Pumpkin Cheesecake with Gingersnap Crust and Salted Caramel

Pumpkin Cheesecake With Salted Caramel

I was tempted to call this cheesecake “Ultimate Pumpkin Cheesecake” or something similarly over the top, but thought better of it. I’m skeptical of recipes with boastful titles. (Except when they’re my own, of course.)

Pumpkin Cheesecake Salted Caramel

Pumpkin Cheesecake Salted Caramel

My brothers and I like to tease our dad because whenever we compliment something he’s made – a cherry pie, for example – he’ll say, “You know how I found the recipe? I did a search for WORLD’S BEST CHERRY PIE.”  A few weeks ago someone landed on my site after googling “best fish recipes in the world” and I seriously wondered if it was him. Growing up, Dad loved to contribute recipes to the church cookbook, but I think his enjoyment in developing the recipes was secondary to his love of naming them: “Pastor’s Precious Lasagna”… “Sumptuous Stir Fry”… and this gem:

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I could argue this cheesecake deserves some kind over-the-top title. It is decadent. A spiced gingerbread crust serves as the base for a cream-cheese-pumpkin filling accented by cinnamon, cloves and ginger.  Over the years, I’ve been disappointed in pumpkin cheesecakes that tasted more like pumpkin pie than cheesecake. This recipe has just the right pumpkin-to-cream-cheese ratio. The cheesecake is topped with tangy, vanilla sour cream and a salted caramel drizzle. It’s one of our holiday standards.

Pumpkin Cheesecake Salted Caramel

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