This cheesecake is the combination of a few recipes.  One of the most important hints about making a good cheesecake is starting with the eggs and cream cheese at room temperature which enables them to blend together easily.  It is also important not to over-beat the eggs which causes the cheesecake to crack during the baking process.  I also used the food processor to combine the ingredients, rather than the mixer.  By cooking the pumpkin mixture with the sugar and spices  before combining it with the rest of the filling.  The caramel sauce and pecans are the perfect accent for this fall dessert.

yield: 12 slices

Ingredients:

for the crust:

  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup toasted pecans
  • 1 tablespoon brown sugar
  • 2 pinches table salt
  • 1/2 tsp. ground cinnamon
  • 3 Tbs. unsalted butter, melted

for the filling:

  • 1 15-ounce can pumpkin 
  • 1-1/3 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin spice (I love Penzey’s)
  • 1/2 teaspoon salt
  • 1 cup heavy cream, cold
  • 3 8-ounce packages) cream cheese, room temperature
  • 5 large eggs, room temperature
  • About 24 pecan halves, toasted

for the caramel sauce:

  • 1 cup sugar
  • 2 tablespoons corn syrup (I love Lyle’s)
  • 2 tablespoons water
  • 1/8 teaspoon lemon juice
  • 1/2 cup heavy cream, plus more if necessary
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1 tablespoon unsalted butter

Instructions:

for the crust:

Preheat the oven to 325 F degrees. Wrap a 9-inch, springform pan twice with aluminum foil, pulling the foil all the way up the sides (to protect cheesecake from water seeping in).  Spray the bottom and sides of the pan with nonstick cooking spray. Pulse the crumbs, sugar and salt in a food processor fitted with the metal blade. Add the melted butter and pulse a few more times to combine. Press the crumb mixture into the bottom of the prepared pan into an even layer. Bake until fragrant and set, about 10-12 minutes. Cool on a wire rack while you prepare the filling.

for the filling:

Bring about 4 quarts of water to a simmer (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, salt. Over medium heat, bring the pumpkin mixture to a simmer, stirring frequently so sugar melts and the mixture deepens in color and develops a shiny luster.  Scrape the mixture into a large food processor fitted with the metal blade and process until smooth.  Add the cold cream and cream cheese, (each block cut into about 6 chunks).  Pulse the processor to incorporate chunks until mixture is smooth, scraping down sides as necessary. Add eggs, one at at time and pulse to combine being attentive not to overmix.

Set the cake pan in a large roasting pan. Pour the filling into spring form pan with the prepared crust, and then fill roasting pan with boiling water, about halfway up sides of the springform pan. Bake until the cheese cake is just set, about 60-75 minutes. It should not jiggle in the center when it’s done. Remove cheesecake in water bath from oven and set on a wire rack. Allow to cool for about 30 minutes and then carefully remove cheesecake from roasting pan and foil from around  spring form pan. Allow cheesecake to cool completely uncovered at room temperature (several hours). With a knife, gently separate cheesecake from sides of springform pan. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.

for the caramel sauce:

Stir the sugar, corn syrup, water and lemon juice together in a small saucepan and heat on low until sugar is melted.  Increase heat and allow mixture to boil (about 4 minutes depending on heat) until color is a deep amber color, being careful not to let it burn. This happens quickly, so watch as sugar caramelized. Remove caramel from heat, add cream, vanilla and stir.  Mixture will bubble up, continue to stir until cream is absorbed.  Add vanilla, cinnamon and butter and stir to incorporate. Once the caramel cools, you can store it in your fridge covered, and reheat when ready to use

Decorate cheesecake with pecan halves and drizzle caramel on top.  TO serve, cut slices of cheesecake, with extra caramel on the side.  Enjoy!