Foryoueats: Pumpkin Cheesecake

Name: Foryoueats: Pumpkin Cheesecake
Ingredients: For the Crust:; 7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs); ¼ cup granulated sugar; 4 tablespoons unsalted butter, melted; For the Filling:; 1 15-ounce can pumpkin (such as Libby's); 1⅓ cups granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 cup heavy cream, cold; 1½ pounds (three 8-ounce packages) cream cheese, room temperature; 5 large eggs, room temperature; Caramel sauce, for serving; Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil

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This pumpkin cheesecake recipe features a gingersnap crust and a creamy pumpkin filling with a hint of cinnamon, ginger, nutmeg, and cloves. Topped with caramel sauce, it's the perfect dessert for...

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Ingredients

For the Crust:
7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
¼ cup granulated sugar
4 tablespoons unsalted butter, melted
For the Filling:
1 15-ounce can pumpkin (such as Libby's)
1⅓ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup heavy cream, cold
1½ pounds (three 8-ounce packages) cream cheese, room temperature
5 large eggs, room temperature
Caramel sauce, for serving
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil