- 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!
I’d like to make this in a 9×13 to feed a crowd. Should I just double the recipe?
Yes! you can double it or you can make it as is and they will just thinner and bake up quicker!
Turned out Absolutely delicious but yielded way too much batter for the 9×9 pan. I re-read the recipe thinking perhaps I’d made a mistake as there was double the amount leftover after filling pan to the brim.
★★★★
I experienced the same! Way too much batter like 40% too much! I double checked the recipe to ensure it was the 16 serving size. My pan was filled to the brim :/
Is you 9 x 9 thin? We always make this in a 9 x 9 x 2.5 inches! They are definitely a thick bar, but they should fit in your pan! Is it possible you’re using an 8 x 8 pan and not a 9 x 9? I get mine mixed up all the time!
Hi Lorraine! Is it possible you accidentally doubled the recipe with our scale feature? Or used na 8 x 8 pan instead of a 9 x 9? We’ve made these so many times and It definitely shouldn’t be over flowing in a 9 x 9!
You don’t understand, these changed my life. This is hands down the best cheesecake recipe thus far!!
★★★★★
When I have made something like this (I am gluten free) I have found that I much prefer when the crust is pre baked. Even if it was made with almond flour.. Maybe because the flours in a gluten free flour blend don’t taste that good and are much better when they are baked! I am assuming that 325° will work for about 8 -10 minutes? Thank you! This sounds so yummy!
hi Alene! Yes–I think baking it for 10 minutes will be perfect!
Listen to me very closely. I made this recipe for Thanksgiving this year. I’d never made a cheesecake nor caramel before, but my life has kind of fallen apart and I wanted to do something fun and new just to show myself I could do it. So when I was tasked by my incredibly high-standards aunt to bring a dessert, instead of going with a tried-and-true choice, I went with this. Y’all. Sofi. My family went f*cking bananas. Afore-mentioned high-standards Aunt, who is “not a sweets person” (??????), was FORCING people to try it. There is literally no higher praise. Thank you for the confidence boost, thank you for the verified religious experience that is this cheesecake. 10/10.
★★★★★
This made me whole month! I’m so happy to hear you enjoyed these 🙂