Caramel Pumpkin Pecan Gingersnap Cheesecake

Who is obsessed with the Pioneer Woman? (*raises hand)
Who is obsessed with cheesecake (*sheepishly raises hand)

I just had to make this cheesecake from her for our Thanksgiving extravaganza this weekend. I LOVED the filling. It was definitely creamy, but very surprisingly wasn't too rich! The only trouble I had with it was that the crust got really hard from the caramel right on top of it. Nonetheless, delicious. When I make this again, I think I will swirl the caramel into the pumpkin batter.


Caramel Pumpkin Pecan Gingersnap Cheesecake
Pioneer Woman

12 ounces storebought Gingersnaps
1/2 cups chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
1 dash salt

4 8-oz packages cream cheese
1 1/2 cups sugar
1 15-oz can pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon nutmeg
4 whole eggs
2 tablespoons heavy cream
1 12-oz jar caramel topping

Crush gingersnaps in a food processor. Add chopped pecans, melted butter, brown sugar and salt. Pulse until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pupmkin and spices and mix again. Add eggs one at a time. mixing for 20 seconds between each addition. Add cream 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 into pan. Even out the top with a flat spatula.

Bake at 350 degrees for 1 hour 15 minutes. 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.


When ready to serve, remove rim from pan and slice.