This rich and creamy caramel pumpkin cheesecake is the perfect fall dessert, combining a smooth cheesecake layer with spiced pumpkin, all topped with a luscious caramel sauce.
Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- ¼ cup cocoa powder (optional for a chocolatey twist)
Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Pumpkin Layer:
- 1 cup pumpkin puree
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ cup sugar
- 2 large eggs
- ½ cup heavy cream
Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream for topping (optional)
- Crushed graham crackers for garnish
Step-by-Step Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, cocoa powder (if using), and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Let cool.
- Make the Cheesecake Layer:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour the mixture over the cooled crust and smooth the top.
- Prepare the Pumpkin Layer:
- In another bowl, mix the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, eggs, and heavy cream until well combined. Carefully pour the pumpkin mixture over the cheesecake layer.
- Bake:
- Bake the cheesecake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Add the Caramel Topping:
- Before serving, drizzle the cheesecake generously with caramel sauce. Top with whipped cream and crushed graham crackers, if desired.
Tips for Caramel Pumpkin Cheesecake:
- Flavor Enhancements: Add a tablespoon of maple syrup to the pumpkin mixture for extra depth of flavor.
- Make Ahead: This cheesecake can be made up to two days in advance. Just store it covered in the refrigerator.
- Serving Suggestions: Pair with spiced tea or coffee for a delightful autumn treat.
FAQs About Caramel Pumpkin Cheesecake:
- Can I use store-bought pumpkin puree?
- Yes, canned pumpkin puree works perfectly for this recipe.
- What if I don’t have a springform pan?
- You can use a regular pie pan; just be cautious when removing the cheesecake.
- How do I know when the cheesecake is done?
- The center should be set but slightly jiggly. It will continue to set as it cools.
- Can I freeze the cheesecake?
- Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
- What toppings can I use besides caramel?
- You can also use chocolate ganache, pecans, or toasted coconut for additional flavor and texture.
This Caramel Pumpkin Cheesecake is perfect for any autumn gathering, combining all the flavors of fall in one irresistible dessert! Impress your guests and satisfy your sweet tooth with this delightful treat.
