Ingredients:
- ¾ cup graham crackers (crushed)
- ¾ cup gingersnaps (crushed)
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
- Kosher salt
- 3 (8 ounce) bars cream cheese (softened)
- 1 cup light brown sugar (packed)
- 1 cup pumpkin puree
- ¼ cup sour cream (room temperature)
- 1 teaspoon pure vanilla extract
- 3 large eggs (room temperature)
- 1 tablespoon all-purpose flour
- 1½ teaspoons pumpkin spice (plus more for garnish)
- Warm caramel for garnish
- Whipped cream for garnish
- Pecans (toasted, chopped, for garnish)
Directions
Preheat oven to 325° F with a rack in the middle position. Grease an 8 inch springform pan with cooking spray.
In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, in a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.