Q1: How far in advance can I make a cheesecake for Thanksgiving?

Cheesecake is the perfect make-ahead dessert! Its flavor and texture actually improve after a long, uninterrupted chill. You can bake the entire cheesecake completely up to 3 days ahead of time . Keep it covered in the refrigerator and wait to add the toppings until just before you are ready to serve it. The caramel sauce can be made up to a week in advance.

Q2: How do I get my caramel sauce to be smooth again after it has been in the refrigerator?

A real butter and cream caramel sauce will become very thick and firm when it is chilled. To bring it back to a perfect, pourable consistency, simply place it in a microwave-safe bowl and heat it in short, 15- to 20-second intervals, stirring in between, until it is warmed and smooth. You can also reheat it gently in a small saucepan over low heat.

Q3: Do my ingredients really all need to be at room temperature?

Yes, this is non-negotiable for a smooth, lump-free cheesecake! If your cream cheese is cold, it will not blend smoothly and you will have small, unpleasant lumps in your final cheesecake. Cold eggs or sour cream can also cause the cream cheese to seize up. To quickly bring your ingredients to room temperature, you can place the wrapped cream cheese and the eggs in a bowl of warm (not hot) tap water for about 10-15 minutes.

Q4: My cheesecake cracked! Can I still save it?

Yes! A crack is purely a cosmetic issue, and your cheesecake will still be absolutely delicious. And the best part about this specific recipe is that you have a beautiful, built-in solution: just cover the top of the cheesecake with the salted caramel sauce, a generous layer of whipped cream, and the chopped pecans , and no one will ever know there was a crack underneath!

Q5: What kind of pumpkin purée should I use?

It is very important that you use 100% pure pumpkin purée , not pumpkin pie filling. Pumpkin pie filling is a pre-made product that already contains sugar and spices, which will throw off the balance of this recipe and make your cheesecake overly sweet and improperly spiced.

The Ultimate Make-Ahead Pumpkin Cheesecake

The Ultimate Make-Ahead Pumpkin Cheesecake with Salted Caramel

A rich and decadent dessert, this recipe features a classic baked pumpkin cheesecake with a unique, spicy gingersnap and pecan crust. The creamy pumpkin filling is made with cream cheese, sour cream, and warm spices like cinnamon and nutmeg. The cheesecake is served with a homemade salted caramel sauce, a dollop of whipped cream, and a sprinkle of chopped pecans for a perfect fall-inspired treat.

Author: Grace
Prep Time: 55 minutes (includes crust chilling time)
Cook Time: 57 minutes
Total Time: 6 hours 42 minutes (includes cooling and chilling times)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
For the Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
For Serving:
Whipped cream
Chopped pecans

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Instructions

Make the Crust: In a food processor, grind the gingersnaps until fine. Pour into a bowl and stir in the chopped pecans, melted butter, brown sugar, and salt.
Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Refrigerate for 30 minutes.
Make the Filling: Preheat the oven to 350°F.
In a stand mixer, beat the softened cream cheese until soft. Mix in the pumpkin puree, scraping the sides of the bowl.
Add the eggs one at a time, mixing after each addition. Add the sour cream and mix.
With the mixer on low, add the granulated sugar, cinnamon, vanilla, and nutmeg. Scrape the bowl and mix until smooth.
Pour the filling into the chilled crust and smooth the top. Place the springform pan on a baking sheet.
Bake and Cool: Bake for about 50 minutes, until the filling is set but still slightly jiggly in the center.
Turn off the oven, open the door slightly, and let the cheesecake sit in the cooling oven for 15 more minutes.
Remove from the oven, let it cool for 30 minutes at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Make the Salted Caramel Sauce: In a medium saucepan over medium-low heat, combine the brown sugar, heavy cream, butter, vanilla, and salt. Cook, whisking gently, for 5 to 7 minutes until thickened. Let cool.
To serve, slice the chilled cheesecake and top with the salted caramel sauce, whipped cream, and chopped pecans.

Notes

The unique cooling process—letting the cheesecake sit in the turned-off, slightly open oven—helps to prevent cracks from forming on the surface.
Using room temperature ingredients (cream cheese, eggs, sour cream) is a key step for a smooth, lump-free cheesecake filling.
The cheesecake requires a long chilling time of at least 4 hours to fully set, making it an excellent make-ahead dessert.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 700-850
Sugar: 60-75 g
Sodium: 500-650 mg
Fat: 50-60 g
Saturated Fat: 30-38 g
Trans Fat: 0 g
Carbohydrates: 65-75 g
Fiber: 2-4 g
Protein: 8-11 g
Cholesterol: 150-180 mg

Find it online: https://www.eatswithsoul.com/ahead-pumpkin-cheesecake/