Pumpkin Gingersnap Cheesecake with Caramel Drizzle

My post yesterday mentioned that I had two new desserts over Thanksgiving that I am now obsessed with. I already shared the amazing Caramel Apple Cheesecake Bars, you should make them immediately, but only if you love caramel and apples and cheesecake and brown sugar streusel. So basically, everyone.

Truth be told, I did not even make this delicious dessert. But my mama (who taught me everything I know) did make this and I basically licked the plate clean. And took a piece home. And then licked that plate clean. Such amazing texture with a subtle pumpkin flavor, but the gingersnap crust is almost (almost) the star of the show. Holy molasses flavor. And then how do you just push it all over the edge...drizzle some caramel over the top of all of it. OMG. 

The whirlwind of Thanksgiving is over, but I don't want to give pumpkin up quite yet. So I'm gonna put my Christmas tree up and eat my pumpkin cheesecake, dammit. Try this one out if you are still craving those Fall flavors or save it  for next year because it's one you need to have in your arsenal. 

Are you guys a gingersnap fan? And anyone have any other ideas of what I can drizzle this caramel over? 

Follow me @lolosdesserts on Instagram and Facebook, plus tag #lolosdesserts in any baking you do, I love to see what you are creating!

Ingredients

12 ounces gingersnaps (store bought works great)

1/2 cup pecans, finely chopped

6 tablespoons salted butter, melted

2 tablespoons packed brown sugar

pinch of kosher salt

3 (8 ounce) packages cream cheese, room temp

1 (15-ounce) can pumpkin puree

3 large eggs, room temperature

1/4 cup sour cream

1 1/2 cups granulated sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/2 teaspoon ground nutmeg

Directions

1. Preheat the oven to 350 degrees. Crust: In a blender or food processor, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

2. Filling: beat the cream cheese in a mixer until soft, about 2 minutes, scraping the sides as needed. Add the pumpkin and mix again for a minute until combined. Add the eggs 1 at a time, mixing until combined after each addition. Then add the sour cream and mix again. With the mixer on low, add the sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to get rid of any lumps and bumps.

3. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is slightly jiggly, about 50 minutes. Turn off the oven, open the door just a bit and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight. I know, super high maintenance but SO worth it.

4. Use a store bought caramel sauce (the cheesecake was enough work) or if you like being an over acheiver, then make my famous-to-me caramel sauce.

5. Slice the cheesecake and drizzle the caramel over each slice. Add pecans or whipped cream if you are feeling fancy.