Pumpkin Caramel Swirl Cheesecake

In light of the holiday season, I decided to try something new, hence the pumpkin twist on a classic. This cheesecake came out so light and creamy, yet so flavorful. To go a step further, I incorporated a caramel swirl before and after baking, with a gingersnap crust to compliment the pumpkin spices. This cheesecake should be part of any holiday feast. Enjoy =]

Caramel Sauce-


Ingredients

• 1 1/2 cup sugar
• 1/3 cup water
• 1 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions

Mix the water and sugar in a saucepan. Cover and cook on low until the sugar has dissolved, stirring occasionally. Once the sugar has dissolved, remove the cover and boil till the mixture turns golden brown, about 5-7 minutes. Watch carefully or it might burn. Add the cream and vanilla, and simmer till the caramel dissolves. Set aside and allow to cool.

Gingersnap Crust-

Ingredients

• 14 oz gingersnap cookie crumbs (1 package)
• 2 tbs brown sugar
• a pinch of salt
• 1 stick unsalted butter, melted

Directions

Preheat the oven to 350 F. Completely wrap a baking pan (9x13) with foil. Mix together all the ingredients until uniform. Press into the bottom of the pan and the sides if possible, trying to put an even amount of crust everywhere. Bake the crust for about 7 minutes, or until lightly browned. Remove and cool completely. 

Caramel Swirl Pumpkin Cheesecake- 

Ingredients

• 32 oz softened cream cheese, room temp
• 1/2 white sugar
• 1/2 light brown sugar
• 15 oz can pumpkin puree
• 4 eggs, room temp
• 2 1/2 tbs heavy cream
• 1 tbs vanilla extract
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp pumpkin pie spice

Directions

Reduce oven to 325 F. Bring a pot of water to a boil. Beat together the cream cheese and sugars until light and creamy in the bowl of an electric mixer. Add the pumpkin slowly on low. Mix in each egg on at at a time, and beating in between each until fully incorporated. Add the heavy cream and vanilla until combined. Stir in the cinnamon, ginger, nutmeg, allspice, and pumpkin pie spice until everything is combined. Pour the batter onto the prepared crust. Using a fork, swirl around the caramel on the cheesecake to your liking. Tap the pan on the counter to release any air bubbles. Place the pan into a bigger baking pan, and pour the boiling water until the water level is about halfway up the cheesecake. Bake for about 1 hour, or until the edges have set but the middle is able to jiggle. Remove from the oven and water bath, and allow to cool for 2 hours. Refrigerate over night, or at least 6 hours prior to serving.