Pumpkin Spice Cheesecake

We can all agree that classic cheesecake is delicious. But PUMPKIN cheesecake? Now that's a dessert worthy of your holiday tables, all fall long. We know some say that it's possible to have too much of a good thing, but not in this case—we're taking the classic over the top with a gingersnap crust to add extra fall flavor, buttery pecans for crunch, and a shimmering layer of caramel that's the literal icing on the [cheese]cake. This is one of our all-time favorite pumpkin desserts–and that's saying something, considering we have tons of pumpkin recipes!

How to make the perfect crust.
For a spin on a typical graham cracker crust, we added seasonal spices along with some gingersnaps. To make the crust, crush the crackers and gingersnaps with a rolling pin in a ziplock bag or in a food processor (make sure to make fine crumbs), then stir in melted butter, sugar, and a touch of salt. Press the cookie mixture into the bottom of the pan. Pro tip: Use the bottom of a small measuring cup to press the crust into the pan.

Should I pre-bake the crust?
The best part about our cheesecakes: Our crusts are nice and sturdy, and don’t need to be baked. You can pre-bake the crust in a 350° oven for about 10 minutes if you want a touch more golden color, but it’s not necessary!

What is a water bath, and can I skip it?
You really shouldn't—it's essential for a light creamy texture, and for preventing cracks in the cheesecake. To make one, place your springform pan (wrapped in aluminum foil to prevent water from getting into the cheesecake) in a large roasting pan. Add boiling water to halfway up the sides of the roasting pan cheesecake pan, then bake.

How do I prevent my cheesecake from cracking?
A water bath will help, but here are some additional tips to help you avoid a cracked top:

Don't over-beat the eggs into the batter. Doing so will cause the cheesecake to puff when it bakes and fall when it cools, a recipe for cracks! Mix the filling just until combined and smooth.

Don't over-bake your cheesecake.Check for doneness by jiggling your cheesecake. Wearing oven mitts, gently shake the cheesecake pan (NOT the roasting pan). If the center just slightly wobbles, the cheesecake is done.

Don't cool your cheesecake too fast. Cheesecakes prefer low and steady temperature changes. Starting the cooling in the oven with the door slightly ajar gently brings the cheesecake to room temperature, preventing those dreaded cracks and aiding with texture.

My cheesecake cracked—0Help! Don’t stress, the cheesecake will still taste great. As for the look, use the 3 toppings in this recipe as fixer uppers—cover the cracks with even more whipped cream, caramel, pecans...or whatever you can dream up!

How do I store my cheesecake? After the cheesecake has completely cooled to room temperature, wrap the top airtight with plastic wrap and refrigerate for at least 3 hours or up to a few days. Wait to top the cheesecake until you're ready to serve.

Made this? Let us know how it went in the comments below.