Description
This Autumn Cheesecake is a delicious blend of warm spices and creamy cheesecake, topped with a spiced caramel sauce and pecans. It’s the perfect dessert for fall gatherings!
Ingredients
Scale
For the Crust:
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Spiced Caramel Sauce:
- ½ cup caramel sauce
- ¼ teaspoon ground cinnamon
- 1 tablespoon chopped pecans (for garnish)
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (160°C). In a mixing bowl, combine gingersnap cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Allow it to cool. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, pumpkin puree, and spices (cinnamon, nutmeg, ginger, cloves, and salt) until well combined. - Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Afterward, refrigerate for at least 4 hours or overnight. - Prepare the Spiced Caramel Sauce:
In a small saucepan over low heat, warm the caramel sauce and stir in the ground cinnamon until well mixed. Remove from heat. - Assemble the Cheesecake:
Once the cheesecake has fully chilled, drizzle the spiced caramel sauce over the top. Sprinkle with chopped pecans for added texture and flavor. - Serve:
Slice the cheesecake and serve. Enjoy the warm flavors of autumn in every bite!
Notes
- Storage: Keep any leftovers covered in the refrigerator for up to 5 days.
- Make-Ahead Tip: This cheesecake can be made a day in advance. Add the caramel sauce and pecans just before serving for optimal freshness.
- Variation: For a creamier texture, substitute half of the pumpkin puree with sour cream.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes Chilling time: 4 hours
Nutrition
- Calories: 420
- Fat: 28g
- Carbohydrates: 38g
- Protein: 8g