This Caramel Pumpkin Cheesecake is a rich and delicious autumn dessert that's beautiful enough for a holiday table. It's the perfect fall baking project.
*This post is kindly sponsored by Karibe. Sponsorship allows me to maintain my blog and continue to create new free content for you. All opinions are my own.
The marriage of pumpkin and fall spices is undeniably delicious. The two are practically meant for each other. It's the very essence of autumn. Did you know that pumpkin and all its accompanying spices all hold the energy of abundance and prosperity? As the earth settles in for a long winter nap, she's reminding us to feast and be grateful because abundance is all around us.
So the next time you're scooping the guts out of a pumpkin, take a moment to consider all those seeds. Each one represents the potential for new life. We're surrounded by this kind of abundance all the time. Once we become aware of it, we begin to see how truly rich we are.
What makes Caramel Pumpkin Cheesecake so awesome?
This Caramel Pumpkin Cheesecake is going to make you a dinner party super star. With a thick crumb crust laced with spices, you could almost eat it all by itself. But the thick and rich pumpkin cheesecake is enough to send you right over the top. It's sweet and flavorful and smooth and creamy. You just can't get enough.
But we're not stopping there, kids. Oh no. We're also adding a layer of smooth sweet salted caramel to take it right over the top. Not only does this add a punch of sweetness, but it also covers any minor cracks in the surface of your cheesecake. We want it to look as beautiful as it tastes. If you bring this out for the holidays, everyone will be so impressed.
Choosing the right tools
A baker's tools can make a huge difference, especially when it comes to something delicate like a baked cheesecake. And as a kitchen witch, I know my tools also help me channel my energy into my food. I love using my Karibe knives set and utensil set for baking as well as cooking. They're beautiful and reliable, and I always have everything I need right when I need it.
I also love that I'm supporting a small black owned kitchenware business. I want the abundance and prosperity I'm creating to continue to create good vibes in the world. Getting my tools from a company like Karibe makes me feel more confident in the kitchen. I trust that they have put love and care into creating their product, and that energy carries into my food as well.
Ingredients for Caramel Pumpkin Cheesecake
This cheesecake is a bit of a project with several components, but you can definitely achieve all of them. You just need to plan ahead and be prepared. Here's what you'll need.
For the crust
We're making a basic crumb crust here. We're only using a few ingredients, but they play an important role.
- Graham crackers of biscuits - If you live somewhere that you can get graham crackers, go for that. My pick here in the UK is hobnobs because their oaty texture stays more firm underneath your cheesecake.
- Sugar
- Spices - I used ground ginger, cinnamon, and clove. You could also substitute prosperity spice if you've made a batch or pumpkin spice if you've bought some of that.
- Butter - unsalted and melted
For the cheesecake
It's important when mixing a cheesecake to have all your ingredients at room temperature, so take anything out of the fridge about two hours before you want to mix up your cheesecake.
- Pumpkin puree - I always used canned pumpkin puree. Make sure it's not pumpkin pie filling.
- Sugar
- Spices - This layer has cinnamon, ginger, nutmeg, clove, and allspice. Again you could substitute a similar spice blend if that's easier.
- Salt - Don't skip this.
- Cream cheese - Lots of it at room temperature.
- Vanilla extract - The cheap stuff is fine here. We've got lots of flavors going on, so just use whatever you've got.
- Lemon juice - From a bottle is fine.
- Eggs - At room temperature.
- Cream - You need heavy or double cream. You'll want this at room temp as well.
For the caramel
You could use store bought caramel, but this one is so tasty. I think it's worth it.
- Sugar
- Water
- Lemon juice
- Heavy cream or double cream
- Salt - Again, don't skip this. It definitely elevates the flavor.
For information on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.
Tips for a successful Caramel Pumpkin Cheesecake
Baked cheesecakes can be a bit fiddly, but the result is totally worth it. Make sure you read through the entire recipe before you start. This recipe really needs to be done the day ahead, so plan accordingly.
To get a smooth and creamy cheesecake, you need to have all your ingredients at room temperature before you begin mixing. You'll also want to scrape your mixing bowl regularly to make sure the mixture is well incorporated. So have a sturdy spatula on hand with a nice long handle. Give the mixture a good chance to blend before you move on to the next ingredient.
You'll also want to bake this in a water bath to keep the heat more consistent in your oven. Make sure your springform pan is well sealed with foil before you begin building your crust. You'll also want to put a kettle of water on to boil for later. When it's time for the cheesecake to go in the oven, situate the pan inside a larger roasting pan. Pour the batter in, then carry the whole thing to the oven. Once the whole thing is in the oven, carefully pour your recently boiled water into the roasting pan until it comes about halfway up the side of your springform pan.
How to avoid cracks in your cheesecake
The best way to avoid cracks in your cheesecake is to let it cool down slowly. You'll know your cheesecake is done when it just wobbles a bit in the center. Remember, you want wobbles, not waves, so if it looks like a tide in the middle, keep baking. Once we're down to just a bit of a jiggle, turn the oven off and leave the oven door ajar for about a half hour before removing your pan from the oven. Then let your cheesecake cool completely to room temperature on the counter before refrigerating it for at least four hours to make sure it's well chilled. Hopefully, this will result in a nice smooth top.
If you did end up with a few cracks, though, not to worry. The caramel will cover any cracks. Make sure you have a good whisk, but we're not going to use it until the end. When you're cooking your sugar and water together in the initial stages, you don't want to do anything more than swirl the pan gently. Once the sugar has turned an amber color, you can add your cream, then whisk that in to smooth it out, and let it bubble away to thicken. It will get thicker as it cools, so turn the heat off while it's still quite loose.
