Description
Experience the essence of autumn with our Pumpkin Cheesecake, a fusion of luscious creamy flavors and comforting spices. Picture a crispy graham cracker crust infused with hints of cinnamon and brown sugar forming the base for a smooth filling. The true star here is the velvety combination of cream cheese and pure pumpkin puree elevated with a medley of ginger, nutmeg and cloves. Each spoonful encapsulates the warmth that autumn brings. To add a touch of indulgence our homemade salted caramel sauce cascades down the sides transforming this cheesecake into more, than just a dessert; it’s an embodiment of the enchanting autumn season that invites you to savor every single bite as it unfolds a tale of seasonal magnificence.
Ingredients
For the Graham Cracker Crust:
1 ⅓ c graham cracker crumbs
6 tbsp melted butter
3 tbsp light brown sugar
½ tsp cinnamon
For the Filling:
¾ c granulated sugar
½ c packed brown sugar
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground cloves
2 tbsp corn starch or flour
24 ounce brick style cream cheese
1 ¾ c pumpkin puree
3 tbsp sour cream
3 large eggs
For the Salted Caramel Sauce:
¾ c white sugar
4 tbsp unsalted butter, cut into 4 pieces
⅓ c whipping cream
1 tsp vanilla extract
¼ tsp coarse salt
Instructions
Preheat your oven to 350°F (175°C).
Cover the bottom and sides of a 9-inch springform pan, with aluminum foil.
For the Graham Cracker Crust:
Combine 1 ⅓ cups of graham cracker crumbs, melted butter (6 tablespoons) sugar (3 tablespoons) and cinnamon (½ teaspoon).
Press this mixture onto the bottom of your springform pan.
Bake it for 8 minutes then remove from the oven and let it cool.
For the Cheesecake Filling:
In a bowl mix together granulated sugar (¾ cup) packed sugar (½ cup) cinnamon (1 teaspoon) ground ginger (½ teaspoon) nutmeg (¼ teaspoon) ground cloves (¼ teaspoon) and cornstarch (2 tablespoons).
In another bowl beat cream cheese (24 ounces) until smooth then incorporate the sugar spice mixture.
Add pumpkin 1 ¾ cups) and sour cream (3 tablespoons) to the mixture.
Beat in three eggs, one at a time being careful not to overmix.
Pour this filling over the crust in the springform pan.
Baking:
Place the springform pan inside a roasting pan.
Fill the roasting pan with about half an inch of water around the springform pan.
Bake in the oven, for 55 to 65 minutes. Make sure to set the oven to the desired temperature and ensure that there is a jiggle, in the middle when you gently shake the pan.
Once it’s done baking take it out of the oven. Let it cool down in a water bath until it reaches a temperature.
After removing the cheesecake from the water bath carefully unwrap the foil. Allow it to cool completely on a wire rack.
For results refrigerate it for at least 4 hours preferably overnight.
To prepare the Salted Caramel Sauce:
In a saucepan over medium heat cook ¾ cup of sugar until it melts and turns into an amber color.
Stir in 4 tablespoons of butter until fully melted.
Remove from heat. Whisk in ⅓ cup of whipping cream 1 teaspoon of vanilla extract and ¼ teaspoon of salt.
When serving:
Gently run a knife, along the edges of the cheesecake before opening up the springform pan.
Serve with a drizzle of salted caramel sauce. You can also add whipped cream. Sprinkle some cinnamon for flavor if desired.
Enjoy your delicious homemade Pumpkin Cheesecake!
Notes
When it comes to turning this Pumpkin Cheesecake into a gluten-free treat it’s not just, about swapping ingredients; it’s about getting creative with the recipe. Instead of using graham crackers for the crust you can use your favorite gluten-free graham-style crumbs that are certified gluten-free to avoid any cross contamination. This straightforward modification keeps the texture and flavor of the crust while guaranteeing that people, with gluten sensitivities can relish it safely. To thicken the filling you can use gluten-free cornstarch or a blend of gluten-free flours instead of regular flour which will maintain the perfect consistency of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
