Pumpkin Cheesecake with Salted Caramel Sauce

11.10.2012

What is the best part of the holidays? Family, friends and FOOD of course! I love that I get to indulge in the deliciousness of the holidays a little early since I like to post the holiday recipes before the holidays arrive. This time around I wanted to create a dessert recipe that would be an exciting twist on a classic. I just have to say it, this cheesecake is dee-vine! Just imagine your favorite pumpkin pie meets a fluffy, rich cheesecake and then it’s generously covered in salted caramel sauce and finished with sweetened whipped cream. Yeah, almost to good to be true. I don’t know that I’m going to care much about pumpkin pie during the holidays anymore, this has definitely stolen its limelight for me. Start the holidays out right, with a gourmet and autumn inspired cheesecake! Enjoy!

Pumpkin Cheesecake with Salted Caramel Sauce

Yield: 10 servings

Pumpkin Cheesecake with Salted Caramel Sauce

Ingredients

  • 1 3/4 cups crushed graham crackers (from 14 sheets)
  • 1/3 cup packed light-brown sugar
  • 6 Tbsp salted butter, melted
  • 3 (8 oz) pkg cream cheese, softened (I recommend using Philadelphia)
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 Tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 cups pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 3 large egg yolks
  • Topping
  • caramel sauce, store bought or homemade, recipe follows
  • coarse sea salt
  • sweetened whipped cream, for serving (optional)
  • Caramel Sauce
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup salted butter
  • 2/3 cup heavy cream

Directions

  • To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar). Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge. Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
  • To prepare filling
  • In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds. Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine. Lift and tap mixing bowl against the counter several times to release air bubbles from mixture. Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door). Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. Slice and drizzle each serving with a generous amount of caramel sauce, sprinkle with a pinch of coarse sea salt then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.
  • Caramel Sauce
  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2012/11/pumpkin-cheesecake-with-salted-caramel-sauce/

49 comments

  • Chung-Ah | Damn Delicious: Oh my goodness, this looks absolutely sinful! I really need to make this for Thanksgiving this year. Or actually, I should make this just because – it’s too amazing to wait for the holidays. November 10, 2012 at 10:23pm Reply

  • CoastWithMe: This looks scrumdiddlyumptious!!!!! Oh my my. You know, I’m kind of embarrassed to say it, but I’ve never had cheesecake before….not even a bite. You have just changed my life forever. I will try cheesecake, but it has to be pumpkin cheesecake with salted caramel sauce!! YUMMY:)))! November 10, 2012 at 11:09pm Reply

  • Anonymous: thanks for sharing. November 10, 2012 at 11:27pm Reply

  • Rebekah: Pumpkin cheesecake is one of my absolute favorites, and even my chocoholic husband agrees. :) My recipe is very similar, but I like to use gingersnap cookies for the crust – for a little extra spice. I’ll have to try the homemade caramel sauce – I’ve just used storebought in the past. November 11, 2012 at 6:05am Reply

  • Chloe: Wow, that sounds incredible! Definitely pinning this! November 11, 2012 at 1:15pm Reply

  • Agnus: I’ve never had a pumpkin cheesecake, but I’m definitely going to try this. Looks so yummy!

    xoxo,
    Agnieszka November 11, 2012 at 1:43pm Reply

  • october-moon.net: Your pictures are absolutely gorgeous!

    Just wondering, but you make so many lovely desserts, do they all get eaten up at home? If I make too much, everybody starts complaining about getting fat, so I try not to bake so much…but I just love baking and testing new recipes! Like this Pumpkin Cheesecake! Yummm… November 11, 2012 at 3:18pm Reply

    • Jaclyn: Thank you =)! To answer your question “do they all get eaten up at home?” yes and no. I will never make a dessert and not eat some of it, I just couldn’t do that =) but since I make dessert so often my family and I usually have one (sometimes two) servings of it then I take the rest to neighbors, friends or family. Sometimes I can freeze it, like if it’s cheesecake and I’m feeling to greedy to share =). I know what you mean when you say everybody starts complaining about getting fat, I used to always get that and I’d just tell people just eat it in moderation. Isn’t it so fun to bake and try new recipes? November 12, 2012 at 11:51pm Reply

