Pecan Pumpkin Caramel Cheesecake

With A Gingersnap Pecan Crust
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes 
Cooling Time: 8-10 hours

3 8oz. cream cheese package, room temperature
1/2 cup light brown sugar
1/2 cup sugar
2 large eggs
2 egg yolks
1 cup canned pumpkin
2 tsp vanilla extract
1/4 cup sour cream
1 1/2 tsp pumpkin spice mix

1 1/2 cups gingersnap cookie crumbs
3/4 cup pecans, finely chopped
6 tbsp butter, melted + greasing
1/4 cup sugar

Cooking Tools
Large mixing bowl
Medium mixing bowl
Medium saucepan
Spring form pan
Large roasting pan
Hand mixer

Caramel Pecan Sauce


2 cups sugar
1 cup pecans, chopped
1/2 cup water
1 cup cream
1 tsp butter


In a medium saucepan, add sugar and add water around the perimeter of the sugar and cook on medium high heat.  Once the sugar turns a golden color, reduce heat. Cook until it turns a copper color and the add cream.  The cream will bubble up, take off heat and mix with a wooden smooth until creamy.  Add in chopped pecans, butter and mix.  Cool to room temperature, before pouring over cheesecake.

Preheat oven to 350 Degrees F. Grease springform pan and line outer pan with 2 layers of foil.  In a medium mixing bowl, mix in the ingredients for the crust until moist.  Pressed crust mixture into the bottom and seam of the spring form pan.  Bake in the oven for 10 minutes then remove to cool.
To prepare the cheesecake, add all the ingredients and use a hand held mixer, whip until smooth.  pour filling into the baked crust and place foil wrapped spring form pan into the roasting pan and pour enough water to come up 2 inches of the side of the spring form pan.  Bake in oven for 1 hour, cool to room temperature, refrigerate lightly covered cheesecake and chill for 8-10 hours.  Once ready to serve, prepare Caramel Pecan Sauce (recipe below) and pour on top of cheesecake.
Serves 8

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