Pumpkin Spice Cheesecake

This pumpkin spice cheesecake is the ultimate fall dessert with a crunchy crust and creamy spiced filling.

340 min Serves 8 serving(s) Medium

Our own summary of the original by Rian Handler — the full post and photos live at delish.com.

A creamy pumpkin cheesecake atop a gingersnap-graham cracker crust, baked in a water bath for a silky texture. After cooling slowly in the oven and chilling thoroughly, it's topped with caramel, whipped cream, and pecans for a showstopping treat.

Directions

Preheat oven to 325°F with a rack in the middle. Grease an 8-inch springform pan with cooking spray.

In a large bowl, combine the crushed graham crackers and gingersnaps. Add the melted butter, granulated sugar, and a pinch of salt; mix until well combined. Press the mixture firmly into the bottom of the prepared pan.

In another large bowl, using a hand mixer, beat the cream cheese and brown sugar until light and fluffy. Beat in the pumpkin puree, sour cream, and vanilla extract. Add the eggs one at a time, beating well after each addition. Then beat in the flour, pumpkin spice, and 1/4 teaspoon of salt. Pour the filling over the crust.

Wrap the bottom and sides of the pan tightly with two layers of aluminum foil. Place the pan in a large baking dish, and put the dish in the oven. Pour enough boiling water into the baking dish to come halfway up the sides of the springform pan. Bake until the center is just slightly jiggly, 1 hour 25 minutes to 1 hour 40 minutes.

Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour. Remove from the water bath, discard the foil, and refrigerate until completely chilled, at least 3 hours or overnight.

Before serving, drizzle warm caramel over the top, add dollops of whipped cream around the edge, and sprinkle with chopped toasted pecans and extra pumpkin pie spice.