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Pumpkin Cheesecake with Caramel Sauce

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves

INGREDIENTS

2 cups

finely ground gingersnap crumbs (about 10 ounces)

1/4 cup

granulated sugar

7 tbsp

unsalted butter, melted

1 cup

granulated sugar

3 8 ounce packages

cream cheese (room temperature!)

1 tsp

vanilla extract

1 cup

canned pumpkin

3

eggs (room temperature)

1 1/2 tsp

cinnamon

1/4 tsp

ground cloves

1/2 tsp

ground ginger

1

⁄4 teaspoon nutmeg

whipped cream, for topping

caramel sauce, for topping