Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust Recipe - Details, Calories, Nutrition Informa
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Cooking tools:
- Food processor
- Springform pan
- Hand mixer
- Cooling rack
- Oven
- Refrigerator
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Spatula
Ingredients
- 12 crisp gingersnaps
- 1 cup all-purpose flour
- 2/3 cup chopped pecans
- 1/3 cup firmly packed light brown sugar
- 1/2 cup butter, softened
- 4 (8-oz) packages cream cheese, softened
- 1 2/3 cups granulated sugar
- 4 large eggs
- 1 cup canned unsweetened pumpkin
- 8 tbsp whipping cream, divided
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 3 tbsp caramel topping
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