- Prep Time: 15 minutes
- Cook Time: 1 hour + cool overnight
- Total Time: 3 hours
- Yield: 16 servings 1x
- Category: dessert
- Method: baked
- Cuisine: french
- Prep Time: 15 minutes
- Cook Time: 1 hour + cool overnight
- Total Time: 3 hours
- Yield: 16 servings 1x
- Category: dessert
- Method: baked
- Cuisine: french
Scale:
- Prep Time: 15 minutes
- Cook Time: 1 hour + cool overnight
- Total Time: 3 hours
- Yield: 16 servings 1x
- Category: dessert
- Method: baked
- Cuisine: french
Ingredients
for the gingersnap crust
- 1 1/2 cups gingersnap cookies, crushed
- 2/3 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- pinch of salt
for the caramel pumpkin cheesecake
- 24 ounces cream cheese, room temperature
- 1 cup packed brown sugar
- 4 eggs, room temperature
- 1 Tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground all spice
- 1/3 teaspoon ground cloves
- 15 ounces pumpkin puree (1 can)
- 1/4 cup nonfat greek yogurt
- 1 Tablespoon vanilla extract
- 1 recipe for the best homemade salted caramel sauce
- flaky sea salt (optional)
Instructions
for the gingersnap crust
- Preheat oven to 325°F. Line a 9 x 9 ” pan with parchment paper on all sides.
- In a small bowl, combine gingersnap cookie crumbs, flour, salt, and melted butter. Press evenly into the bottom of the pan and set aside.
for the pumpkin cheesecake
- In a stand mixer fit with the paddle attachment beat the softened cream cheese with the brown sugar until light and fluffy, about 3 minutes. Add in the room temperature eggs, one at a time, beating between each addition.
- Add the cinnamon, ginger, nutmeg, all spice, cloves, pumpkin puree, greek yogurt, and vanilla extract. Beat for 1 more minute, until everything is combined and no clumps remain.
- Pour the mixture through a fine sieve into prepared pan. Whack the pan against a hard surface a few times to get out any bubbles.
- Bake for 1 hour or until mostly set. Open the oven door slightly, and allow cheesecake to cool (about 30 minutes) inside the oven before removing and placing on wire rack to cool completely. Once cheesecake is room temperature place in the fridge to set.
- While the cheesecake cools, make the homemade salted caramel, according to directions.* Allow to cool in fridge until thick before using, at least one hour.
- Pour the cooled caramel sauce over the cheesecake bars. Place in the fridge overnight to set completely. Slice into 16 squares and top with sea salt before serving!
Keywords: easy, holiday, pumpkin, spiced, salty sweet, homemade, quick and easy
Notes
*You can always make the caramel sauce in advance and keep in an airtight container in the fridge until read to use!
Leave a comment and rate this recipe!
Okay I am 100% making this for thanksgiving! It doesn’t need a water bath?
No! It works perfectly without!
I have not tried this recipe, but I really want to now. Thank you for the tips on making better cheesecakes.
Oh. Wow!!!! These look amazing. And I love the caramel, oozing (gross word choice) or draping over the edge of the square seductively!
★★★★★
Can’t wait to hear what you think of them once you taste them 🙂