Here’s a recipe for a show-stopping Salted Caramel Pumpkin Cheesecake that’s perfect for any occasion! This creamy, dreamy dessert combines classic fall flavors with a delightful salty-sweet twist, making it a guaranteed crowd-pleaser and easier to make than you think.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese is a must for a rich, creamy texture. Do not use whipped or spreadable cream cheese.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling (which is pre-spiced and sweetened).
- Graham Cracker Crumbs: You can buy these pre-crushed or crush your own graham crackers. For a gluten-free option, use gluten-free graham crackers or crushed gluten-free cookies.
- Heavy Cream: Essential for the caramel sauce. Dairy-free heavy cream alternatives can work but may alter the texture slightly.
- Brown Sugar: Both light and dark brown sugar work for the cheesecake and caramel.
- Spices: Cinnamon, nutmeg, ginger, and cloves create that classic pumpkin spice flavor. If you have pumpkin pie spice blend, you can use that instead.
Ingredients:
For the Crust:
* 1 ½ cups graham cracker crumbs
* ¼ cup granulated sugar
* 6 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Filling:
* 24 ounces (3 blocks) full-fat cream cheese, softened
* 1 cup granulated sugar
* ½ cup packed light brown sugar
* 1 cup pure pumpkin puree
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon ground cinnamon
* ½ teaspoon ground ginger
* ¼ teaspoon ground nutmeg
* ⅛ teaspoon ground cloves
* ¼ teaspoon salt
For the Salted Caramel Sauce:
* 1 cup granulated sugar
* ¼ cup water
* ½ cup heavy cream, warmed
* 4 tablespoons unsalted butter, cut into cubes
* 1 teaspoon sea salt (or more, to taste)
How Much Time Will You Need?
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes (plus cooling time)
- Total Time: Approximately 2 hours (active time), plus 4 hours chilling
- Servings: 10-12 slices
- Tools Needed: 9-inch springform pan, large mixing bowl, hand mixer or stand mixer, small saucepan, foil.
Step-by-Step Instructions:
1. Prepare Your Springform Pan and Oven
Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with several layers of heavy-duty aluminum foil. This prevents water from seeping in during baking.
2. Make the Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool slightly while you make the filling.
3. Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Beat on low speed until just combined, being careful not to overmix.
4. Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, making sure it comes about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
5. Cool and Chill the Cheesecake
Turn off the oven and prop the oven door open slightly, leaving the cheesecake inside for 1 hour. This helps prevent cracking. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
6. Make the Salted Caramel Sauce
In a medium saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture turns an amber color (about 8-10 minutes). Carefully and slowly pour the warmed heavy cream into the caramel while whisking constantly (it will bubble up!). Remove from heat and whisk in the butter and sea salt until smooth. Let the sauce cool slightly; it will thicken as it cools.
7. Assemble and Serve
Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled salted caramel sauce generously over the top of the cheesecake. Slice and serve immediately.
Storage Instructions:
Store leftover Salted Caramel Pumpkin Cheesecake covered in the refrigerator for up to 3-4 days. For best texture, let slices sit at room temperature for about 15-20 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to 1 month. Thaw in the refrigerator overnight before enjoying.
Frequently Asked Questions (FAQ):
Q: Why do I need a water bath for cheesecake?
A: A water bath (bain-marie) creates a moist, even baking environment, which helps the cheesecake bake slowly and prevents cracking on top.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! Cheesecake is best made the day before you plan to serve it, allowing it plenty of time to chill and firm up. Add the caramel sauce just before serving.
Q: My cheesecake cracked, what went wrong?
A: Cracking can happen if the cheesecake bakes too quickly, cools too rapidly, or is overmixed. Don’t worry, it still tastes delicious, and the caramel sauce will cover any imperfections!
Q: Can I use store-bought caramel sauce?
A: Yes, you can use a good quality store-bought salted caramel sauce to save time. Warm it slightly before drizzling.
Q: How do I know when the cheesecake is done baking?
A: The edges of the cheesecake should appear set, but the center 2-3 inches should still jiggle slightly when you gently shake the pan. It will continue to cook and set as it cools.
Q: Can I use different spices?
A: Yes, you can adjust the spices to your preference. If you prefer a stronger spice flavor, you can slightly increase the amounts. You can also add a pinch of allspice.