Caramel Pumpkin Gingersnap Cheesecake.

Caramel Pumpkin Gingersnap Cheesecake.

Pumpkin Gingersnap Caramel Cheesecake. Gingersnap Caramel Pumpkin Cheesecake.
It doesn’t matter how you say it…..this is some dang good dessert.
I found this drool-inducing gem on The Pioneer Woman’s website. Let me tell you…..this lady makes some dangerous stuff. I’ve had to about triple my workout routine since I discovered her. No joke.
Anyways, my lovely friend Jill came over to help me do some baking for a party she was throwing for some friends of ours. Jill is fabulous. She’s my workout so I can have another slice of cheesecake buddy. My spend all day Saturday eating pizza and watching tv shows buddy. My go out an dance like a crazy person buddy.
Basically just the best kind there is!
Jill and I have put ourselves on a rigorous workout schedule because:
1. It’s healthy. and,
2. I can’t stop eating desserts.
Okay, okay….so Jill doesn’t necessarily struggle with the second one.
But I promise this dessert is worth the hours you’ll spend on the stairmaster after you’ve devoured it. Trust me.
Here’s what you’ll need:
Gingersnaps, pecans, butter, brown sugar, salt, cream cheese, sugar, pumpkin puree, ground cinnamon, nutmeg, allspice, eggs, heavy cream, and caramel topping
Preheat your oven to 350 degrees.
Throw about 2/3 of a box of gingersnap in the food processor (I used a 1 lb. box). Feel free to munch on a few. I did.
Give it a quick few pulses until it resembles coarse crumbs. Add in 1/2 cup of pecans, 2 Tbsp. pecans, and a dash of salt. Pulse until combined.
Melt 6 Tbsp. butter and add it to the mixture in the food processor. Pulse until it’s combined all the way through.
Find a springform pan and dump in your crumb mixture. Press it into the bottom and up the sides. Once that’s done, place it into a freezer while you make the filling. That will give it time to set.
Place four bricks of cream cheese into a stand mixer bowl. Add 1 1/2 cups of sugar and mix well.
Add in 1 15oz. can of pumpkin puree along with your spices: 1 tsp. cinnamon, 1 tsp. allspice, and 1/2 tsp. nutmeg. Mix well.
Now we’re going to add in 4 eggs. Make sure you add them in one at a time, mixing well between each one.
To finish off the filling, we’re going to add in two Tbsp. of heavy cream. Deliciousness.
Take out your crust from the freezer.
Now gently pour in the filling. Run a spatula over the top to make sure it’s nice and smooth.
Now pop it in the oven (350 degrees) for about an hour and 15 minutes. When you take it out it still won’t be entirely set. That’s okay.
Let it cool on the counter for about 30 minutes.
Then….this is my favorite part…..take your jar of caramel sauce and pour it right over the top. I would use about half the jar. Take a spatula and gently smooth it until it covers the whole top.
Then take any extra pecans and just sprinkle them over the caramel. Oh. My. Goodness.
Stick it in the fridge and let it set for about 4 hours, or even overnight. When you are ready to serve, remove the rim of the springform pan and slice.
Feel free to drizzle more caramel and pecans over the top.


  1. >I am slobbering

  2. >Megan- I love this recipe already and I haven't even tried it… (o: I need to find time to do some good lookin cookin!

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