Description
Rich pumpkin caramel cheesecake combines autumn’s warmest flavors with classic dessert elegance. Silky cream cheese, spiced pumpkin, and golden caramel layers invite sweet indulgence for holiday gatherings.
Ingredients
- 3 (8 oz / 225 g) cream cheese blocks, softened
- 1 cup (240 g) canned pumpkin puree
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 ¾ cups (200 g) graham cracker crumbs
- 6 tbsps (85 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup (240 ml) store-bought or homemade caramel sauce
- ½ tsp sea salt flakes (optional)
- whipped cream (optional)
- pecans, chopped (optional)
- extra caramel drizzle (optional)
Instructions
- Crust Preparation: Pulverize graham crackers and blend with melted butter and brown sugar, forming a compact, cohesive base. Press mixture evenly into a springform pan, ensuring uniform thickness.
- Crust Baking: Toast crust in a 350°F oven until golden, approximately 8-10 minutes. Allow to cool completely, creating a sturdy foundation for the cheesecake.
- Filling Creation: Whip cream cheese until silky smooth, then gradually integrate pumpkin puree, sugar, eggs, heavy cream, cinnamon, nutmeg, ginger, and cloves. Blend until the mixture achieves a uniform, luxurious consistency without lumps.
- Cheesecake Assembly: Pour the pumpkin-spiced filling over the cooled crust, smoothing the surface with a spatula. Place in a 325°F oven and bake until edges are set but center remains slightly jiggly.
- Cooling Technique: Turn off oven, crack the door open, and let the cheesecake rest inside to prevent surface cracking. Once cooled to room temperature, refrigerate overnight.
- Caramel Sauce: Combine butter, brown sugar, heavy cream, and salt in a saucepan. Simmer and stir continuously until the sauce reaches a glossy, rich consistency. Finish with vanilla extract for enhanced depth.
- Final Presentation: Remove cheesecake from refrigerator, generously drizzle with caramel sauce. Optionally garnish with whipped cream or chopped nuts before serving chilled.
Notes
Prevent Cracking Technique: Allow cheesecake to cool gradually by leaving oven door slightly open, reducing sudden temperature changes that cause surface fractures.
Spice Blending Strategy: Thoroughly mix autumnal spices like cinnamon, nutmeg, and ginger before incorporating into cream cheese mixture for uniform flavor distribution.
Smooth Texture Secret: Whip cream cheese at room temperature and blend ingredients gradually to eliminate potential lumps and achieve velvety consistency.
Caramel Sauce Perfection: Stir caramel continuously over medium heat, watching carefully to prevent burning and ensure glossy, smooth texture without crystallization.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg