No Bake Pumpkin Cheesecakes with Caramel Sauce

October 11, 2013

Hey everyone! I just started a fun new pin board today and have invited several of my foodie friends to pin to it, so it should have some seriously delicious stuff on it for you to pin and make. You can click on the link HERE to follow. It’s the first group board I’ve created so I hope to make it a success! Thanks for your support!!

No Bake Cheesecakes with Salted Caramel Sauce | Cooking Classy

Now for this post, I just have to say it. I really don’t like these photos. BUT, these cheesecakes were so good that I just had to share anyway. I took pictures twice, yesterday then again today and I’m just not getting the photos to turn out how I’d like (for example, that caramel sauce in the second and third pic – yeah it looks artificial but it’s real). These dark rainy days are just that, dark out. Frustrating but on a better note, since I made these two days in a row that means I get to eat them two days in a row! I’ll never complain about eating cheesecake.

I post cheesecake and other various cheesecake inspired desserts quite a bit. Cheesecake and ice cream and anything chocolate are all probably my favorite desserts, so I make them way too much I’m sure. Last week I posted Pumpkin Cheesecake Breakfast Smoothies (that are actually healthy yet so creamy and delicious), Pumpkin Cheesecake Cupcakes and now these, just to finish off that pumpkin cheesecake list (all though some form of pumpkin cheesecake cookie or blondie is sounding seriously tasty. I’ll resist though and wait until next year for that :).

No Bake Pumpkin Cheesecakes with Salted Caramel Sauce | Cooking Classy

These cheesecakes are so easy. Their texture is more like a mousse than an actual cheesecake (to be more cheesecake-like you could probably add in some dissolved gelatin). They are amazingly fluffy and perfectly creamy.

The caramel is optional if you aren’t feeling up to making it (did I really just list caramel as optional? In my mind caramel it is a must!) and you could replace that 2 Tbsp of caramel in the mixture with an equal amount of brown sugar.

You really should make them with caramel though, just saying. Also, if you can’t find the Biscoff cookies then you could make a graham cracker crust instead (make one and half of this recipe here). And if you aren’t a salty caramel kind of person, of course just omit the sea salt. Enjoy!

No Bake Pumpkin Cheesecakes with Caramel Sauce | Cooking Classy

No Bake Pumpkin Cheesecakes with Caramel Sauce | Cooking Classy

No Bake Pumpkin Cheesecakes with Salted Caramel Sauce

An easy to make individual pumpkin cheesecakes with a luscious mousse-like texture and a rich and tangy cream cheese flavor.

Servings: 6
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 16 Biscoff cookies , finely crushed
  • 2 Tbsp butter , melted
  • 1 2/3 cup heavy cream , divided
  • 8 oz cream cheese (cold)
  • 2 Tbsp caramel sauce , plus more for topping, recipe follows
  • 6 Tbsp packed light-brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 pinch ground cloves
  • 1 cup canned pumpkin puree , chilled
  • Flaked or coarse sea salt (optional)

Instructions

  1. In a mixing bowl (or food processor if that's what you used to crush cookies) blend together butter and crushed Biscoff cookies until evenly moistened. Divide mixture among six small cups and gently press into an even layer.
  2. In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy. Fold in pumpkin puree, then fold in whipped heavy cream.
  3. Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe or dollop over tops. Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.
  4. Notes: Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving). Store ingredients in refrigerator until ready to assemble.
  5. Recipe Source: Cooking Classy, inspired by My Baking Addiction
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake
Author: Jaclyn
Caramel Sauce

Ingredients
1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter
1/2 cup heavy cream

Instructions
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 medium-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. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Pour caramel into a glass jar to cool, sprinkle lightly with sea salt when serving if desired.

 

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

52 Comments

  • Garnell

    This looks absolutely delish! How much gelatin should I add to make it more of a cheesecake texture and should I double the recipe for a 10″ spring form pan.

    I will wait to hear back from you.

    • Jaclyn

      Jaclyn Bell

      I’d probably use about 2 tsp and dissolve it according to the pkg. directions first. And yes you’d probably want to double for a 10-inch. Hope you love it!

  • Wanda W.

    Looks yummy but I’m not a fan of pumpkin. Can I substitute it with sweet potato?

  • Nayana

    Hi Jaclyn, how would the measurements be for a 8 inch spring foam pan ? Should I just double all the ingredients ? But 16 oz cream cheese may be way too much. Please give me inputs. The recipe is inviting want to give it a try soon.

  • Talin

    I made these and they were delicious! But next time I’ll change the measurements. I followed them exactly and there was WAY too much whip cream in the mousse. 1 cup of whip cream was too much from 1 cup of pumpkin & 8 oz cream cheese. Next time I’ll start with 1/2 cup of whip cream then add as needed. Also, I ended up with a lot of mouse and not as much crust, so I decorated with extra Biscoff cookies. Next time I’ll probably make the mousse to crust ratio more equal. Very yummy & very cute!

  • No Bake Pumpkin Cheesecake Cups – Recipes by Jessica Gavin

    […] cookies for a twist. I was inspired by a pumpkin cheesecake with caramel sauce recipe featured on Cooking Classy, which incorporated whipped cream into the pumpkin cream cheese base to make it even more light and […]

  • Sharmila

    In a bit of a bind on time. Could I use store bought caramel sauce to make the cheesecake and to drizzle on top?

    • Sharmila

      Never mind. You inspired me with your beautiful pictures. Made it! So excited! Can’t believe I made caramel! Thanks for the great pics and recipe!

  • Chelsea

    Hi, I’m in Australia and really want to make these but here we do not have the pumpkin Purée. Would it work if made own? Thank you

    • Jaclyn

      Jaclyn Bell

      Yes I think homemade purée would work just fine. If it’s fairly wet I may recommend straining it in a fine mesh strainer for a bit.