Pecan Caramel Cheesecake with Gingersnap Crust

Cooking Instructions:

Make one day ahead to allow cheesecake to set up in refrigerator.

Gingersnap crust:

  • 1-1/2 cups finely crushed gingersnap cookies
  • 5 tablespoons melted butter
  • 2 tablespoons brown sugar

Cheesecake:

  • 4 8-ounce packages cream cheese
  • 1 cup light brown sugar
  • 2 tablespoons butter, melted
  • 5 eggs
  • 1 teaspoon vanilla extract

Caramel Topping:

Garnish:

  • 1/2 cup chopped pecans

For gingersnap crust:  Preheat oven to 350°F. Position rack in bottom 1/3 of oven. Spray 9 inch springform pan with non-stick spray. Stir together gingersnap crumbs, melted butter and brown sugar until well combined. Press cookie mixture into prepared springform pan. Wrap bottom of pan with foil. Bake crust about 5 minutes. Cool.

For cheesecake:  Beat cream cheese and brown sugar in a large bowl until smooth. Add eggs, one at a time, butter, and vanilla. Pour cream cheese mixture over crust in pan. Put in oven. Place a large roasting pan filled with 1 inch water in rack below cheesecake. Bake about 1 hour 10 minutes, until cake filling is puffed around edges and center jiggles slightly when pan is shaken. Remove foil and place hot cheesecake in refrigerator overnight to set. To serve, run a knife around outside edge and remove ring. Place cheesecake on serving plate.

For caramel sauce:  Combine rice syrup and lemon juice in a saucepan over medium-high heat and bring to a boil, cooking 9-10 minutes. Stir in cream (mixture will bubble up) and reduce heat to medium-low. Simmer until thickened, about 8 minutes. Remove from heat, cool, and stir in vanilla. Store covered in refrigerator until needed.  Rewarm to room temperature before using. Spoon caramel sauce over cheesecake and garnish with pecans to serve.

Makes 10-12 servings