Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce

onceuponachef.com

Dawn W

subheading: FOR THE CRUST:

7-½ ounces gingersnaps (or 1-½ cups finely ground gingersnap crumbs)

¼ cup granulated sugar

5 tablespoons unsalted butter, melted

subheading: FOR THE FILLING:

1 15-ounce can pumpkin (such as Libby's)

1-⅓ 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

1-½ pounds (three 8-ounce packages) cream cheese, room temperature

5 large eggs, room temperature

Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil

subheading: FOR THE CARAMEL SAUCE:

1 cup granulated sugar

2 tablespoons light corn syrup

2 tablespoons water

⅛ teaspoon lemon juice

½ cup heavy cream, plus more if necessary

1 tablespoon unsalted butter

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