Say Cheesecake: Pumpkin Cheesecake with Caramel Swirl and Gingersnap Crust Recipe

Leftover pumpkin pie? Not a chance. But if you stockpiled pumpkin puree like it was going out of style this Thanksgiving season (you're not alone!), then it is time to use some of your stash to make a Pumpkin Cheesecake with Caramel Swirl. CakeSpy buddy Nick recently served Mr. Spy and I this cake and let me say, our socks were knocked not only off but clear out of the park. Adapted from a 1993 Bon Appetit recipe, this cheesecake is like a meeting of Thanksgiving and Christmas flavors, including pumpkin in the filling and spicy gingersnaps in the crust--throw in about two pounds of cream cheese, and nirvana ensues. Nick's summation? "the crust is made of gingersnaps and pecans and butter, the cheesecake is made fairly traditional with about a cup and half of pumpkin bits and I used cinnamon and 'pumpkin pie spice', the frosting top is part of the cheese cake mix in it's early stage when it's just cream cheese and sugar, and to finish it off I used a spiced rum caramel drizzle on top." (Note: the recipe below just includes the regular caramel swirl)

Pumpkin Cheesecake with Caramel Swirl
- 10 servings -

Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling:
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 TBS whipping cream
1 tsp ground cinnamon
1 tsp ground allspice

4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

1. For Crust: Preheat oven to 350ºF. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture on to bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
   
2. For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. 
   
3. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
   
4. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
   
5. Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve. Nick's Note: I did not do the sour cream border, found it to be excessive and kind of weird to the whole thing.
   

Comments

[April]

Very coincidental, but I just posted a picture of this same recipe, I made it a couple of weeks ago for a birthday.http://www.bauerconfidential.com/2009/12/02/wordless-wednesday-something-different/

[Cupcake Activist]

I made a similar cheesecake last Thanksgiving using the recipe from Pioneer Woman. It was delicious! Now this makes me what to bake it again!

[Baker's Cakes]

I am so guilty of stockpiling pumpkin puree!!! It was so hard to find in September that I totally over compensated in November (I'm sorry Chapel Hill Trader Joe's Patrons)!!!

[Pumpkin]

Oh Cakespy! I swear I tweet and blog about your articles more than any other blog. Thank you for your many great pumpkin and fall recipes!

[Deanna]

Wow! I kinda thought I was through with pumpkin for the year (by through, I mean, ENOUGH!!!) but these photos have changed my anti-pumpkin tune. Wowzers! Maybe for Christmas...

[Cakespy]

April: no way!! That is a very sweet coincidence!! Oddly it makes me want to EAT it again. :-)Cupcake Activist: I think I remember that!! So good, right?Baker's Cakes: Ha! Knew I wasn't the only one. :-)Pumpkin: You're welcome--and THANK YOU! Deanna: Nope. Pumpkin isn't done for the year, not by a long shot!

[Christine]

You have GOT to be kidding me. Gingersnap crust! Hello. Okay, okay, I give up. I'm off to the grocery store, stocking up to make a little midweek treat.

[Nickolas]

I might even recommend using a couple of those little packages of fancy ginger cookies from TJ's or where ever, to add to a more robust ginger flavor. I think they are Swedish, I believe I've seen them at Ikea as well.

[Nickolas]

April - Your caramel swirls are awesome, nicely done.

[apparentlyjessy]

I saw this picture on Flickr and literally drooled. ALL over my iphone! Now I have the recipe and I am overjoyed! If ONLY I could get my hands on tinned pumpkin, it's impossible to get in Australia. Boo!

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