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!

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Pumpkin Cheesecake with Salted Caramel Sauce

Yield: 10 servings

Ingredients

  • 1 3/4 cups crushed graham crackers (from 14 sheets)
  • 1/3 cup packed light-brown sugar
  • 7 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

  • Salted caramel sauce , recipe below or store bought
  • Sweetened whipped cream , for serving (optional)

Instructions

  1. 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

  1. 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 salted caramel sauce then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.
  2. Recipe Source: Cooking Classy

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70 comments

  • Luisa Bellissimo: Looks great!
    I’ll definitely make this for Thanksgiving!
    Thanks for the great pictures and easy to follow instructions! September 24, 2018 at 12:39pm Reply

  • Heather Luidhardt: I made this, and there is a huge split right down the middle :( Hoping it still tastes good November 22, 2017 at 11:12am Reply

  • Lindsay: Hello! I’m planning on making your pumpkin cheesecake recipe for Thanksgiving but I can’t find your recipe for the caramel sauce. The link doesn’t seem to be working and tried searching on your site! Help! :) thank you- I’m excited to try this!! November 19, 2017 at 8:42am Reply

  • Naureen: Hi! I’ve made this recipe twice for thanksgiving now and it is amazing!! Thank you for sharing! I wanted to change it up this year based on the crowd and make it as mini cheesecakes instead of 1 large one. Any suggestions on going about with this or do u link it will work if I do it the same way, just split everything into a mini cheesecake baking pan? I saw the recipe that’s similar to this but for cupcakes, but I want to keep it as pure cheesecake.
    Please help! November 2, 2016 at 4:41pm Reply

  • Claudia: Hello, would you suggest to cook this in a water bath? November 25, 2015 at 10:21am Reply

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