This cake has two layers and this post has two purposes. One is simple: to share the recipe. The other is pure Mama pride. My middle son requested this cake for his birthday, and I’m proud because he imagined it himself.
Let me step back and introduce you to my guy.
This is Ty.
Not Tyler, not Tyrone, not Tyson — just Ty. His name is Welsh for “house,” and it fits: he’s steady and strong. He’s the quiet type with a quick, sly sense of humor. You have to listen for it, but it’s always worth the effort.
Ty is obsessed with sports and the outdoors.
He’d rather be hitting home runs, throwing balls, climbing trees, running laps, slap-shotting, or cycling than doing almost anything else. He may look elfin, but he’s made of stern stuff. He taught himself to ride a bike in one afternoon, falling dozens of times but refusing to give up until he could.
He ziggs when others zag — note the upturned corners of his mouth during the obligatory Sturgeon Faces at the Sturgeon River pose. He’s the happy sturgeon next to the Grandpa Sturgeon.
Sports, admiring cats, and reading Harry Potter are some of his favorite pastimes, but above all he loves to cook.
Even better, he’s very good at it. He enjoys traditional British dishes — treacle tarts, shepherd’s pie, toad-in-the-hole — and he’s also an innovator. For his birthday he asked for a gingersnap-crusted pumpkin pie with a thick cheesecake layer on top, combining three of his favorite desserts. Best of all, he wanted to help make it.
Ty and I made gingersnaps together. We snuck a couple, shared a few with the family, then turned the rest into crumbs for the crust. He mixed in melted butter and sugar and pressed the crumbs into a parchment-lined springform pan.
We prepared a small batch of pumpkin pie filling and a medium batch of cheesecake batter. We used a slightly fussy pouring method to get both batters into the pan, though the layers form on their own if you pour them more simply. Then we baked the cake, brewed a pot of tea, and waited.
Patience won out: after baking the cake and letting it cool, Ty insisted we wait until after dinner — shepherd’s pie — to slice into the layered cheesecake pie. He was more patient than his Mum, and the result made the restraint worthwhile.
The spicy, deep molasses flavor of the gingersnap crust contrasted beautifully with the custardy pumpkin layer and the silky cheesecake. A hint of orange in the cheesecake brightened the warm spices in the pumpkin filling — nutmeg, allspice, and cinnamon — and a barely-burnt sugar salted caramel drizzled over a cloud of whipped cream sent the whole dessert over the moon.
Can you see why I’m bursting with pride?
These boys of mine — I think I’ll keep them. Happy birthday, my Ty guy. You are very loved.
Layered Pumpkin Pie Cheesecake with Salted Caramel
Rebecca Lindamood
Pin Recipe
Ingredients
For the Crust:
- 2 cups fine gingersnap crumbs
- 1/4 cup ½ stick butter, melted
- 1/4 cup raw or granulated sugar
For the Pumpkin Pie Layer:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground or grated nutmeg
- 2 large eggs
- 1 can 15 oz. canned pumpkin (NOT pumpkin pie filling)
- 1 can 12 fl. oz. evaporated milk
For the Cheesecake Layer:
- 3 8-ounce bricks cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 3 tablespoons Grand Marnier or 2 tablespoons orange juice
- 2 teaspoons real vanilla extract
- For the Salted Caramel Sauce:
- 1 cup 7 ounces by weight sugar
- 1 2/3 cups 13 ounces by weight heavy cream
- Sea salt or kosher salt to taste
Instructions
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Grease and line a 10-inch springform pan with parchment paper and grease the paper. Place the pan on a rimmed baking sheet. Combine the gingersnap crumbs, melted butter and sugar with a fork and press firmly into the base of the pan. The crumbs may reach up to 1/4 inch up the sides. Set aside.
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Position oven racks with one in the center and one low enough to hold a pan of boiling water. Preheat to 300°F and bring a kettle of water to a boil.
To Prepare the Pumpkin Pie Layer:
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Beat the eggs in a large bowl. In a smaller bowl, whisk together the sugar and spices. Add the pumpkin puree and the sugar-spice mixture to the eggs and whisk until smooth. Stir in the evaporated milk and pour carefully into the prepared crust.
To Prepare the Cheesecake Layer:
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In a food processor or stand mixer, blend the cream cheese and sugar until smooth. Scrape down the sides, add the eggs and blend again until smooth. Add the Grand Marnier or orange juice and vanilla, blend until smooth. Pour the cheesecake batter carefully into the center of the pumpkin filling.
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Place the baking sheet with the springform pan on the center rack and a loaf or cake pan on the lower rack. Pour boiling water into the lower pan to create a water bath. Bake 60–80 minutes, until the outer two-thirds are set and the center still jiggles slightly. Turn off the oven and prop the door open with a wooden spoon. Let the cake cool to room temperature inside the oven.
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Press plastic wrap directly onto the cheesecake surface and refrigerate overnight before serving.
To Prepare the Salted Caramel Sauce:
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Melt the sugar in a large, heavy-bottomed pot over medium heat until a deep caramel color forms. If needed, add a couple drops of water to help start the sugar. Do not stir to avoid crystallization. When the sugar reaches the desired color, carefully pour in the heavy cream (it will bubble vigorously), whisk, then remove from heat. Stir in sea salt to taste and let cool to a comfortable temperature.
To Serve the Cheesecake:
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Slice the cheesecake into wedges. Top each slice with a generous dollop of whipped cream and drizzle with the salted caramel sauce.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition calculator.
did you make this recipe?
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