    • october-moon.net: Yes! I just love baking! Thanks for sharing all your amazing desserts and food. And good idea – I’ll definitely start trying new recipes again and then giving the results to friends and family! November 14, 2012 at 1:01am Reply

  • Jessica @ Portuguese Girl Cooks: This looks absolutely delicious! Pumpkin and salted caramel are my absolute favourites, so I must get on making this soon! Thanks for sharing. November 11, 2012 at 4:33pm Reply

  • Loretta E.: This would be totally perfect with all those Thanksgiving pies! Plus, you can do it ahead of time! November 11, 2012 at 4:52pm Reply

  • Shawn @ I Wash…You Dry: Your caramel sauce is THE BOMB!! I’m sure this tastes like a bajillion bucks. What a fantastic combination! :) November 11, 2012 at 10:18pm Reply

  • sweet road: Mmm I had pumpkin cheesecake yesterday and I will definitely be making it this holiday season. I also really enjoy blogging about holiday foods ahead of time, it gives me a chance to get excited early and also test out all my recipes for the big meals! November 12, 2012 at 2:29pm Reply

  • sally @ sallys baking addiction: Jaclyn, this reminds me of my mom’s pumpkin cheesecake. the BEST flavor cheesecake ever! Yours is just so gorgeous. I’m blown away – look at all fo that salty caramel sauce! the perfect addition. :) November 12, 2012 at 7:23pm Reply

  • Steph: any thoughts on how to turn this into individual bites? Maybe using a muffin tray? November 13, 2012 at 1:42pm Reply

    • Jaclyn: You could either use a mini 12 cup cheesecake tin or use regular or mini size muffins pans and line them with paper liners. You’ll definitely want to decrease the baking time, I’m sure you already knew that though =). Happy Holidays! November 14, 2012 at 11:56pm Reply

  • The Thompson Family: This looks absolutely too gorgeous to eat! Does this freeze well and if so, how do I freeze it?? Do you let it thaw in the fridge when you are ready to eat?? Thank you for this recipe!! I cannot wait to make it this Thanksgiving =) November 13, 2012 at 4:42pm Reply

    • Jaclyn: I imagine it would freeze well as most cheesecakes do, plus they sell frozen pumpkin cheesecake at the store so it must. I would recommend thawing it overnight in the fridge. Hopefully that helps! Your welcome, hope you love it! November 15, 2012 at 12:06am Reply

  • Milia: Este pastel de calabaza me ha conquistado, me quedo en tu cocina, porque se que voy a aprender mucho contigo.
    Encantada de conocerte.
    Un beso November 18, 2012 at 4:55am Reply

  • 2 Much Time in my Head: I had to cook mine much longer, it did not firm up. Might have been my oven. Any thoughts?
    November 24, 2012 at 9:08am Reply

    • Jaclyn: The center of the cheesecake shouldn’t firm up, until it has been refrigerated for the 5 hours that is. But when it’s baked it will be pretty soft and wiggly in the center still, I think all cheesecakes are like that? If it is firm in the center at the end of baking it’s probably over-baked. Hopefully that helps =). November 24, 2012 at 11:23am Reply

  • http://osmanliansiklopedisi.blogspot.com/: Incredibly beautiful :) November 25, 2012 at 10:40am Reply

  • Jana: This was a hit at Thanksgiving dinner. Absolutely fabulous!! Will be making it again very soon. Thanks! November 26, 2012 at 8:01am Reply

  • Kathryn: I just found your recipe and I tried your caramel sauce right away because I had all the ingredients on hand. I had never made caramel sauce before but I know I won’t ever need to try another recipe. Yours is delicious! I’ll never eat store bought caramel sauce again. Thank you for sharing. :) November 28, 2012 at 4:45pm Reply

  • Awon: Made this recipe for Thanksgiving dinner to much applause. It was delicious and looked fab. Only thing I found was there wasn’t enough cookie base, I had to add a couple more cups. I’m making this again for Christmas day lunch but adding in some rum soaked raisins, can’t wait to see how it turns out. Thanks for the great recipe. December 21, 2012 at 6:43am Reply

    • Jaclyn: Glad this was enjoyed! You can never have too much crust on a pie or cheesecake right =)? I like a thicker crust myself but I figured this time around I’d go with a more traditional thickness mostly for the sake of calories. I hope it’s enjoyed on Christmas! Happy Holidays to you! December 21, 2012 at 2:21pm Reply

