Ingredients:
- 12 oz gingersnaps
- ½ c toasted pecans, chopped
- 6 Tbsp butter
- 2 Tbsp brown sugar
- pinch salt
- 4 (8oz) cream cheese, softened (you can use 1/3 less fat, but NEVER use fat free)
- 1½ c sugar
- 1 (15oz) can pumpkin puree (don’t get pumpkin pie filling)
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- ½ tsp nutmeg
- 4 eggs
- 2 Tbsp milk, half-and-half, or cream
- caramel sauce, extra gingersnaps, and pecans for topping
- ⅔ c sugar
- 4 Tbsp butter, cut into pieces
- ½ c milk or half-and-half
- pinch salt
Directions:
- Make crust by crushing gingersnaps and pecans in a food processor. If
you don’t have a food processor, you can place the gingersnaps and
pecans in a large zip-top bag and crush with a rolling pin. Stir in
brown sugar and salt. Stir in melted butter and stir to coat all the
crumbs. Press into a 10″ springform pan. I find this works best using a
flat-bottomed cup or measuring cup working from the center toward the
edges, pressing the crumbs up onto the sides of the springform.
Refrigerate 30 minutes.
- Preheat the oven to 350. Cream the cream cheese and sugar until light
and fluffy. Stir in the pumpkin and spices, combining well. Add the
eggs, one at a time, fully incorporating each egg before adding the
next. Stir in the cream until just combined.
- Remove the crust from the refrigerator and pour in the filling.
Smooth the top with a spatula (an angled frosting spatula works best,
but any will do). Place cheesecake in the middle of the oven and bake at
350 for about 1 hour 15 minutes or until no longer soupy. It will
likely still be somewhat jiggly (not liquid) in the middle, but will set
as it cools.
- Cool 30 minutes out of the oven, then refrigerate, covered for at
least 4 hours till completely chilled, or overnight. Before serving, top
with caramel sauce, gingersnaps, and pecans.
- To make caramel sauce, place sugar in a clean saucepan over medium heat. Without stirring or with Very minimal stirring, allow sugar to melt and bubble until it turns a medium amber color. Remove from heat and add butter, half-and-half, and salt. Stir with a spatula or wooden spoon until caramel melts into the butter and half-and-half. (If your caramel has balled up, you can place the pan over very low heat while you stir to help it melt into the sauce). Enjoy!
Original Recipe: honeyandbutter
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