Description
A rich pumpkin cheesecake topped with homemade salted caramel sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup heavy cream
- For Salted Caramel: 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, 1 cup sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and 1/4 teaspoon salt. Beat until just combined.
- Beat in the eggs one at a time, mixing on low speed after each addition. Stir in the 1/2 cup heavy cream. Do not overmix.
- Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 60 to 70 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
- Make the salted caramel: Combine 1 cup sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves. Stop stirring and cook until the mixture turns a deep amber color.
- Remove the caramel from the heat. Carefully whisk in the warmed heavy cream (it will bubble vigorously). Whisk in the butter pieces until melted and smooth. Stir in the sea salt. Let the caramel cool slightly.
- Before serving, remove the cheesecake from the pan and drizzle generously with the cooled salted caramel sauce.
Notes
- For the water bath, use very hot water to help the cheesecake bake evenly and prevent cracking.
- If you prefer a thicker caramel sauce, cook it for a few extra minutes before adding the cream.
- Allow the cheesecake to come to room temperature for about 30 minutes before slicing for the best texture.
- Prep Time: 30 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg
Keywords: pumpkin cheesecake, salted caramel, graham cracker crust, fall dessert, cream cheese