Time: 20 minutes prep + 90 minutes baking + overnight chilling
Yield: 15 servings
Recipe adapted from Betty Crocker via Pinterest
2 C gingersnap crumbs (about 35 cookies)
6 T melted butter
1/2 C pecans
1/8 t salt
4 8 ounce packages cream cheese, softened
1 1/2 C sugar
1 t vanilla
1 C sour cream
1 C canned pumpkin
1 1/2 t ginger
1 t cinnamon
1/4 t nutmeg
1/8 t cloves
1 C cool whip
1 C Smuckers Special Recipe Caramel Butterscotch Sauce
1. Toss the gingersnap cookies into a small food processor. Grind them all up.
2. Melt you butter in the microwave, in a small mixing bowl. Add the gingersnap crumbs
pecans and the salt.
Stir it all together with a wooden spoon, until all ingredients are combined.
3. Press the crust into an ELEVEN INCH spring form pan with a small measuring cup. It's important that you have a pan big enough for this recipe.
4. Bake the crust at 350 degrees for 8 minutes.
1. Put your softened cream cheese into your stand mixer, or large mixing bowl and beat until it's nice and smooth.
2. Add the sour cream
vanilla, dash of salt and the sugar. Beat until well combined, about 2 minutes.
3. Add the eggs, one at a time, beating only until each is combined. Don't over mix.
4. Pour about 2 cups of the filling into the crust.
You just want to pour enough so that the sides of the crust are almost covered.
5. Measure out your canned pumpkin. Into the measuring cup pour the ginger, cinnamon, nutmeg and cloves. Stir it all around to combine.
6. Pour the pumpkin mixture into the remaining filling and stir it well making sure everything is combines well.
7. Pour the pumpkin filling over the top of the plain filling.
8. Pour about 2 cups of water into a 9x13 pan. Place it on the bottom rack of your oven. Put the cheesecake on the top rack and bake, uncovered for 90 minutes. When done baking, the cheesecake should look golden brown around the edges, but will still be a bit jiggly in the middle. This is fine...it will keep cooking a bit as it cools down.
9. Set the pan on a wire rack and let it cool completely. Cover with plastic wrap and refrigerate overnight.
10. JUST BEFORE SERVING, pour the caramel sauce into the middle of the cheesecake.
11. Pipe some cool whip around the edges, cut and serve.