Pumpkin Cheesecake with Gingersnap Crust Recipe | SideChef
This recipe for pumpkin cheese features both gingersnap crust and caramel sauce! The caramel sauce is a little extra work but the result is oh so good!
Keywords
- Peanut-Free
- Tree Nut-Free
- Fish-Free
- Cheese
- Baked Goods
- American
- Oven
- Food Processor
- Fridge
- Stove
- Cakes
- Pies
- Advanced
- Low Salt
- Soy-Free
- Tomato-Free
- Pescatarian
- Comfort Food
- Microwave
- Shellfish-Free
Ingredients
- 7.5 ounce Ginger Snap Cookies
- 4 tablespoon Granulated Sugar
- 4 tablespoon Unsalted Butter
- 1 can Canned Pumpkin Purée
- 1 1/3 cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1 cup Heavy Cream
- 1.5 pound Cream Cheese
- 5 Egg
- 1 cup Granulated Sugar
- 2 tablespoon Water
- 1 Lemon
- 2 tablespoon Light Corn Syrup
- 1/2 cup Heavy Cream
- 1 tablespoon Unsalted Butter
- as needed Nonstick Cooking Spray
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