Pumpkin Cheesecake with Gingersnap Crust topped with salted caramel sauce makes the perfect Thanksgiving dessert.

A gingersnap crust wonderfully complements the rich and creamy cheesecake batter and adds more warm spice flavor. The salty/sweet caramel sauce takes it over the top. To serve, I like to add a little whipped cream and a gingersnap cookie.

Equipment Needed For Pumpkin Cheesecake With Gingersnap Crust

Electric Mixer– I prefer a stand mixer, but a hand-held mixer will work.Food Processor– to crush the cookies for the crust. If you don’t have one, you can place the cookies in a large ziptop bag and smash them with a heavy rolling pin or pan.9-inch Springform Pan

Make in Advance

A cheesecake needs to be made at least a day in advance. It needs time to set in the refrigerator. Oftentimes a cheesecake’s flavor improves over time.
Cheesecake Making Recipe Tips

You want your cream cheese and eggs at room temperature.

Be sure not to overbake your cheesecake. This can cause cracks to form. The cheesecake should still be somewhat jiggly in the middle when you turn the oven off and even a little jiggly when you remove it from the oven. It will firm up in the refrigerator.

Should You Use a Water Bath"

Most times I skip using a water bath, but some people swear by them. If you want to use a water bath, make sure you have the springform pan wrapped well in aluminum foil so the water doesn’t enter the p...