Pumpkin Spice Season isn't over until I SAY it's over, okay? Pumpkins keep well in winter and I know y'all have a bunch of extra cans hidden in your pantry.
Holiday season is upon us! Do you know what YOU'RE bringing to your office potluck?
Believe me, this cheesecake is the highlight of ANY holiday table. Funny story: I attended a potluck for local theater people and accidentally dropped this cheesecake. I had nothing else to bring, so I ended up salvaging what I could and putting it in the pan. I kid you not, I heard, more than once, "who brought the weird pudding thing? IT'S DELICIOUS!"
So, even when you drop it and it looks like nothing, it still tastes amazing. Get on this.
- 1 1/2 cup crushed ginger snaps
- 1/2 stick butter, melted
- 3 packages cream cheese, softened
- 1/2 cup pumpkin puree
- 1 tsp vanilla (I use bourbon vanilla)
- 1 cup sugar
- 1 tbsp pumpkin pie spice
- 3 large eggs
Topping: 1/4 cup caramel sauce (I use homemade with bourbon mixed in), pumpkin pie seeds (I used Trader Joe's spiced)
-Preheat oven to 350 degrees F.
-Mix together crushed ginger snaps and melted butter. Press into a springform pan (or deep pie dish), using a glass to press the crumbs as tightly as possible, and pushing them up the edges of the pan.
-In a stand mixer, mix together the cream cheese, pumpkin puree, and sugar. Add the eggs, one at a time. Taste, and adjust spice if desired.
-Pour the cheesecake mixture into the prepared crust. Bake for an hour, until firm. Let cool completely.
-Drizzle caramel over the prepared cheesecake and top with pumpkin seeds.
Tip: to avoid the top cracking in the oven, place a pan with water on the bottom shelf of the oven and let it bake with the cheesecake.