Best-Ever Pumpkin Cheesecake

Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that's' a dessert worthy of your Thanksgiving table. I know some people say its possible to have too much of a good thing, but not in this case!

This is a winning combo that adds a perfect, autumnal twist on two classics. We think adding gingersnap to the graham cracker crust gives it that extra warming, flavor of the fall we are all looking for once October comes around. And that shimmering layer of caramel is the lit­eral icing on the [cheese]cake. It's one of our all-time favorite pumpkin desserts- and that's saying something, considering we have over 80 recipes.

Quick tip, don't skip out on the water bath.1t helps keep the cheesecake moist and avoid any cracking on the surface.

INGREDIENTS

3/4 c. graham crackers, crushed 3/4 c. gingersnaps, crushed

6 tbsp. unsalted butter, melted 2 tbsp. granulate d sugar kosher salt

3 (8-oz.) bars cream cheese, softened

I c. packed light brown sugar 1 c. pumpkin puree

1/4 c. sour cream, at room temperature I tsp. pure vanilla extract

3 large eggs, at room temperature 1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish Warm caramel, for garnish

whipped cream, for garnish Chopped, toasted pecans, for garnish

position.

Grease an 8'' springform pan with cooking spray.

Make crust: 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, make cheesecake batter: 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 I 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.

DIRECTIONS

Preheat oven to 325° with a rack in the middle