Time: 2 hours            Servings: 12

 

One of the tastiest and creamiest cheesecake you’ll ever taste is this pumpkin cheesecake. You do not need to overthink about the type of sauce that will go amazingly with the pumpkin it. We thought about everything for you. In this recipe, we are making the amazing caramel sauce the will go on top of the cheesecake. This recipe is easy to make and takes only few minutes to prepare.

 

The combination between the taste of ginger and caramel leaves an extraordinary taste in your mouth. In addition to this, there are no words to describe the crunchiness of the crust and the creaminess of the filling. This cheesecake is simply scrumptious. Enjoy making it and most importantly have fun eating it.

 

INGREDIENTS:

The crust :

• 7 and ½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
• ¼ cup granulated sugar
• 4 tablespoons of melted unsalted butter,

 

The filling :

• 1 15-ounce can pumpkin
• 1⅓ cups granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup of cold heavy cream,
• 1and ½ pounds cream cheese, (room temperature) (cut into chuncks)
• 5 large eggs, (room temperature)

INSTRUCTIONS:

1. Start by heating your oven to 325 degrees Fahrenheit.
2. Wrap from the bottom to the top the 9 or 10 inch springform pan with an 18 inch heavy-duty aluminum foil making sure that there are no seams on the sides.
3. Wrap another layer to avoid leaking
4. Spray with nonstick cooking spray.

 

 

The Crust:

• 1. In a food processor, mix the gingersnaps, sugar, and melted butter until finely ground.
  2. Put the crumbs in the prepared pan and press to make an even layer.
  3. Bake for 15 minutes. Set aside and let it cool.

 

The filling:

1. Boil some water to be used for the water bath.
2. Place a small heavy saucepan on a stove over medium heat
3. Add the pumpkin, cinnamon, sugar, ginger, cloves, salt and nutmeg in a small and heavy saucepan and stir.
4. Keep stirring the mixture and reduce the heat to medium-low while stirring for 5 minutes. You should obtain a thick and shiny texture. (with a bronzed color).
5. Pour the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
6. Add the cold heavy cream, the cream cheese while processing. Keep processing for 30 seconds until everything is incorporated.
7. Add the eggs and process for 5 seconds (do not over-mix!)
8. Pour the boiling water into the large roasting pan.
9. Pour the filling over the chilled crust.
10. Put the cake pan in the roasting pan.
11. Bake the cheesecake for 1 hour and 30 minutes or a maximum of 1 hour and 45 minutes until the cake is set.
12. Slowly remove the roasting pan from the oven.
13. Loose the cake from the edges using a sharp paring knife.
14. Let it cool until the water is warm and remove the cake pan from the roasting pan.
15. Remove the foil and let it cool at room temperature until it is warm (for about 3 hours).
16. Cover it with plastic wrap and let it chill in the fridge for at least 4 hours or leave it overnight.

 

The Caramel Sauce:

1. In a medium glass bowl, stir the sugar, corn syrup, water and lemon juice together.
2. Put it in the microwave for 4-8 minutes until the caramel is yellow. Don’t let it get too dark.
3. While the caramel is taking color in the microwave, heat the cream and add it to the caramel few tablespoons at a time while stirring. Mix in the butter.
4. Store it in the refrigerator once the caramel starts to cool.

 

When you want to serve:

• Remove the crust from the pan using a spatula.
• Leave it for 30 minutes to be at room temperature.
• Cut it into wedges.
• Heat the caramel sauce in the microwave. (You can add some cream if it’s too thick).
• Pour the caramel sauce on the top of the cheesecake.
• Serve with a dollop of sweetened whip cream on top if you like.
• Enjoy!

 

Notes:

• When a cheesecake is properly cook, it will jiggle when you move the pan.
• If the filling is liquidy in the center, it’s not done.
• For the caramel sauce, add more cream if the mixture is too thick.
• You can freeze your cheesecake for a maximum of 3 months. When you plan to eat it, thaw it in the fridge overnight.