Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce - Once Upon a Chef
INGREDIENTS
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For the Crust
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7-1/2 ounces gingersnaps (or 1-1/2 cups finely ground gingersnap crumbs)
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1/4 cup granulated sugar
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5 tablespoons unsalted butter, melted
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For the Filling
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1 15-ounce can pumpkin (such as Libby's)
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1-1/3 cups granulated sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 teaspoon salt
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1 cup heavy cream, cold
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1-1/2 pounds (three 8-ounce packages) cream cheese, room temperature
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5 large eggs, room temperature
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For Caramel Sauce
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1 cup sugar
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2 tablespoons light corn syrup
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2 tablespoons water
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1/8 teaspoon lemon juice
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1/2 cup heavy cream, plus more if necessary
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1 tablespoon unsalted butter
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