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Caramel Pumpkin Pecan Gingersnap Cheesecake

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Caramel Pumpkin Pecan Gingersnap Cheesecake

Ingredients

  • 12 ounces, weight storebought gingersnaps
  • 1/2 cup chopped pecans
  • 6 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 dash salt
  • filling
  • 4 packages (8 0z. packages) cream cheese
  • 1-1/2 cup sugar
  • 1 can 15-ounce pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 4 whole eggs
  • 2 tablespoons heavy cream
  • 1 jar (about 12 oz.) caramel topping
  • extra chopped pecans
  • extra crushed gingersnaps
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