Caramel Pumpkin Cheesecake

This is a great one if you’re someone who loves pumpkin cheesecake and wants to enjoy a tasty gingersnap sort of crust.

This is great for fall dishes, or really any time, as it’s a hit for a lot of people.

Some people like to use this recipe during thanksgiving, Halloween, or other times, but it’s a great spicy and firm type of crust, and a creamy pumpkin texture.

It’s got a variety of spices within this, including cinnamon, nutmeg, cloves, and even some pumpkin.  It’s like having a taste of fall with you, wherever you go.

You can use pumpkin that’s fresh, or some canned pumpkin if you’re short on time.

To really add to the fall tastes, you can drizzle some caramel sauce over the top of this to make this really shine, and taste absolutely amazing too!

Ingredients:

FOR THE CRUST:

1/4 cup brown sugar

1/2 cup butter, room temperature (1 stick)

2 cup gingersnap crumbs

FOR THE FILLING:

1 Tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1 1/4 cup sugar

1/4 teaspoon ground cloves

1/3 cup sour cream

2 Tablespoon white flour

1 medium size sugar pumpkin (sub 1 cups pumpkin puree)

24 ounce softened cream cheese

1/4 cup caramel sauce (salted, if not disponible you can add 3/4 teaspoon salt) plus more  for drizzling

3 eggs, plus 1 yolk

1/4 teaspoon ground nutmeg

Directions:

For the crust, combine every single ingredient, and then, press the ingredients into a spring for pan that’s about 9 inches.

For the filling, you want to use sugar pumpkin if you’re using raw pumpkin. For canned, you don’t need to do this.

For the raw pumpkin, cut this in half and then a side down, and the, let this sit in there until it’s fork tender. Take the seeds out, take the flesh out, and then puree all of this until you’ve got two cups for the filling ingredients.

Beat your cream cheese so it smoothest, and then, the egg along with the yolk until everything’s properly incorporated.

Add in the puree, the sour cream, sugar, spices, flour, the vanilla, and then the caramel sauce to this.

Put it inside the pie crust, and then, bake this for an hour at 350 until the center part of this is set.

Let this sit and chill for at least three hours.

You can then combine two tablespoons of the sugar, hot water, and the quarter of the chopped nuts to this, letting it dissolve out the sugar.

Put the pecans in there, boil, and then simmer this. make them golden and coated together.

Let them dry on a perp towel. They will be a little sticky. But then once that’s done, take out the cake, top it with some candied pecans, and some caramel sauce. Serve it right away!