Q1: Why did my cheesecake crack?

The two most common culprits are overmixing the eggs (which incorporates too much air) and cooling the cheesecake too quickly. Be sure to mix your eggs in on a low speed, and to follow the recipe's instructions for letting the cheesecake cool down slowly in the turned-off oven.

Q2: Can I make this with a classic graham cracker crust instead?

Yes, absolutely! A simple graham cracker or even a chocolate cookie crumb crust would also be delicious with this pumpkin filling.

Q3: Can I make this in a 9-inch springform pan instead of a 10-inch?

You can, but a 9-inch pan is smaller and deeper. You will likely need to increase the baking time by about 10-15 minutes to ensure the center is properly set.

Q4: My caramel sauce is too thick/thin. How do I fix it?

A caramel sauce is wonderfully forgiving! If it is too thick after it has cooled, you can simply reheat it gently on the stovetop and whisk in an extra splash of heavy cream until it reaches your desired consistency. If it is too thin, you can simply simmer it for a few more minutes until it has reduced and thickened.

Q5: Can I make this without a stand mixer?

Yes! A good electric hand mixer will work perfectly well for this recipe. Just be sure your cream cheese is very soft to ensure a smooth, lump-free filling.

Pumpkin Gingersnap Cheesecake (with Salted Caramel Sauce!)

A decadent and festive recipe for a Pumpkin Gingersnap Cheesecake with a homemade Salted Caramel Sauce, a perfect dessert for a holiday like Thanksgiving. The cheesecake features a crunchy, spiced crust made from crushed gingersnap cookies and pecans. The filling is a rich and creamy, classic pumpkin cheesecake made with cream cheese, pumpkin puree, and warm spices. After baking and a long chill, the cheesecake is served with a drizzle of from-scratch salted caramel sauce, a dollop of whipped cream, and more chopped pecans.

Author: Grace

Ingredients

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

Instructions

Make the Crust: In a food processor, grind the gingersnaps until fine. In a bowl, stir the crumbs with the chopped pecans, melted butter, brown sugar, and salt. Press this 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. Add the eggs one at a time, then add the sour cream.
With the mixer on low, add the granulated sugar, cinnamon, vanilla, and nutmeg. Mix until everything is smooth.
Bake the Cheesecake: Pour the filling into the chilled crust and smooth the top. Place the pan on a baking sheet and bake for about 50 minutes, until the filling is no longer soupy but still slightly jiggly in the center.
Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 15 more minutes.
Remove the cheesecake from the oven and let it cool for 30 minutes at room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight, until completely chilled.
Make the Salted Caramel Sauce: While the cheesecake chills, combine the brown sugar, heavy cream, butter, vanilla, and salt in a medium saucepan over medium-low heat. Cook for 5 to 7 minutes, whisking gently, until the sauce has thickened. Let it cool.
To serve, slice the chilled cheesecake and top with the salted caramel sauce, a dollop of whipped cream, and a sprinkle of chopped pecans.

Notes

This is a showstopper dessert, perfect for Thanksgiving or Christmas.
The long chilling time of at least 4 hours is a crucial step that allows the cheesecake to set properly, ensuring clean slices when serving.
Letting the cheesecake cool down slowly in the turned-off oven is a key technique to help prevent it from cracking.
Using room-temperature cream cheese and eggs is important for creating a smooth, lump-free cheesecake batter.

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