Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

This cheesecake is so yummy!! Perfectly creamy consistency, and gorgeous pumpkin color. The gingersnap crust is a wonderful accompaniement. 

The salted caramel sauce is DELICIOUS but honestly not even necessary. But a drizzle definitely makes an extra special dessert.

Mine did crack and I had to cut it strategically - I wish I could get that perfect unblemished top on my cheesecakes. But honestly, at the end of the day, my stomach doesn't know any different and I was very happy with how this one came out! 

Pumpkin Gingersnap Cheesecake

Ingredients

12 oz gingersnaps

1/2 cup pecans, finely chopped (I used pecan meal)

6 TBS salted butter, melted

2 TBS packed brown sugar 

Dash of kosher salt 

3 8-ounce packages cream cheese, softened

1 15-ounce can pumpkin puree

3 large eggs, at room temperature 

1/4 cup sour cream, at room temperature 

1 1/2 cups granulated sugar 

1 tsp ground cinnamon 

1 tsp vanilla extract

1/2 tsp ground nutmeg 

Salted Caramel Sauce:

1 cup packed brown sugar

1/2 cup heavy cream 

4 TBS (1/2 stick) salted butter

1 tsp vanilla extract 

1 tsp kosher salt

Directions

1. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F.
3. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
4. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
5. For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.