Press enter to see results or esc to cancel.

Pumpkin Cheesecake with Caramel recipe

Pumpkin is a food for which tradition reservesan honored place at the American Thanksgiving table. It’s pairedup here with another favorite, cheesecake for a decadently creamydessert that’s right for any occasion.

Recipe: Pumpkin Cheesecakewith Caramel

Crust:1 1/2 cups finely ground gingersnap cookies1 1/2 cups toasted pecans, finely ground1/4 cup firmly packed brown sugar1/4 cup butter, melted

  • Combine ground cookies, ground pecansand sugar in bowl; add melted butter and mix until combined.
  • Press crust mixture onto bottom and upsides of a 9-inch diameter springform pan with 2 3/4-inch-highsides. Set aside.Filling:4 (8-ounce) packages cream cheese, softened1 2/3 cups granulated sugar1 1/2 cups canned solid pack pumpkin9 tablespoons heavy cream1 teaspoon ground cinnamon1 teaspoon ground allspice4 large eggs1 tablespoon purchased caramel sauce
  • Preheat oven to 350°F (175°C).
  • Using electric mixer, beat cream cheeseand sugar in large bowl until light. Transfer 3/4 cup mixtureto small bowl; cover tightly and refrigerate to use for topping.
  • Add pumpkin, 4 tablespoons whipping cream,cinnamon and allspice to mixture in large bowl and beat untilwell combined. Add eggs one at a time, beating just until combined.
  • Pour filling into crust (filling willalmost fill pan). Bake until cheesecake puffs, top browns andcenter moves only slightly when pan is shaken, about 1 hour and15 minutes. Transfer cheesecake to rack and cool 10 minutes.
  • Run small sharp knife around cake pansides to loosen cheesecake. Cool. Cover tightly and refrigerateseveral hours or overnight.
  • Bring remaining 3/4 cup cream cheese mixtureto room temperature. Add the remaining 5 tablespoons whippingcream to cream cheese mixture and stir to combine. Press downfirmly on edges of cheesecake to even thickness. Pour cream cheesemixture over cheesecake, spreading evenly. Spoon the caramelsauce in lines over cream cheese mixture. Using tip of knife,swirl caramel sauce into cream cheese mixture. Release pan sidesfrom cheesecake and serve.

    Makes 10 servings.

    Pumpkin Cheesecake Gingerbread Stack with Cinnamon Carmel Sauce

    If the Pumpkin Cheesecakewith Caramel recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Ok I admit it I am a cheescake nut, love to experiment with different flavors of cheesecake, this one, is really wonderful, with the gingersnap crust the luscious sauce the perfect decadent dessert. Can I substitute pumpkin spice for all the individual spices listed?

    Leave a Comment