Well, it’s been a while. And now it’s almost Thanksgiving. I can’t believe how the year is flying…and this best time of the year always goes by the fastest. I am trying to get out as many recipes for the holidays as I can. So, before Thanksgiving actually hits us, this week I have my pumpkin cheesecake recipe that I make everything thanksgiving for my family. I don’t even like cheesecake very much, I know I know such a shame, but this pumpkin cheesecake has become a holiday staple over the last few years and now I’m ready to share it with all of you!
I like to play with my recipes and try new things, so sometimes I make these in muffin tins for cheesecake bites (cooked only for 20-25 minutes) or I add in swirls of chocolate or caramel which makes those cracks you see below. Today this is the recipe for the pumpkin caramel cheesecake with the gingersnap crust. I do my cheesecake fairly thin and creamy, so no starch used to make it stand tall since I think it changes the texture.
This year I made my own pumpkin puree, you can find the recipe at my girl Julia's page. I also serve with homemade whipped cream, which I have a recipe for here.
I hope you enjoy it and if you have any questions be sure to ask them below! Or if you make this recipe be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
I made this again this year, and made it a little different this time. Tripled the base, doubled the cheesecake, and put caramel on top instead! And added a home made whipped cream.
- 20 small gingersnap cookies
- 1 Tablespoon of brown sugar
- 3 Tablespoons butter, melted
- Filling1 package (8oz) of cream cheese, room temperature
- 1 cup of pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons milk
- ¼ teaspoon vanilla extract
- 2 Tablespoon pumpkin pie spice
- 2 Tablespoon caramel sauce
- Whipping cream
- Vanilla ice cream
1) Preheat the oven to 350° F. Lightly grease a pie pan.
2) Starting with the crust. Use a food processor or blender to crumble and combine gingersnap cookies and brown sugar. Once they are coarse crumbles slowly add the melted butter. Once all the mixture has become wet sprinkle the mixture into the greased pan. Use a back of a measuring cup to push the crust into place. Bake for 12-14 minutes.
3) While the crust is in the oven, start on the cheesecake filling. With your mixer (whisk attachment) or in a large mixing bowl beat cream cheese and sugar until smooth.* Mix in the puree and blend, then add the egg, milk, vanilla, and pumpkin pie spice until the are all combined.
4) Take pan out of oven and pour cheesecake mixture evenly over each crust. Then swirl caramel on top. I do dots across the outside edges and inner circle, then use a knife to mix, but really any pattern will do. Place into the oven and bake for 55 minutes.
5) Remove cheesecake from the oven and place on a trivet in the refrigerator for at least 1.5 hours.
6) Serve with whipped cream or vanilla ice cream!
*Your cream cheese must be room temperature and you have to allow the cheese and sugar to blend until smooth, or you will end up with chunks in the filling, Which is really just visually not the best, as you can see in my photos above, but it tastes the same.