Ingredients
- **Crust:**
- 1 3/4 cups Ginger Snap crumbs (approximately 175 grams, depending on the brand, you might need about 20-25 cookies)
- 1/2 cup unsalted butter, melted
- **Filling:**
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups sugar (300 grams)
- 2 tablespoons cornstarch (16 grams)
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup heavy cream
- 1 1/4 cups canned pumpkin puree
- 1/4 cup caramel sauce
- Powdered sugar for dusting
Method
- Preheat oven to 375°F.
- Use a food processor or place the Ginger Snaps in a sealed plastic bag and crush them with a rolling pin until you have fine crumbs.
- Stir in the melted butter until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan.
- For the filling, in a mixer bowl, combine cream cheese, sugar, cornstarch, and vanilla. Beat until fluffy. Add eggs and yolks one at a time, beating well after each addition. Fold in the cream and pumpkin puree until well mixed.
- Pour the filling into the crust-lined pan. Place on a shallow baking pan in the oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken. Cool 15 minutes. Loosen sides of the pan, and cool for 30 minutes. Chill for 4 hours before serving.
- Decorate with sugared pumpkin seeds and serve with caramel sauce. Dust with powdered sugar before serving.