Fall is the perfect time to enjoy all things pumpkin and what better way to indulge than with a delicious caramel pumpkin cheesecake. This dessert is the perfect combination of creamy cheesecake, spicy pumpkin, and sweet caramel. Making this dessert from scratch may seem daunting, but with this ultimate guide, you’ll be a pro in no time.
Ingredients:
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/4 cup heavy cream
For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C).
- To make the crust, combine the graham cracker crumbs, melted butter, and granulated sugar in a medium-sized bowl. Mix well.
- Press the crust mixture into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Set aside.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth.
- Add the pumpkin puree, cinnamon, ginger, nutmeg, and salt to the cream cheese mixture. Beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Add the heavy cream and mix until just combined.
- Pour the filling over the crust in the springform pan.
- Bake the cheesecake in the preheated oven for 50-60 minutes, until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for an additional 10-15 minutes with the door slightly open.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- To make the caramel sauce, heat the granulated sugar in a medium-sized saucepan over medium heat. Stir constantly until the sugar has melted and turned golden brown.
- Add the butter to the saucepan and stir until it has melted and combined with the sugar.
- Remove the saucepan from the heat and carefully add the heavy cream, stirring constantly. Be careful as the mixture will bubble up.
- Add the salt to the caramel sauce and stir until it is well combined.
- Pour the caramel sauce over the cooled cheesecake and spread it evenly.
- Chill the cheesecake in the refrigerator for at least 2 hours, or until it is completely chilled and set.
- To serve, slice the cheesecake into portions and drizzle with additional caramel sauce if desired.
This caramel pumpkin cheesecake is the ultimate fall dessert that will impress all of your friends and family. By following this ultimate guide, you’ll be able to make this delicious dessert from scratch with ease.