The caramel will continue to flow while it's still warm, but once your completed cheesecake has been in the fridge for a few hours, it will hold its shape and be soft and delicious.
When it's time to serve your cheesecake, make sure you have a good, sharp knife. Bring your knife straight down and straight out with each cut, and clean it off in between for beautiful slices.
Dessert is a beautiful reminder of the abundance and prosperity we enjoy. This Caramel Pumpkin Cheesecake is definitely going to bring that indulgent energy to your table. It's gonna be awesome.
Looking for more awesome cheesecake recipes? Try some simple Nutella Cheesecake Parfaits or these cute Mini Pumpkin Cheesecakes.
PrintCaramel Pumpkin Cheesecake
This Caramel Pumpkin Cheesecake is a rich and delicious autumn dessert that's beautiful enough for a holiday table. It's the perfect fall baking project.
- Prep Time: 45
- Cook Time: 90
- Total Time: 2 hours 15 minutes
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust
- 9 graham crackers or 16 hobnobs
- 3 tablespoons sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 ounces (6 tablespoons) butter, melted
For the filling
- 1 can (15 ounce) pumpkin puree
- 1-⅓ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 1-½ pounds (3 packages) cream cheese, softened
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 5 eggs
- 1 cup heavy cream
For the topping
- 150 grams (⅔ cup) sugar
- 2 tablespoons water
- ¼ teaspoon lemon juice
- ½ cup heavy cream
- ½ teaspoon salt
Instructions
For the crust
- Preheat oven to 325 F (160C). Lightly grease a 9-inch spring form pan and wrap the outside with foil. We're going to put this in a water bath later, so you want to make sure the seam of your pan is sealed up.
- Give your graham crackers or biscuits a good smash as you add them to the bowl of your food processor. Add the sugar and spices, then turn on the food processor until you have fine crumbs. You'll know it's ready when the sound changes. If you don't have a food processor, put everything in a zip top bag and smash away with your rolling pin.
- Add the melted butter to the food processor and pulse until combined. Or just stir it together in a bowl. Your mixture will look like wet sand.
- Pour your graham cracker crumbs into the spring form pan and press them evenly into the bottom with a rubber spatula or your hands. You can work the crumbs up the side if you like.
- Bake your crust for 15 minutes. It will smell slightly toasty and will be ever so lightly browned.
- Remove from oven and set on a wire rack to cool.
For the filling
- In a small mixing bowl, combine sugar, spices and salt.
- In a large mixing bowl or the bowl of your stand mixer, beat the cream cheese for a couple of minutes until it's smooth and light.
- Slowly add the sugar mixture with the mixer on medium. After it's all combined, stop and scrape down the bowl with a rubber spatula.
- Add the pumpkin, vanilla, and lemon juice and mix on medium until well combined. Give it another scrape.
- Next add your eggs one at a time making sure each is incorporated before adding another. Scrape the side of the bowl and give it another mix.
- Finally add the cream. Once that's mixed in, you can ditch the mixer. Scrape down the sides of your bowl and give everything one final mix with your spatula.
- Carefully pour your filling into the springform pan. Place your springform pan into a large roasting pan. Place the pans in the oven and ever so carefully pour the water from a recently boiled kettle into the roasting pan until it comes about halfway up your springform pan.
- Bake for about 1 hour and 30-40 minutes. The cheesecake will still be a bit wobbly in the middle, but it shouldn't wave.
- Leave the cheesecake in the pan to cool for about an hour. After that you can pull it out of the roasting pan, gently remove the collar, and leave it to cool completely on a wire rack. Then lightly cover it with plastic wrap and refrigerate for at least 4 hours, preferably over night.
For the topping
- Put sugar, water, and lemon juice in a medium sauce pan and stir gently, then get rid of the spoon. Cook over medium high heat until the sugar turns an amber color.
- Turn heat down to medium low, add cream and salt, and stir carefully. It will seize up for a second, but then mix up just fine. Cook until the sauce thickens. You'll know it's ready when the bubbles start to slow down and become smaller. It will continue to thicken as it cools.
- Remove from heat and let the caramel cool for about 20 minutes.
- Pour it over the top of your cheesecake. It will slowly spread to cover the top of the cheesecake. You may have to gently coax it into the edges.
- Keep the cheesecake in the fridge until you are ready to serve. The caramel wil be a bit runny at first but will set as it chills.
Notes
- Pumpkin pie spice or prosperity spice can be used instead of all the separate spices if you have it.
Nutrition
- Serving Size: 12
Keywords: Caramel, Pumpkin Cheesecake
Robyn Stone | Add a Pinch says
This is absolutely beautiful and mouthwatering!!! Love it!!!
Renee says
Thank you so much. I was really pleased with how it turned out.
Genell {Nel's Nook} says
I love pumpkin cheesecake and this looks so good!
Renee says
It was pretty seriously rad.
Nikki says
Made this for Thanksgiving. Oh my. It was awesome. One thing I added - some toasted coconut to the crust. And a sprinkle of it on top. I've got some coconut fans in this house and I sneak it in wherever I can. .. 😉
Renee says
That's a great idea! I'm so glad you enjoyed it!
Dawn says
Instead of using graham cracker sheets, can I use graham cracker crumbs already crushed? If so, do you know roughly how many cups that would equal to 9 graham cracker sheets? Pumpkin and caramel are my absolute favorite!! Cannot wait to make this!
Renee says
You could definitely use graham cracker crumbs. I'd estimate about two cups. Luckily, a graham cracker crust is quite forgiving, and you can sort of eyeball it. Your crumb and butter mixture should look like wet sand. I hope you love it!