A simple gingersnap cookie crust is topped with a Pumpkin Cheesecake layer that’s loaded with those traditional Fall flavors of cinnamon and nutmeg. Then it’s finished off with caramel, toasted pecans and a dollop of whipped cream. If you are cheesecake lover, you must try raw coconut cashew cheesecake and blueberry cheesecake.
- 12 oz. gingersnap cookies
- 1/2 cup toasted pecans
- 7 tablespoons melted butter
- 3 (8 oz.) packages cream cheese, room temperature
- 1 (15 oz.) can pumpkin puree
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- pinch of salt
- 1 tablespoon vanilla
- 2 eggs, room temperature
- caramel sauce
- toasted chopped pecans
- whipped cream
- Preheat oven to 325 degrees.
- Add gingersnaps and pecans to a food processor and process until they are a crumb texture. Mix with melted butter.
- Line a 9×13 pan with parchment paper or tin foil. Press crust mixture into the bottom of the pan in an even layer.
- Place cream cheese in a large bowl and use a hand mixer to whip it until it’s creamy.
- Add pumpkin, sugar, cinnamon, nutmeg, allspice and salt. Mix until combined.
- Then add vanilla and eggs and mix until well combined, smooth and creamy. Be sure not to over mix though.
- Pour cheesecake batter on top of the crust and use a spatula to spread it in an even layer.
- Bake, uncovered for 30-35 minutes or until the edges of the cheesecake start to pull away from the sides of the pan and the center is set but still jiggly.
- Remove from oven and allow to cool for 2 hours on the counter. Then refrigerate for at least 8 hours.
- Slice bars, top with caramel, whipped cream and pecans and enjoy!
- Make sure your cream cheese and eggs are at room temperature. I actually like to leave by cream cheese and eggs out overnight on the counter so that they are completely at room temp before I start baking.
- If you’re using parchment paper to line the pan, make sure you’ve got little METAL clothespins to hold the parchment paper up and away (see pictures above) or it will fold over the cheesecake. Make sure they are metal and NOT wood as those will burn in the oven.
- Once you’ve added the eggs, mix batter JUST until combined. Do not over mix. This can cause the top of the cheesecake to crack and can also yield and undesirable texture.
- The cheesecake will still be quite jiggly when it’s done. This is normal. As long as the edges are set and pulling away from the sides of the pan, the cheesecake is cooked! It will continue to set as it cools in the fridge. Cooking cheesecake too long will yield a dry cheesecake.
- Wipe your knife clean after each cut for flawless slices. Use a sharp knife and after cutting each slice, wipe the knife clean with a paper towel or kitchen towel. This will ensure that your slices come out picture perfect!