Description
Creamy caramel pumpkin cheesecake whispers autumn’s sweet embrace with rich spices and silky texture. Indulgent layers meld seasonal warmth, inviting taste buds on a delightful journey through comforting flavors you’ll savor.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) canned pumpkin
- 1/2 cup (100 grams) sugar
Crust Ingredients:
- 1 1/2 cups (180 grams) gingersnap cookie crumbs
- 1/4 cup (60 milliliters) melted butter
Flavoring and Finishing Ingredients:
- 1/4 cup (60 milliliters) caramel sauce (plus extra for drizzling)
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust by crushing gingersnap cookies and blending with melted butter. Press the mixture firmly into the bottom of a springform pan, creating an even layer. Bake at 325F (165C) for 10 minutes, then allow to cool completely.
- In a large mixing bowl, whip cream cheese until smooth and creamy. Incorporate canned pumpkin, sugar, and caramel sauce, blending until uniform in texture. Fold in pumpkin spice and vanilla extract, ensuring all ingredients are thoroughly combined.
- Gently introduce eggs into the mixture, one at a time, carefully mixing after each addition to maintain a silky consistency. Avoid overmixing to prevent air bubbles in the cheesecake.
- Transfer the pumpkin cheesecake batter onto the prepared crust, spreading evenly to create a uniform surface. Place in the preheated oven and bake for 60-70 minutes, watching for a slightly firm center and minimal jiggling when gently shaken.
- Remove from the oven and allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for a minimum of 4 hours or preferably overnight to achieve optimal setting and flavor development.
- Prior to serving, enhance the dessert by drizzling additional caramel sauce across the top, creating an enticing and decadent presentation.
Notes
- Select gingersnap cookies with robust spices for a more intense flavor profile that complements the pumpkin cheesecake.
- Ensure cream cheese is at room temperature to achieve a smoother, lump-free batter and prevent cracking during baking.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a more even texture.
- For a gluten-free version, substitute gingersnap cookies with gluten-free graham crackers or almond flour-based crust to accommodate dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 482 kcal
- Sugar: 32 g
- Sodium: 349 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 115 mg