One of the Best Desserts Ever! Caramel Pumpkin Cheesecake

Do you want to amaze your family and friends during your holiday celebrations, especially Thanksgiving, with a one of the best desserts ever? Of course you do! So, here's a recipe for just such a terrific treat. It is not only incredibly delicious, but also makes a fabulous presentation. Seriously, it looks fantastic when placed on the dinner table. Prepare for oohs and ahs.

One of the Best Desserts Ever! Celebrate Thanksgiving with Caramel Pumpkin CheesecakeCredit: © T. O'Brien

How to Make It

Get What You Need

For the Crust:

12 ounces of gingersnaps, which is 3/4 of  1 box of Nabisco Ginger Snaps Cookies, the one I used.*

1/2 c chopped pecans

6 T melted butter

2 T brown sugar

Dash of salt

For the Filling:

4 (8 oz each) packages cream cheese

1 1/2 c sugar

1 15 oz can of pumpkin puree (not pumpkin pie filling)

1 t ground cinnamon

1 t allspice

1/2 t nutmeg

4 eggs

2 T heavy cream

1 12 oz jar caramel sauce***

Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, WhiteCredit: AmazonLet's Get Busy

Crush the gingersnaps in a food processor. You should have approximately 3 cups of crushed cookies. Add the chopped pecans, melted butter, brown sugar, and salt, and pulse until thoroughly combined.

Press into the bottom and sides of a 10-inch springform pan using a glass. Chill in the refrigerator for 20-30 minutes. 

Baker's Secret 1107163 Signature Springform Pan, 10-InchCredit: Amazon

In a mixing bowl, beat cream cheese and sugar until light and fluffy. (An electric mixer is best for this task.) Add pumpkin puree and spices, and mix again. Add eggs one at a time, mixing for 20-30 seconds between each one. Add cream and mix until just combined. 

Remove crust from fridge. Pour 1/2 jar of caramel topping on top of the crust. Sprinkle caramel with chopped pecans, so that the bottom of the crust has a layer of yummy caramel and pecans.

Pour cheesecake filling into pan on top of the caramel and pecans that you just added. Even out top with a spatula. 

Bake at 350º for 1 hour and 15 minutes, or until no longer soupy. Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel sauce on top. Smooth with a spatula. Cover and chill cheesecake for at least 4 hours, preferably overnight.

Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps and extra chopped pecans. 

Accept the well-deserved compliments of your guests!


t=teaspoon, T=Tablespoon

*Gingersnaps are very low in fat, and as a result, the crust will be very firm. If you like a softer crust, consider using a mixture of one half gingersnaps and one half softer cookies. Keebler Pecan Sandies are a great choice if you choose to go that route.

**If you don't have a food processor, a heavy-duty blender, one with a "grind setting" will also work.

***I used Smucker's Caramel Flavored Spoonable Ice Cream Topping. They also have a sugar-free version if you are trying to reduce calories, although I don't recommend that. I say it's Thanksgiving. Live a little!

Serving suggestion-Between cutting slices of this cake, wipe your knife blade with a clean damp cloth to prevent the cake from building up on the knife and spoiling your nice clean cuts.

 In Conclusion

Pumpkin desserts are very popular for Thanksgiving, of course, and this is one of the best desserts in that category.  It looks and tastes like it came from a premium bakery, but is actually a pretty easy dessert to make. If you've never made a homemade cheesecake, why not use the holidays as an excuse to try it out? You will glad you did.