Gingersnap Pumpkin Cheesecake with Caramel Topping

Products Used


Pumpkin Cheesecake



  1. Preheat oven to 375°F. Crush enough baked gingersnaps to obtain a generous cup. Mix in melted butter and press onto bottom of a 9-inch diameter springform pan. Place in the oven for 10 minutes and remove. Reduce oven temperature to 325°F.
  2. When cool enough to handle, place pan on 3 layers of aluminum foil and wrap outside of pan with the foil. Ensure that no water can penetrate thru foil. Place in a roasting pan and set aside.
  3. To make cheesecake, blend soft cream cheese and both sugars on low speed until well blended and no lumps remain. Alternatively mix using a handheld spatula. Scrape bowl well.
  4. Add one egg at a time waiting for previously added amount to be fully incorporated; scrape bowl and beater in between additions.
  5. Add pumpkin, spices, and vanilla and mix to combine.
  6. Pour about one fourth of filling in springform pan. Place about 6-7 gingersnaps onto the filling. Cover with another one fourth of filling and place another 6-7 gingersnaps on top. Repeat with another one fourth of filling and gingersnaps. Cover with remaining batter. Do not place gingersnaps on surface.
  7. Place cheesecake in roasting pan. Pour water into roasting pan about 1-inch high and place in oven.
  8. Bake until center of cheesecake no longer trembles, about 1 hour 45 minutes to 2 hours.
  9. Allow to cool at room temperature for 30-60 minutes. Place in refrigerator for several hours or overnight. Once properly cooled remove pan from cheesecake. Prepare Crème Chantilly. Decorate surface and using a touch of Crème Chantilly, stick gingersnaps on side of cheesecake.
  10. Prepare caramel. In a saucepan bring all ingredients excluding vanilla to a boil. Boil for 5 minutes ensuring that mixture will not boil over. Remove from heat and add vanilla. Cool caramel before spreading it onto cheesecake.
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