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Whole pumpkin cheesecake with drizzled gingerbread caramel sauce
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Pumpkin cheesecake with gingerbread caramel sauce

A tried and true easy and delicious pumpkin cheesecake recipe topping with the most luxurious and decadent gingerbread caramel sauce!
Course Dessert
Cuisine American
Keyword cheesecake recipe, gingerbread caramel sauce, pumpkin cheesecake, thanksgiving dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 10
Calories 874kcal
Author Katie Beck

Equipment

  • Stand mixer

Ingredients

For the Crust

  • 1 ¾ cups graham cracker crumbs
  • 3 tablespoon light brown sugar
  • 3 tablespoon butter melted if you use salted, omit the salt in the crust ingredients
  • ½ teaspoon cinnamon
  • teaspoon salt

For the Filling

  • 24 oz cream cheese 3 packages
  • 15 oz pumpkin puree 1 can
  • 3 eggs
  • ¼ cup sour cream
  • 1 ½ cups sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • teaspoon cloves
  • 2 tablespoon flour
  • 1 teaspoon vanilla extract

Gingerbread caramel sauce (adapted from Wild Thistle Kitchen)

  • ½ cup water
  • 1 ½ cups sugar
  • ¾ cup molasses
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 6 oz butter cut into small pieces
  • 2 cups heavy cream

Instructions

  • Preheat oven to 350.

For the crust

  • Combine all the ingredients and mix with a fork. Press into an 8 or 9 inch cheescake pan and set aside.

To make the filling

  • With a stand mixer or handheld mixer, beat the cream cheese until light and fluffy. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.
  • Pour filling into prepared crust and bake for about an hor until set in the center, it will be slightly jiggly and puffed all over.
  • Cool on a rack about an hour and then cover and refridgerate for five hours or up to two days.

To make the gingerbread caramel sauce

  • Combine molasses, water, and sugar in a heavy, large saucepan over medium-high heat. Stir until just until the sugar dissolves - then stop stirring.
  • Bring to a boil and cook until you reach 250 F on a candy thermometer.
  • Remove from heat and whisk in cream, butter, salt, and spices. Continue whisking until the butter is melted and incorporated.
  • Return to heat and allow to boil for another 2-3 minutes.
  • Store in glass mason jars in the fridge. Gently warm before serving.

Notes

I like to top with fresh whipped cream and then the gingerbread caramel sauce, but you can skip the whipped cream and just pour on the sauce!

Nutrition

Calories: 874kcal | Carbohydrates: 105g | Fat: 49g