Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Pumpkin Gingersnap Cheesecake:

12 ounces gingersnaps

½ cup pecans, finely chopped

6 tablespoons salted butter, melted

2 tablespoons packed brown sugar

Dash of kosher salt

Three 8-ounce packages cream cheese, softened

One 15-ounce can pumpkin puree

3 large eggs, at room temperature

¼ cup sour cream, at room temperature

1 ½ cups granulated sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

subheading: Salted Caramel Sauce:

1 cup packed brown sugar

½ cup heavy cream

4 tablespoons (½ stick) salted butter

1 teaspoon vanilla extract

1 teaspoon kosher salt

Whipped cream, for serving

Chopped pecans, for serving

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