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 ...
