November 1, 2009 at 8:29 pm


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!




12 oz of gingersnaps [store bought is fine]

1/2 cup chopped pecans

6 tbsp melted butter

2 tbsp brown sugar

1 tsp salt



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



extra chopped pecans


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!!!!


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