Name: Pumpkin Spice Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3/4 c. graham crackers, crushed -; 3/4 c. gingersnaps, crushed -; 6 tbsp. unsalted butter, melted -; 2 tbsp. granulated sugar -; Kosher salt -; 3 (8-oz.) bars cream cheese, softened -; 1 c. packed light brown sugar -; 1 c. pumpkin puree -; 1/4 c. sour cream, at room temperature -; 1 tsp. pure vanilla extract -; 3 large eggs, at room temperature -; 1 tbsp. all-purpose flour -; 1 1/2 tsp. pumpkin spice, plus more for garnish -; Warm caramel, for garnish -; Whipped Cream, for garnish -; Chopped, toasted pecans, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Spice Cheesecake

1. 3/4 c. graham crackers, crushed -

2. 3/4 c. gingersnaps, crushed -

3. 6 tbsp. unsalted butter, melted -

4. 2 tbsp. granulated sugar -

5. Kosher salt -

6. 3 (8-oz.) bars cream cheese, softened -

7. 1 c. packed light brown sugar -

8. 1 c. pumpkin puree -

9. 1/4 c. sour cream, at room temperature -

10. 1 tsp. pure vanilla extract -

11. 3 large eggs, at room temperature -

12. 1 tbsp. all-purpose flour -

13. 1 1/2 tsp. pumpkin spice, plus more for garnish -

14. Warm caramel, for garnish -

15. Whipped Cream, for garnish -

16. Chopped, toasted pecans, for garnish -

How to cook deliciously - Pumpkin Spice Cheesecake

1. Stage

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.

2. Stage

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

3. Stage

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

4. Stage

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

5. Stage

With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

6. Stage

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.