  • Nathan @ Artemis Stationery: Never wanted to eat pumpkin so much! May 3, 2013 at 4:32pm Reply

  • Diana: I made this for Thanksgiving last year, and can say that I will NEVER make pumpkin pie ever again! I think my husband cried when he took that first bite! Absolutely, sinfully perfect!! August 31, 2013 at 9:36am Reply

    • Jaclyn: That’s me too, I love pumpkin pie but I like pumpkin cheesecake even more. I’m so glad it was enjoyed! Thanks for your comment Diana! September 6, 2013 at 1:01pm Reply

  • Lauren: Can I make this in a cupcake pan with the liners? October 3, 2013 at 6:49pm Reply

  • Laura: Hi,
    I am about to make this cheesecake even if in Italy we don’t celebrate thanksgiving :-)
    Do you cook/bake the pumpkin before mixing the filling or you just great it in it?
    thank you for your great recipes.
    LAura October 13, 2013 at 3:07am Reply

  • Jessica @Portuguese Girl Cooks: Hi Jaclyn, I made this for thanksgiving and it was absolutely delicious!! Thanks for the awesome recipe! November 8, 2013 at 2:52pm Reply

    • Jaclyn: Seriously? YOU made something of mine! That is so awesome Jessica! And I’m so happy to hear you liked it :). Thanks so much for leaving a comment! November 8, 2013 at 6:54pm Reply

  • Amygdalum: This receipt has been stolen, you should be ashamed. November 15, 2013 at 12:20pm Reply

    • Jaclyn: I would appreciate it if you didn’t accuse me of stealing someones recipe (let alone telling me I should be “ashamed” of it). I wouldn’t steal someones recipe because I wouldn’t want someone to do it to me, I hate when people do it to me. I work my butt off to create recipes (sometimes I will go through 6 batches of something or more before I’ll post it). I learn the hard way through trial and error. If I do use someone else’s recipes I always give them credit. You may want to check your source and see if they stole MY recipe. November 15, 2013 at 7:26pm Reply

  • Beth: This looks divine! Just wondering how long I can store the caramel sauce (in the fridge I assume) and will I need to heat it to get it to drizzle? November 26, 2013 at 5:49am Reply

    • Jaclyn: You can store it for a week in the fridge for 2 weeks. If it’s fully chilled you may want to warm it just a little. November 28, 2013 at 8:08pm Reply

  • Kristen: When you say 3 (8oz.) pkg cream cheese, does that imply 24 oz. of cream cheese total? And do the eggs need to be cold or room temp, or does it matter? November 27, 2013 at 12:24pm Reply

    • Jaclyn: Yes, the 3 (8 oz pkgs) would just be 24 oz total whatever size you can find to equal that would be great. I used cold eggs but it probably doesn’t matter. November 28, 2013 at 8:01pm Reply

  • Natasha: Just made TWO of this recipe today for thanksgiving tonight. thanks for the great idea! November 28, 2013 at 9:23am Reply

    • Jaclyn: You’re very welcome Natasha! Happy Thanksgiving! November 28, 2013 at 2:11pm Reply

  • Kristen: I made these for Thanksgiving and they were such a hit! I’ve never baked cheesecakes before, they were foolproof and delicious. I’m making the caramel recipe and jarring it for friends and family for Christmas, so many people were asking for it. Thank you for a great recipe. December 23, 2013 at 12:28pm Reply

    • Jaclyn: Lucky friends and family you have :). I’m so glad this was enjoyed Kristen! Thanks for leaving a comment! December 28, 2013 at 4:51pm Reply

  • Alicia: Hi, I just made this. Took it out of the oven, it looked beautiful!! But when I went to cover and put in fridge…..there was a big crack down center:(. Is that normal?
    Thanks
    Alicia December 25, 2013 at 1:16pm Reply

    • Jaclyn: Yes that will happen sometimes, it may be lightly over-baked or next time I would use a water bath but it should still taste great. I hope you love it! December 25, 2013 at 10:59pm Reply

  • Hakkinda Bilgi: Thanks for amazing posts and blog …. :) September 6, 2014 at 4:01am Reply

    • Jaclyn: Thanks for the thanks :)! September 6, 2014 at 2:15pm Reply

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