Autumn is pumpkin season. Don’t ask me, just look at the insanity that is the PSL (Pumpkin Spice Latte for all you who don’t frequent Starbucks). This cheesecake is my contribution on the alter of all things Pumpkin. The original recipe called for a praline, but I figured I’d rather have a delicious runny caramel sauce.
Warning: this cheesecake is rich. Like holy crap, I-ate-a-small-slice-and-now-I-need-a-nap-rich. Which honestly, is what you kinda look for this time of year. Freaking delicious!
Pumpkin Caramel Pecan Cheesecake
- 2 cups gingersnap cookie crumbs (approx. 9oz)
- 1 tsp cinnamon
- 1/4 cup melted butter (1/2 stick)
- 32oz Cream Cheese (4 packages)
- 1.5 cups Sugar
- 3 Tbsp All Purpose Flour
- 1.5 tsp cinnamon
- 4 eggs
- 1 15-oz can pumpkin
- 3 Tbsp Bourbon
- 2 Tsp Vanillas Extract
- 1 cup Brown Sugar
- 1/2 Stick Butter (4 Tbsp)
- 1/2 Cup half-and-half or Cream
- 1 Tbsp Vanilla
- Pinch of Salt
- Handful of crushed pecans
Pre-heat oven to 350F.
Mix everything except pecans in a saucepan over medium-low to medium heat. Cook while whisking gently until mixture blends and is thickened. Turn off heat. Serve warm or refrigerate until cold. If sauce is then continue to cook until it thickens. Stir in Pecans.
Set in fridge to cool.
Stir cookie crumbs and cinnamon in bowl to blend. Add butter. Stir until moistened. Press onto bottom of Springform pan and part way up sides. Bake crust until set about 8 minutes. Cool.
Use electric mixer, beat cream cheese and sugar until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
Double wrap foil around springform pan, or put in a rolled down oven bag. Place in a roasting pan or baking sheet. fill pan with water until 1 inch up the sides of the pan. Water keeps the cheesecake from over baking. The purpose of the foil or oven bag is to keep the water from leaking through the springform pan and making a soggy crust. If you have a tight sealing spring form pan, you may be able to get away putting it directly in the water.
Bake cake in water bath until just set, roughly 1 hour and 45 minutes. Remove from water and cool. Run a sharp knife beween cake and pan sides. Chill until cold, then cover and chill overnight.
I topped the cheesecake with sauce for the photo op, but I’d advise holding off and topping each slice before serving.