Pumpkin Cheesecake

Individual pumpkin cheesecakes with a modern twist

Gingersnap Crust Ingredients

Pre-heat oven to 350F.
Crush up gingersnap cookies in a food processor to fine crumbs.
Melt butter and mix with cookie crumbs to combine. The crumbs should stick together when squeezed in your hand. If it crumbles, add more butter.
Place the crumbs into a thin even layer on the baking pan, and bake at 350F for 10 minutes.
Cut into the desired shape that will fit into your mold/pan as soon as it comes out of the oven and set aside to cool.

Preheat oven to 275F.
With a paddle, beat cream cheese and sugar on medium speed until smooth.
Add eggs in increments slowly while mixing on low speed, be sure to scrape between each addition.
Add pumpkin puree, sour cream, and spices, and beat on low speed until smooth and scrape bowl.
Make graham cracker crust and pack an even layer into the bottom of the mold/pan.
Pour batter into mold/pan.
Bake in a water bath at 275F for 50-55 min.
Freeze overnight before removing from the mold.
Garnish with caramel sauce, chantilly cream, and chocolate decoration.
Time to TASTE!!!

Cook sugar, salt, and water over medium heat until dark golden brown (not burnt). During the early cooking process, brush the sides of the pot with water to prevent crystallization. Do not stir the sugar during the cooking process.
Turn the heat to low and stream in the warm heavy cream slowly and mix. The caramel will bubble and steam so be very careful as you add the cream.
Pour caramel into a bowl and mix in butter with a spatula.