PUMPKIN CHEESECAKE WITH SALTED CARAMEL AND GINGERSNAP CRUST

PUMPKIN CHEESECAKE WITH SALTED CARAMEL AND GINGERSNAP CRUST image

Number Of Ingredients 27

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Ingredients

Ingredients:
For Crust:
3 cups gingersnap cookie crumbs (approximately 15 ounces)
1 1/2 teaspoons ground cinnamon
6 tablespoons unsalted butter, melted
For Cheesecake Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 15-ounce can solid pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla extract
Optional: 2 tablespoons bourbon
For Sour Cream Topping:
1 1/2 cups sour cream
1 1/2 tablespoons granulated sugar
1 Â½ teaspoons vanilla extract
For Salted Caramel:
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1/2 teaspoon of sea salt (or more to taste)

Steps:

(or water will get inside and cause the crust to be soggy). Bake cheesecake in water bath until just set, approximately 1 hour 45 minutes. Whisk together the sour cream, sugar and vanilla in a bowl. Spread the sour cream mixture on top of the cheesecake and bake for an additional 5 minutes. Remove cheesecake from water and set aside to cool, approximately two hours. Remove foil. Run a sharp knife between cake and side of the pan. Chill the cheesecake until cold, then cover and chill overnight. Release pan sides and transfer cheesecake to platter. (At least an hour before serving the cheesecake) Make the Salted Caramel: In a medium saucepan, combine the sugar, water and corn syrup. Bring to a boil and cook over medium-high heat until a golden brown caramel forms, approximately 6-8 minutes. If you notice the syrup edges turning browner than the center, tilt the saucepan and gently swirl the caramel around. Keep close watch because the caramel can burn quickly. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. When the caramel has cooled, taste. Whisk in more salt if desired (1/4 teaspoon at a time). The caramel can be made up to two weeks in advance and stored, covered, in the refrigerator. Bring to room temperature before using. Assemble and Serve Cheesecake: Generously drizzle salted caramel on top of cheesecake. Cut the cheesecake into wedges. When serving, drizzle more caramel on the individual plates.