Pumpkin Cheesecake


I’m pretty sure this Pumpkin Cheesecake is the best cheesecake I have ever made.

And now I am addicted to making full blown, BAKED cheesecakes.

The possibilities of flavor combinations are running through my mind, and I can’t wait to make more.

But first – Pumpkin Cheesecake.

MY OTHER RECIPES

Pumpkin Cheesecake with a Gingersnap Pecan crust and drizzled with salted caramel sauce!

pinterest

Last Friday I shared a No Bake Pumpkin Cheesecake recipe on the blog. It’s quite delicious in it’s own right, but there is a drastic difference between the no bake version and the baked version.

Pumpkin Cheesecake with a Gingersnap Pecan crust

The baked version is thick and creamy in texture, with an unexplainable lightness to it. It’s like eating a pumpkin pie in cheesecake form.

Basically, I’m hooked.

Pumpkin Cheesecake with a Gingersnap Pecan crust

Last week I experimented with a gingersnap crust and it was the perfect addition to my no bake cheesecake. This time I added some pecans and graham cracker crumbs to the mixture. It added so much more dimension to the cheesecake.

I don’t know what I love more… the cheesecake or the crust!

Pumpkin Cheesecake with a Gingersnap Pecan crust

I drizzled the cheesecake with some salted caramel sauce that I had in my fridge.

It’s necessary.

(Necessary to keep salted caramel in your fridge, and also to drizzle it on this cheesecake)

Pumpkin Cheesecake with a Gingersnap Pecan crust

I’m going to take this moment to inform you that making a legit baked cheesecake is not that hard. I was a little nervous at first to make a real cheesecake, but it was actually really easy. Don’t be scared.

Put this dessert on your Fall baking list. Do it!

Pumpkin Cheesecake
 
recipe slightly adapted from Paula Deen
Ingredients:
For the Crust:
  • 15 small gingersnap cookies
  • ½ cup pecans
  • 4 large sheets of graham crackers
  • 3 tbsp sugar
  • 4 tbsp butter, melted
For the Filling:
  • 3 x (8 oz packages) cream cheese, softened
  • 1 (15 oz can) pumpkin puree
  • 3 eggs
  • 1 egg yolk
  • ¼ cup sour cream
  • 1½ cup sugar
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
  • ⅛ tsp allspice
  • 2 tbsp flour
  • 1 tsp vanilla extract
For the Topping
  • Salted Caramel Sauce (recipe below)
  • Whip Cream topping
  • Chopped Pecans
Instructions:
  1. In your oven arrange a rack on the lowest shelf and the other in the middle.
  2. Preheat oven to 350 degress F.
For the Crust:
  1. Combine the gingersnaps, pecans and graham crackers in a food processor and chop until the mixture becomes a find crumb. Add the sugar and melted butter and pulse until combined.
  2. Press into the bottom of a 9 inch spring form pan, and slightly up the sides of the pan.
  3. Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
  4. Place a 9x13 inch pan on the lowest shelf in your oven and fill half way with hot water.
For the Filling:
  1. In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices. Beat until combined and smooth, scraping down sides of bowl occasionally.
  2. Add the flour and vanilla and mix until combined. Pour mixture into the prepared crust.
  3. Bake for 1 hour. Turn oven off and leave the cheesecake in the oven for 2 more hours, then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).
  4. Once chilled properly, serve with a drizzle of salted caramel sauce, whip cream and sprinkle with chopped pecans. Enjoy!

Serves 10

Pumpkin Cheesecake and Salted Caramel Sauce

The creamiest Pumpkin Cheesecake with a delicious caramel that is the perfect dessert topping!

15 minPrep Time

1 hrCook Time

4 hr, 15 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Crust:
  • 15 small gingersnap cookies
  • ½ cup pecans
  • 4 large sheets of graham crackers
  • 3 tbsp sugar
  • 4 tbsp butter, melted
  • For the Filling:
  • 3 x (8 oz packages) cream cheese, softened
  • 1 (15 oz can) pumpkin puree
  • 3 eggs
  • 1 egg yolk
  • ¼ cup sour cream
  • 1½ cup sugar
  • ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • For the Salted Caramel Sauce:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup salted butter
  • 2/3 cup heavy cream
  • Optional Toppings:
  • Whipped Cream
  • Chopped pecans

Instructions

  1. In your oven arrange a rack on the lowest shelf and the other in the middle.
  2. Preheat oven to 350 degrees F.
  3. For the Crust:
  4. Combine the gingersnaps, pecans and graham crackers in a food processor and chop until the mixture becomes a fine crumb. Add the sugar and melted butter and pulse until combined.
  5. Press into the bottom of a 9 inch spring form pan, and slightly up the sides of the pan.
  6. Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
  7. Place a 9x13 inch pan on the lowest shelf in your oven and fill half way with hot water.
  8. For the Filling:
  9. In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices. Beat until combined and smooth, scraping down sides of bowl occasionally.
  10. Add the flour and vanilla and mix until combined. Pour mixture into the prepared crust.
  11. Bake for 1 hour. Turn oven off and leave the cheesecake in the oven for 2 more hours, then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).
  12. Once chilled properly, serve with a drizzle of salted caramel sauce, whip cream and sprinkle with chopped pecans. Enjoy!
  13. For the Salted Caramel:
  14. {Gather all of your ingredients and have them nearby ready to add to the mixture as needed}
  15. In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
  16. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
  17. Once mixture reaches that dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
  18. Whisk until mixture is smooth.
  19. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
7.6.7
259
https://iwashyoudry.com/pumpkin-cheesecake/

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
40 Responses
  1. Haleigh
    This is my third time making this cheesecake and its AMAZING!!! The ginger snap crust is just different from the usual pumpkin dishes with crust. Me and my sister always split the whole thing hahah thank you! It's so so soooo good and super simple to make!!
  2. Ilene
    Hi, I love this recipe. I have never made a cheesecake, so I guess you could call me a cheesecake virgin. I always buy mine. My question is...The water in the 9 x 13 pan on the bottom shelf, is that just for moisture in the oven or do you put the springform pan with the cheesecake mix into the water? Sorry I know it sounds dumb. If you place it in the water, what keeps the water out? Sorry and thanks.
    1. I'm pretty new to making cheesecakes as well, and from what I know - the water in the bottom will keep moisture in the oven and the cheesecake will not dry out. Traditionally, you would place the cheesecake INTO the water bath to not only help with moisture but to also help evenly bake the cheesecake on all sides. But if you don't make sure your spring form pan is sealed tightly with tin foil, you run into the issue of water seeping into the cake, and ruining it. So... I opt to just keep the water a rack below and not have to battle with the chance of a soggy cheesecake. :) You will love this cheesecake, and I promise that it's not too difficult for a first timer. Good luck! :)
  3. Donna
    I found this recipe on Pinterest. My family loves it! I'm making it again for the second time in two weeks! My step-son asked me to make it for his birthday. This is a definate keeper!!! Thanks for sharing!
  4. I do believe that this will be taking over our pumpkin dessert spot at Thanksgiving this year. I LOVE cheesecake and this looks and sounds amazing! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

I Wash You Dry Newsletter

Popular Categories