I’ve been on a big ginger kick lately and when I saw this recipe, I knew I would love it. The gingersnap crust and pumpkin cheesecake really compliment each other. I’ve seen this recipe many places but I went off of The Pioneer Women’srecipe. I made 1/4 of the recipe and made it in 4 small ramekins, since I knew I’d be the only one eating them.
This is probably my favorite cheesecake, well, at least for this time of year. Maybe I’ll have to make a big one and share it with the pumpkin lovers of the family next Thanksgiving.
Unfortunately my ramekin pumpkin cheesecakes don’t picture so well…so I’m going to have to tell you to check out The Pioneer Women’s blog for great pictures of this cheesecake or you’re going to have to use your imagination and picture this …
replace the crust with some of these crushed… and the caramel and pecans that you see here… to top it off. (all pictures from kraftfoods.com)
Go make it for yourself, you won’t be disappointed!
Caramel Pumpkin Pecan Gingersnap Cheesecake
(Recipe adopted from: The Pioneer Women)
12 ounces store bought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons milk
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps
In a blender (or large Ziploc bag) crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch spring-form pan. Bake at 350 for 10 minutes and let cool.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs, one at a time, mixing for 20 seconds between each addition. Add milk and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.
Bake at 350 degrees in a water-bath for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.
After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps