Pumpkin Cheesecake with Caramel Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin cheesecake with gingersnap crust, spiced with warm fall flavors, topped with whipped cream and caramel drizzle. Rich and seasonal, it's an impressive make-ahead dessert perfect for holiday gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups finely ground gingersnap crumbs (about 10 ounces)
- 1/4 cup granulated sugar
- 7 tablespoons unsalted butter (melted)
- 1 cup granulated sugar
- 3 (8 ounce) packages cream cheese (room temperature!)
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin or homemade pumpkin puree
- 3 large eggs (room temperature)
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 1/4 teaspoons nutmeg
- whipped cream (for topping)
- caramel sauce (for topping)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 400mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 120mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.