Pioneer Woman Caramel Pumpkin Gingersnap Cheesecake So There

Pioneer Woman caramel pumpkin gingersnap cheesecake so there turns pumpkin puree, cream cheese and a pecan gingersnap crust into a creamy caramel-swirled dessert in 1 hour 55 minutes. Save this easy pumpkin cheesecake for Thanksgiving, Christmas or fall potlucks, because it's make-ahead friendly.

Cool the cheesecake on the counter for 30 minutes before you pour on the rest of the caramel, because a warm top melts it into a runny mess. Skip that rest and the caramel slides off the edges instead of setting into a smooth glossy layer.

Pressing the gingersnap and pecan crust up the sides of the springform pan gives every slice a spicy, crunchy edge that a plain graham crust can't match. Pouring half the caramel under the filling also creates a gooey ribbon at the bottom, so each bite gets a little surprise.

Pioneer Woman Caramel Pumpkin Gingersnap Cheesecake So There

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

40

minutes

Cooking time

1

hour 

15

minutes

Calories

520

kcal

A spiced gingersnap and pecan crust holds a dense, silky pumpkin filling with caramel hidden underneath and glazed on top. Chilling it for four hours or overnight lets everything set into clean, creamy slices.

Ingredients

• For the Crust:
  

• 12 oz. storebought gingersnaps
  

• 1/2 c. chopped pecans
  

• 6 tbsp. butter, melted
  

• 2 tbsp. brown sugar
  

• 1 dash salt
  

• For the Filling:
  

• 4 packages (8 0z. packages) cream cheese
  

• 1 1/2 c. sugar
  

• 1 can 15-ounce pumpkin puree (NOT pumpkin pie filling)
  

• 1 tsp. ground cinnamon
  

• 1 tsp. allspice
  

• 1/2 tsp. nutmeg
  

• 4 whole eggs
  

• 2 tbsp. heavy cream
  

• 1 jar (about 12 oz.) caramel topping
  

• Extra chopped pecans
  

• Extra crushed gingersnaps
  

Directions

• Make the crust: Crush 12 oz. storebought gingersnaps in a food processor or large Ziploc bag, then add 1/2 c. chopped pecans, 6 tbsp. melted butter, 2 tbsp. brown sugar and 1 dash salt. Pulse until thoroughly combined, then press it into the bottom and sides of a 10-inch springform pan. Chill it for 20 to 30 minutes.
• Beat the filling: Beat 4 packages (8 oz. each) cream cheese and 1 1/2 c. sugar in a mixing bowl until light and fluffy. Then add the 15-ounce can of pumpkin puree, 1 tsp. ground cinnamon, 1 tsp. allspice and 1/2 tsp. nutmeg and mix again.
• Add eggs and cream: Add the 4 whole eggs one at a time, mixing for 20 seconds between each addition. Once they are in, add 2 tbsp. heavy cream and mix until just combined.
• Layer the crust: Take the crust out of the fridge and pour 1/2 jar of caramel topping over the bottom. Then sprinkle the caramel with extra chopped pecans, which you can skip along with the caramel if you worry about a hardened crust.
• Fill the pan: Gently pour the cheesecake filling into the pan so the caramel layer stays in place. Then even out the top with a flat spatula.
• Bake the cheesecake: Bake at 350 degrees for 1 hour 15 minutes, or until it is no longer soupy. The center should still be somewhat jiggly, since it keeps setting as it cools.
• Cool and glaze: Cool the cheesecake on the counter for 30 minutes, then pour the rest of the caramel topping over the top. Smooth it with a flat spatula until evenly smooth.
• Chill and serve: Cover and chill the cheesecake for another four hours or overnight. When you are ready to serve, remove the rim from the pan, slice, and sprinkle each slice with extra crushed gingersnaps.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Cuisinart 14-cup food processor, KitchenAid 5-speed hand mixer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, the recipe calls for plain pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, so it would throw off the balance and the texture of the cheesecake.

Can I make this cheesecake ahead of time?

Yes, and it actually needs to be made ahead because it chills for at least four hours or overnight. Making it the day before also means one less thing to do when guests arrive.

How do I know when the cheesecake is done baking?

It should no longer look soupy, but the center should still be somewhat jiggly. It keeps setting as it cools and chills, so pulling it at that point keeps it creamy instead of dry.

Can I skip the caramel in the crust?

Yes. Some bakers find the caramel hardens the crust, depending on the brand, so leaving out the bottom layer is fine. You can still glaze the top once the cheesecake has cooled for 30 minutes.

What's the most common mistake with this cheesecake?

Pouring the top caramel on while the cheesecake is still warm is the easy one to make. It melts and runs off, so wait the full 30 minutes and then smooth it with a flat spatula.