Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Makes one {9- or 10-inch|23- or 25-cm} cake, serving 12
Ingredients: For the Crust:; 7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs); ¼ cup granulated sugar; 4 tablespoons unsalted butter, melted; For the Filling:; 1 15-ounce can pumpkin (such as Libby's); 1⅓ cups granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 cup heavy cream, cold; 1½ pounds (three 8-ounce packages) cream cheese, room temperature; 5 large eggs, room temperature; Caramel sauce, for serving; Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil

Prep 30m

Cook 1h 30m

Total 2h

This pumpkin cheesecake recipe features a gingersnap crust and a creamy pumpkin filling with a hint of cinnamon, ginger, nutmeg, and cloves. Topped with caramel sauce, it's the perfect dessert for fall.