Modes

Ingredients

Pecan-Gingersnap Crust

• 1½ cups finely crushed crisp gingersnap cookies

• ½ cup pecans, finely ground but not processed into butter

• 2 tablespoons packed light brown sugar

• 6 tablespoons unsalted butter, melted

• ⅛ teaspoon fine sea salt

Pumpkin Cheesecake Filling

• 3 packages (8 ounces each) full-fat brick-style cream cheese, softened

• ¾ cup packed light brown sugar

• ¼ cup granulated sugar

• 1½ cups plain pumpkin purée (not pumpkin pie filling)

• ½ cup full-fat sour cream, at room temperature

• 2 tablespoons all-purpose flour

• 2 teaspoons pure vanilla extract

• 1½ teaspoons ground cinnamon

• ¾ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground cloves

• ¼ teaspoon fine sea salt

• 4 large eggs, at room temperature

Salted Caramel Sauce

• 1 cup granulated sugar

• ¼ cup water

• ½ cup heavy cream, warmed

• 4 tablespoons unsalted butter, cut into pieces

• 1 teaspoon pure vanilla extract

• ½ teaspoon fine sea salt

• flaky sea salt, for finishing

Candied Pecans

• 1 cup pecan halves

• ¼ cup packed light brown sugar

• 1 tablespoon water

• 1 tablespoon unsalted butter

• ¼ teaspoon ground cinnamon

• ⅛ teaspoon fine sea salt

Instructions

Prepare the Pecan-Gingersnap Crust

Preheat the oven to 325°F on Bake mode. Position a rack in the lower-middle section of the oven.

Lightly grease a 9-inch springform pan, at least 3 inches deep, and line the bottom with parchment paper.

In a medium bowl, combine the crushed gingersnap cookies, ground pecans, brown sugar, and salt.

Stir in the melted butter until the mixture is evenly moistened.

Press the mixture firmly across the bottom and approximately ½ inch up the sides of the pan.

Bake for 10 to 12 minutes, until fragrant and set. Remove from the oven and allow to cool while preparing the filling.

Prepare the Pumpkin Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until smooth. Scrape down the bowl and paddle thoroughly.

Add the brown sugar and granulated sugar, mixing until smooth.

In a separate bowl, whisk together the pumpkin purée, sour cream, flour, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.

Add the pumpkin mixture to the cream cheese and mix on low speed until fully incorporated.

Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter.

Finish mixing with a spatula, scraping the bottom of the bowl to ensure everything is evenly combined.

Pour the filling over the cooled crust.

Prepare the Water Bath

Wrap the springform pan securely with aluminum foil or place it inside a suitable oven-safe bag to prevent water from entering.

Place the wrapped springform pan inside a larger roasting pan.

Pour hot water into the roasting pan until it reaches approximately 1 inch up the outside of the springform pan.

Bake the Cheesecake

Bake at 325°F for approximately 65 to 85 minutes.

Begin checking the cheesecake after 60 minutes. The outer portion should be set, while the center 2 to 3 inches should still wobble slightly when gently nudged.

Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 45 minutes.

Remove the cheesecake from the water bath and cool on a wire rack for approximately 45 minutes.

Refrigerate for at least 8 hours, preferably overnight. Cover once completely cooled.

Prepare the Salted Caramel Sauce

In a medium, heavy-bottomed saucepan, combine the sugar and water. Stir briefly to moisten the sugar.

Cook over medium heat until the sugar dissolves, then stop stirring. Gently swirl the pan as needed.

Continue cooking until the syrup turns a deep amber color.

Remove from the heat and slowly add the warmed heavy cream in several additions. The mixture will bubble vigorously.

Whisk in the butter, vanilla extract, and salt.

Return to low heat briefly if any hardened caramel remains, stirring until completely smooth.

Allow the caramel to cool until pourable but no longer hot.

Prepare the Candied Pecans

Line a sheet pan with parchment paper.

In a skillet, combine the brown sugar, water, butter, cinnamon, and salt.

Bring to a gentle simmer, stirring until smooth.

Add the pecans and cook for approximately 4 to 6 minutes, stirring continuously, until evenly coated and the syrup becomes tacky.

Immediately spread the pecans onto the prepared parchment paper, separating the nuts.

Allow to cool completely.

Slice and Serve

Remove the chilled cheesecake from the springform pan.

Using a warm, dry knife, cut the cheesecake into even slices, wiping the knife between cuts.

Spoon approximately 1 tablespoon of warm, but not hot, salted caramel over or beside each slice.

Garnish with 3 to 4 candied pecan halves and a few flakes of sea salt.

Serve immediately.