Ingredients
Units
Scale
For the crust:
- 2 1/4 cups gingersnap or Biscoff cookie crumbs, divided
- 6 tablespoons unsalted butter, melted
For the pumpkin caramel:
- 2 cups granulated sugar
- 1/2 cup water
- 1 cup heavy cream
- 1 cup canned pumpkin purée, blotted if watery
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine sea salt
For the filling:
- 32 ounces (4 blocks) full-fat cream cheese, softened at room temperature
- 2 cups heavy cream
- 1 teaspoon pumpkin pie spice, or to taste
For the whipped cream topping:
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Make the crust: Place cookies in a food processor and pulse into fine crumbs. Transfer 2 cups of crumbs to a bowl and mix with melted butter until evenly moistened, reserving the rest of the crumbs for topping. Press the buttered cookie crumb mixture firmly and evently into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Make the pumpkin caramel: In a medium saucepan, combine the sugar and water. Cook over medium-high heat without stirring until the mixture melts and turns a light golden color, then remove from heat. Meanwhile, combine the cup of heavy cream and cup of canned pumpkin in a microwave safe bowl. Heat in 30-second intervals, stirring between, until smooth and hot.
- Slowly whisk the warm pumpkin-cream mixture into the caramelized sugar-- be careful as it will bubble up. Whisk in 2 tablespoons of butter, 2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice, and salt until smooth. Transfer to a heat-safe bowl and let cool completely.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and fluffy. Add 1 cup cooled pumpkin caramel and 1 teaspoon pumpkin pie spice and beat until fully incorporated.
- In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the pumpkin-caramel cream cheese mixture until well-combined, smooth, and airy. Spread evenly over the chilled crust and refrigerate at least 6 hours or overnight.
- Add the caramel layer: Once the cheesecake is fully chilled and set, pour a thin, even layer of the remaining pumpkin caramel over the surface. If your caramel is too thick, microwave in 15-second intervals, stirring occasionally, until loose enough to pour. You don't want it to be too hot or it will melt the filling. Pour over and tilt the pan to encourage the caramel to flow to the edges. Remove the sides of the springform pan if you'd like for some caramel to drip down the sides. Spread gently with an offset spatula if needed. Refrigerate 10–15 minutes to help it firm slightly.
- Add the topping: No more than one day before serving, prepare the whipped cream (it's best made fresh but okay to assemble in advance if needed!) In a large bowl, whip 2 cups heavy cream with powdered sugar and vanilla until soft peaks form. Dollop onto the cheesecake and use the back of a spoon to create swoops and spread to the edges.
- Finish and serve: Use a butter knife to gently loosen the bottom of the crust from the springform pan bottom and transfer to a serving plate or dessert stand, if desired. Sprinkle the reserved cookie crumbs over the whipped cream and serve.
- Prep Time: 6 hours 30 mins