When the holidays come around, I crave anything that is rich and creamy like cheesecakes and flans. I came across this recipe while browsing through one of my favorite sites, Pioneer Woman. She’s a great photographer, a mom and her recipe photos are just amazing.
She has tons of recipes but for some reason, I always go to her dessert archives first. As soon as I saw the recipe for a caramel pumpkin gingersnap cheesecake, I told my husband I have the prefect recipe for Thanks giving (this was last year).
So I printed out the recipe and off to the supermarket I went. I didn’t add all the ingredients she had in the recipe so I made it my own special way.
I do have to let you know that after I ate a slice of this delicious cheesecake, I decided to change the name of this recipe.
Because it tastes exactly like a flan and a cheesecake mixed together. My taste buds were in heaven. Everyone loved it and my kids agreed that it indeed tasted like the cheesecake had flan inside.
Most likely I will be making this again for our big Thanksgiving dinner coming up. If I do, I’ll be sure to edit this post and add a photo.
- FOR CRUST
- 12 ounces, weight Storebought Gingersnaps
- ½ cups Chopped Pecans (I omitted this item)
- 6 Tablespoons Butter, Melted
- 2 Tablespoons Brown Sugar
- 1 dash Salt
- 4 packages (8 0z. Packages) Cream Cheese
- 1-½ cup Sugar
- 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Allspice
- ½ teaspoons Nutmeg
- 4 whole Eggs
- 2 Tablespoons Heavy Cream
- 1 jar (about 12 Oz.) Caramel Topping
- Extra Chopped Pecans (I didn’t add this)
- Extra Crushed Gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
For more tasty recipes, go visit Latina on a mission for the Sabroso Saturday Blog Hop.