November 30, 2021

GM Foods

Delicious Food And Cooking Tips

Pumpkin Cheesecake with Caramel Sauce

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This pumpkin cheesecake that’s drizzled with caramel sauce is the last word fall dessert. It’s wealthy, creamy, and spiced to perfection!

Having a home made cheesecake for dessert is unquestionably a method to impress your friends. It doesn’t matter in the event you’re feeling key lime, chocolate, or mint oreo… there’s a cheesecake for each craving!

A side view of a slice of pumpkin cheesecake.

Superb Caramel Pumpkin Cheesecake Recipe

Pumpkin cheesecake is a wealthy and creamy dessert loaded with the entire basic fall spices! I like that it seems like an expert chef baked it up nevertheless it’s easy to make! If in case you have at all times needed to try to bake cheesecake however thought it could be too onerous then this recipe is for you. This cheesecake has a scrumptious gingersnap crust topped with a layer of silky pumpkin cheesecake. Then, placed on some whipped cream and home made caramel sauce and you’ve got a dessert to recollect. It’s so good that you may be desirous to have dessert earlier than dinner! 

That is recipe is a superb tackle a conventional pumpkin pie with regards to style and texture! Not solely does it style insanely scrumptious, nevertheless it seems prefer it got here straight from a bakery! Due to that, pumpkin cheesecake has been my new go-to for Thanksgiving dessert! In the event you love having completely different choices for to your vacation dessert then strive these pumpkin pecan pie bars and pumpkin bread pudding! They’re nice ones that also herald that scrumptious fall taste however change issues up from conventional pies!

Pumpkin Cheesecake Substances

You’ll LOVE how wonderful this cheesecake seems! Actually, I guess you need to make it once more quickly after! See the recipe card under for a listing of actual ingredient measurements.

  • Gingersnap Crumbs: Ensure your gingersnap crumbs are finely floor. You’ll be able to throw them in a meals processor for greatest outcomes. Gingerbread cookies will also be used instead of gingersnaps.
  • Granulated Sugar: This provides sweetness to your crust and assist your whole components meld collectively when baked.
  • Butter: I take advantage of unsalted butter that’s melted.

Pumpkin Cheesecake

  • Granulated Sugar: For sweetness. You may as well use brown sugar for a richer taste.
  • Cream Cheese: That is the muse of the cheesecake. Ensure it’s at room temperature earlier than including to your combination! It should assist all the pieces to combine collectively extra easily.
  • Vanilla Extract: This may add a richer taste to your cheesecake. Use pure vanilla extract for greatest outcomes!
  • Canned Pumpkin: That is the star of the present! Go for a high-quality pumpkin. In the event you actually need to take this taste to the following stage then strive making this home made pumpkin puree. It’s really easy!
  • Eggs: That is the binding agent to your cheesecake. Due to this, it should assist all the pieces set in place. Ensure your eggs are room temperature earlier than including them in.
  • Cinnamon: A necessity for any fall taste. Offers a scrumptious earthy spice.
  • Floor Cloves: This provides an aromaic and barely candy taste.
  • Floor Ginger: Provides that brilliant, scrumptious gingerbread cookie taste.
  • Nutmeg: Added for a heat, nutty spice.
  • Whipped Cream: Used for topping. You may make your personal with heavy cream, however I want the convenience of canned.
  • Caramel Sauce: Decadent caramel brings all the pieces collectively! I take advantage of this for topping. You should utilize pre-made caramel however I feel home made caramel sauce actually ranges up this complete recipe.

Let’s Bake a Cheesecake!

Making a pumpkin cheesecake at house doesn’t should be difficult! Use these tremendous straightforward steps to create a dessert that may be certain to get a “WOW!” out of your friends!

  1. Prep Oven: Preheat oven to 350 levels F.
  2. For Cookie Crumbs: Use a meals processor to crush the cookies into high-quality crumbs. Then, measure out 2 cups of crumbs and pour them right into a mixing bowl. Add ¼ cup sugar and melted butter and stir to mix.
  3. Put together Pan: Subsequent, cowl the surface backside of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
  4. Press Into Pan: Press the crumb combination into the underside and about half means up the perimeters of the springform pan.
  5. Bake and Set Apart: Bake the crust for five minutes. Take away from oven and put aside when you make the cheesecake filling.

For the Pumpkin Cheesecake

  1. Combine cream cheese, sugar and vanilla: In a big mixing bowl mix the room temperature cream cheese, 1 cup of sugar, and vanilla. Combine with an electrical mixer till easy.
  2. Add in the remainder of the components: Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and blend till easy, however don’t over combine. Pour the filling into the ready pan.
  3. Put together water bathtub: Seize a pan that’s bigger than the cheesecake pan and fill it with about ½ inch of water, to make a water bathtub.
  4. Add in cheesecake pan: Place the cheesecake pan contained in the dish with the water.
  5. Bake: Bake for 60-70 minutes, or till the perimeters of the cheesecake have simply set and the middle is simply barely jiggly.
  6. Cool: Take away it from the oven (it should proceed to bake because it cools). Take away the tinfoil and permit the cheesecake to chill utterly on a wire cooling rack.
  7. Cowl and refrigerate: As soon as cooled, cowl the pan with plastic wrap and refrigerate for a number of hours, or in a single day.
  8. Take away pan sides: When the cheesecake has chilled within the fridge, take away the pan sides (I like to softly run a boring butter knife alongside the internal fringe of the pan earlier than I launch the springform pan sides).
  9. Serve: Serve with caramel sauce (home made or store-bought) and whipped cream on high, if desired.
4 pictures showing how to make a cheesecake crust and how to start mixing pumpkin cheesecake filling.

