Pumpkin Cheesecake with Salted Caramel Gingerbread Crust

Votes: 3

Time: 6 hours 45 minutes
Complexity: easily
Servings: 10 - 12

This luxurious pumpkin cheesecake will be a worthy centerpiece for your autumn celebration. Delicate, light, and airy, it sits thickly on a stunning, crumbly gingerbread cookie crust with ground pecans. It's best to bake the cheesecake the day before the celebration so it has time to set in the refrigerator and set properly. To serve, prepare a salted caramel sauce and whipped cream, and chop some pecans to sprinkle on top. Your guests will be delighted with this treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin cheesecake on a gingerbread crust

340 g gingerbread cookies
0.5 cup pecans, finely chopped
6 tbsp salted butter, melted
2 tbsp. l. brown sugar
A pinch of coarse salt
3 packages of 220g cream cheese, softened
1 can (425 g) canned pumpkin puree
3 large eggs, room temperature
1/4 cup sour cream, room temperature
1.5 cups granulated sugar
1 teaspoon ground cinnamon
1 tsp vanilla extract
0.5 tsp ground nutmeg

Salted caramel sauce

1 cup brown sugar
0.5 cups heavy cream
55 g salted butter
1 tsp vanilla extract
1 teaspoon coarse salt
Whipped cream, for serving
Chopped pecans, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, cream cheese, eggs, sour cream, cream, brown sugar, pumpkin puree, pecans, nutmeg, cinnamon

Cooking the dish according to the recipe:

Pumpkin Cheesecake with Gingerbread Cookies:

In a food processor or blender, process the gingerbread cookies into fine crumbs. Transfer to a bowl and toss with the pecans, melted butter, brown sugar, and salt.
Spread the mixture into a 25cm springform pan and press evenly into the bottom and sides. Refrigerate for 30 minutes.

Preheat oven to 175°C.
To make the filling, beat the cream cheese with a mixer until softened, scraping down the sides of the bowl once. Stir in the pumpkin puree, scraping down the sides of the bowl. Add the eggs, one at a time, then add the sour cream and mix.
With the mixer running at low speed, add the granulated sugar, cinnamon, vanilla extract, and nutmeg. Scrape down the sides of the bowl thoroughly and mix until smooth.
Spread the filling over the crust in the pan and smooth the surface. Place the pan on a baking sheet and bake until the filling is set but still slightly jiggly, about 50 minutes.
Turn off the oven, open the door slightly and let the cheesecake sit in the oven for another 15 minutes.
Remove from the oven and let cool for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Salted caramel sauce:

In a medium saucepan, combine brown sugar, heavy cream, butter, vanilla extract, and salt. Cook over medium heat, stirring occasionally, until the sauce thickens, 5-7 minutes. Let cool, then refrigerate until ready to serve. Serve warm or at room temperature.
Slice the cheesecake and drizzle with caramel sauce, top with whipped cream and sprinkle with chopped pecans.