesecake nor a pumpkin pie but a perfect marriage of the two. Thanks for sharing!

Moon Jones, the critic said...

Finished my cheesecake last night and I plan on serving it for dinner tonight. The cheesecake turned out beautiful, I think next time I'll use a 1/3 more gingersnaps for the crust. Great recipe!!

Decadent Dragon Bakery said...

Looks amazing. I love your photos.

Anonymous said...

Can low fat cream cheese be used? And eggbeaters? I know, I know- its cheesecake!! :) But I try to cut little bits of fat/calories out of recipes if I can, when I can. Thanks!

kedanotebook said...

Yummmmmm I must try this

Kevin said...

Anonymous: You could definitely use low fat cream cheese and eggbeaters but it won't be quite as rich or decadent.

Anonymous said...

Do I need to wrap the pan in foil and put it in a larger pan with water when it bakes?

Kevin Lynch said...

Anonymous: You do not need to but that does help prevent the top from cracking.

Cathy said...

Kevin I LOVE your food blog! You have so many interesting recipes! I am not much of a baker and I am going to shock everyone this Thanksgiving by making my own dessert when I always bought it in the past. Can I substitute pumpkin pie filling for this? If so, Is it a straight substitution for the puree or does that alter any of the other ingredients? I just don't have time to do the fresh pumpkin thing.

Kevin Lynch said...

Cathy: Yes you could use pumpkin pie filling. Pumpkin pie filling already contains both sugar and spices so you would not need to add as much sugar, say 1/2, and you would not need to add the spices. Another option would be to buy canned pumpkin puree, which is usually right next to the pumpkin pie filling in the store, and use it in the recipe above without changing anything

Alice @ Hip Foodie Mom said...

This is perfection. At its finest. Love!

mommy of 3 said...

Also, does the caramel get placed on it immediately after cheesecake is completely cooled? Or right before serving?

Kevin Lynch said...

mommy of 3: I usually drizzle the caramel sauce on after slicing and plating for the visual affect but you could place it on after the cheesecake has cooled.

mommy of 3 said...

Do I store the cheesecake in the pan or take it out of the spring pan before refrigerating?

Kevin Lynch said...

mommy of 3: I usually run a knife around the outside of the spring form pan and open it up once just to make sure that the sides do not stick but after it cools you can leave it in the pan if you want or transfer it to another container. Enjoy!

mommy of 3 said...

My cheesecake has cracks :( I have since read up on google as to WHY cracks form on a cheesecake. I wish I would have learned the ins and outs of cheesecakes prior to beginning your pumpkin cheesecake. Oh well. Live and learn. I am trying to "hide" the cracks. So this is why I want to drizzle the caramel on now. Finally, I bought store bought caramel dipping sauce for my children to use with their apples. They didn't care for caramel, so now it sits... wasted. Rather than making fresh caramel from your website, do you think I could heat this up and use it instead?

Kevin Lynch said...

mommy of 3: I have not tried that but you should be able to warm it up and drizzle it on. It should also cover up any cracks nicely.

mommy of 3 said...

Thank you so much! Sorry for all the questions. My husband is impressed that you responded so quickly.

Kevin Lynch said...

mommy of 3: No problem! Have a great Thanksgiving!

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