Ideas & Methods for Baking Cheesecake

These are a few of my private recommendations on methods to customise and excellent your pumpkin cheesecake! You can be baking like a professional with a scrumptious fall deal with in entrance of you very quickly!

  • Crust substitutes: I prefer to bake pumpkin cheesecake with a gingersnap crust as a result of I like that taste mixture! However, you would additionally use a graham cracker crust! It has an ideal candy taste that pairs nicely with pumpkin.
  • Room temperature components: It is very important be certain your eggs and cream cheese are at room temperature earlier than including them into your combination. When components are at room temperature they are going to make for a a lot smoother end!
  • Use full-fat components: Though this isn’t the healthiest of recipes, it certain does style scrumptious!! Lotions and cheeses with excessive fats content material will yield you the creamiest, most scrumptious cheesecake.
  • Don’t overbake: Overbaking your cheesecake can result in cracks and a dense texture. Regulate it whereas it’s within the oven to attain one of the best creamy texture.
  • Preserve the oven closed: It’s best to maintain the oven door closed through the baking course of. By opening the oven door, you let loose warmth! This will trigger your cheesecake to bake erratically. Use the oven mild as a substitute!
  • Let it cool utterly: I do know it’s past onerous to attend for such a scrumptious dessert! However, it you don’t let your cheesecake cool utterly earlier than consuming it then it will likely be mushy mess! This may occasionally take a couple of hours. Actually, I prefer to let mine chill in a single day for one of the best outcomes!
  • Toppings: In addition to a drizzle of tasty home made caramel, there are numerous different toppings that style nice with this cheesecake. Attempt including in some chopped nuts, fudge, marshmallow cream, or pumpkin spice!

A slice of cheesecake being served.

Storing Leftover Pumpkin Cheesecake

Not solely is that this recipe scrumptious, nevertheless it shops rather well! You’ll be able to have a slice of wealthy and creamy goodness at any time when. It should maintain for days (even months, if saved correctly within the freezer!) and tastes simply as scrumptious because the day you made it.

  • Within the fridge: Retailer for as much as 4 days in an hermetic container.
  • Within the freezer: When stored in an hermetic container or wrapped tightly in plastic wrap, pumpkin cheesecake will maintain for as much as 2 months. Thaw for one full day within the fridge earlier than serving.

A slice of pumpkin cheesecake drizzled with a homemade caramel sauce.

A Reader’s Evaluate

“Consisted of one of the best season’s components, undoubtedly a keeper! Attractive pictures, too!”

2pots2cook

 
 


For the Gingersnap Crust

  • Preheat oven to 350 levels F.

  • Use a meals processor to crush the cookies into high-quality crumbs. Measure out 2 cups of crumbs and pour them right into a mixing bowl. Add ¼ cup sugar and melted butter and stir to mix.
  • Cowl the surface backside of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
  • Press the crumb combination into the underside and about midway up the perimeters of the springform pan.

  • Bake the crust for five minutes. Take away from the oven and put aside when you make the cheesecake filling.

For the Pumpkin Cheesecake

  • In a big mixing bowl mix the room temperature cream cheese, 1 cup of sugar, and vanilla. Combine with an electrical mixer till easy.
  • Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and blend till easy, however don’t over combine. Pour the filling into the ready pan.

  • Seize a pan that’s bigger than the cheesecake pan and fill it with about ½ inch of water, to make a water bathtub.

  • Place the cheesecake pan contained in the dish with the water.

  • Bake for 60-70 minutes, or till the perimeters of the cheesecake have simply set and the middle is simply barely jiggly.

  • Take away it from the oven (it should proceed to bake because it cools). Take away the tinfoil and permit the cheesecake to chill utterly on a wire cooling rack.
  • As soon as cooled, cowl the pan with plastic wrap and refrigerate for a number of hours, or in a single day.

  • When the cheesecake has chilled within the fridge, take away the pan sides (I like to softly run a boring butter knife alongside the internal fringe of the pan earlier than I launch the springform pan sides).

  • Serve with caramel sauce (home made or store-bought) and whipped cream on high, if desired.

Up to date on October 27, 2021
Initially Posted on September 19, 2018

Serves: 8

Energy653kcal (33%)Carbohydrates60g (20%)Protein9g (18%)Fats43g (66%)Saturated Fats24g (120%)Ldl cholesterol181mg (60%)Sodium440mg (18%)Potassium301mg (9%)Fiber2g (8%)Sugar41g (46%)Vitamin A6300IU (126%)Vitamin C1mg (1%)Calcium129mg (13%)Iron3mg (17%)

All dietary info is predicated on third occasion calculations and is barely an estimate. Every recipe and dietary worth will differ relying on the manufacturers you employ, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase pumpkin, pumpkin cheesecake

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