Caramel Pumpkin Pecan Gingersnap Cheesecake

By kdet

Ingredients

• FOR CRUST
• 12 ounces, weight Storebought Gingersnaps
• 1/2 cups Chopped Pecans
• 6 Tablespoons Butter, Melted
• 2 Tablespoons Brown Sugar
• 1 dash Salt
• Filling
• 2 packages (8 0z. Packages) Cream Cheese
• 1-1/4 cup Sugar
• 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Nutmeg
• 2 whole Eggs
• 1 Tablespoons Heavy Cream
• 1 jar (about 12 Oz.) Caramel Topping
• Extra Chopped Pecans
• Extra Crushed Gingersnaps

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

For 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.

For filling:
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 for 20 seconds between each addition. Add cream and mix until just combined.

Remove crust from fridge.. Sprinkle with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.

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.

When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.