Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or ginger snap crumbs for extra spice)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 large apple, peeled, cored, and thinly sliced (I like Granny Smith for a tart contrast)
- ½ cup brown sugar, packed
- ¼ cup heavy cream (for caramel sauce)
- 2 tablespoons unsalted butter (for caramel sauce)
- Pinch of salt (for caramel sauce)
Substitution tip: If you want a dairy-free version, you can swap cream cheese for a vegan cream cheese alternative and use coconut cream instead of heavy cream for the caramel. The texture will be slightly different but still delicious!
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and set aside.
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust. Use the bottom of a glass to smooth it out. Bake the crust for 10 minutes, then remove and let cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth, about 3-4 minutes. This step reminds me of watching Mama Lou patiently beat her batter, always insisting on no lumps—she said it was the secret to perfect texture.
- Add 1 cup sugar, pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract. Beat until all ingredients are well combined.
- One at a time, add the eggs, mixing gently after each addition. Over-mixing can introduce air bubbles that cause cracks, so take your time.
- Fold in the thinly sliced apples gently, spreading them evenly throughout the batter.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake for 55-65 minutes. The center should be slightly jiggly but not liquid. I learned from Ouma that it’s better to underbake slightly; the cheesecake will firm up as it cools.
- Remove from oven and let cool on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight.
- While the cheesecake chills, make the caramel sauce: In a small saucepan over medium heat, melt 2 tablespoons butter and ½ cup brown sugar. Stir constantly until sugar dissolves and mixture bubbles, about 3-4 minutes.
- Slowly add ¼ cup heavy cream and a pinch of salt, stirring continuously. Let the sauce simmer for another 2 minutes until thickened to your liking. Remove from heat and let cool slightly.
- Once the cheesecake is fully chilled, drizzle the caramel sauce generously over the top just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
