From: Debbi
Servings: 16
Tags: dessert
Date Added: May 3, 2017
Scott:
Ana:
Alex:
Ingredients
- 11/4 cups crushed gingersnaps
- 1/4 cup butter, melted
- 3 8-oz pkg cream cheese
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup canned pumpkin
- 1/2 cup caramel topping
- 3 Tbs Flour
- 3 Eggs
Steps
1) Spray bottom of 9-in springform pan
2) Crush gingersnaps in food processor
3) Add melted butter
4) Press into bottom of pan
5) Bake 10-12 min at 350F
6) Beat cream cheese until smooth
7) Beat in 1/2 cup butter
8) Gradually add 1 cup sugar
9) Add pumpkin, caramel topping & flour
10) Beat in eggs 1 at a time
11) Reduce oven to 320F, place large pan of water below shelf
12) Bake 1hr 15-25 min until set 2" from edge (not center)
13) Turn off oven, leaving cheesecake in to slowly cool for at least 1 hour
14) Refrigerate at least 8 hours before serving