Pumpkin Cheesecake
Pumpkin Cheesecake with Salted Caramel is smooth & creamy with big pumpkin flavor. Learn all the secrets to making the perfect pumpkin cheesecake that's sure to be a showstopper at Thanksgiving
Servings: 12 pieces
Ingredients
For the Graham Cracker Crust
- 1 1/3 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
For the Filling
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons corn starch or flour
- 24 oz brick style cream cheese*
- 1 3/4 cups pumpkin puree**
- 3 tablespoons sour cream
- 3 large eggs
For the Salted Caramel Sauce
- 3/4 cup white sugar
- 4 tablespoons unsalted butter cut into 4 pieces
- 1/3 cup whipping cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
Instructions
- Preheat the oven to 350F. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil about 5 times so that no edges are showing.
Graham Cracker Crust
- Stir together the graham cracker crumbs, melted butter, sugars and cinnamon in a medium sized
- Press the mixture down into the bottom of your prepared springform pan.
- Bake for 8 minutes in the oven.
Cheesecake Filling
- Stir together the white sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and corn starch in a medium bowl.
- In a large bowl beat together the cream cheese until smooth. Mix in the sugar mixture.
- Beat in the sour cream & pumpkin puree. Then mix in the eggs 1 at a time, being careful not to overmix the batter.
- Pour the batter over top of the graham cracker crust.
- Place the cheesecake in the middle of a large roasting pan, then pour about 1/2 inch of water into the roasting pan. (The aluminum foil should still be wrapped around the springform pan).
- Place the roasting pan with the cheesecake inside in the oven to bake. Bake for 55-65 minutes, or until the top looks just set and if you give the pan a gentle nudge the cheesecake still has a slight wobble.
- Remove the roasting pan from the oven. Cool the cheesecake in the roasting pan until the water is lukewarm. Then remove the cheesecake from the water bath, unwrap the foil and continue cooling on a wire rack. Once completely cooled, wrap springform pan with clingfilm and chill in the fridge for at least 4 hours or preferably overnight.
Salted Caramel Sauce
- Add the sugar to a medium saucepan over medium heat. Stir constantly as the sugar cooks. It will form lumps, then turn into a smooth amber color liquid.
- Once it's entirely smooth, add in the butter and whisk gently until melted. (Be careful - the mixture will boil up).
- After the butter has melted, remove from the heat and whisk in the cream. Then stir in the vanilla extract & salt.
To Serve
- When ready to serve, trace a thin knife around the edges of the cheesecake. Unclamp the outer ring of the springform pan.
- Top with whipped cream and a sprinkle of cinnamon (optional), and optionally serve with salted caramel sauce.
Notes
*Use full-fat, brick-style cream cheese.
**Make sure to use pure pumpkin and not pumpkin pie filling.
***Store leftovers in the fridge. Cheesecake can be wrapped tightly and frozen, then thaw in the fridge.
Nutrition
Calories: 526kcal | Carbohydrates: 51g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 145mg | Sodium: 371mg | Potassium: 211mg | Fiber: 1g | Sugar: 42g | Vitamin A: 6797IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg