PUMPKIN CHEESECAKE

Servings: 8+

I found this sinful pumpkin cheesecake on the Pioneer Woman’s ever so popular food blog! I’d never ever baked a cheesecake or pumpkin pie in my life so I was VERY happy with the end product! The recipe is a bit time consuming but very ez to make and believe me when I say this delicious slice of heaven is so worth it! 

Ingredients:

CRUST

12 oz of gingersnaps [store bought is fine]

1/2 cup chopped pecans

6 tbsp melted butter

2 tbsp brown sugar

1 tsp salt

FILING

4  (8 0z. packages) of cream cheese

1-½ cup sugar

1 [15oz] can pumpkin puree

1 tsp ground cinnamon

1 tsp allspice

½ tsp nutmeg

4 eggs

2 tbs heavy cream

1  (12 oz.) jar caramel topping

GARNISH

extra chopped pecans

Directions:

1.  Make CRUST:

• In a food processor (or large ziploc bag) crush gingersnps.
• Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
• Press into bottom and sides of a 10-inch springform pan.
• Chill for 20-30 minutes.

2. Make FILING:

• In a mixing bowl, beat cream cheese and sugar until light and fluffy.
• Add pumpkin and spices and mix again.
• Add eggs one at a time, mixing between each addition.
• Add cream and mix until just combined.

3.  Put this baby together:

• Remove crust from fridge.
• Pour 1/2 jar of caramel topping on crust. [this step can be omitted, but why would you?!]
• Sprinkle caramel with chopped pecans.
• Gently pour cheesecake filling into pan, even out the top with a flat spatula.

4.  BAKE it!

• Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
• Cool on counter for 30 minutes, after 30 minutes, pour the rest of the caramel topping over the top.
• Smooth with a flat spatula until evenly smooth.
• Cover and chill cheesecake for another four hours or overnight.

5. EAT it!

• When ready to serve, remove rim from pan and slice.
• Sprinkle each slice with extra chopped pecans.
• ENJOY!!!!