Description
Perfect for fall: pumpkin caramel cheesecake.
Ingredients
Scale
For the crust
- 1 1/2 cup (250 g) speculaas cookies
- 1 cup plus 1 tbsp (125 g) butter, melted
- 1 tbsp brown sugar
For the filling
- 2 cups (500 g) cream cheese
- 1 cup (250 g) pumpkin puree
- 1 cup (200 g) brown sugar
- 3 eggs
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- seeds from 1 vanilla bean pod or 3 tsp vanilla extract
- 10 oz (300 g) sweetened condensed milk
Instructions
- If you don’t have store bought pumpkin puree, take a pumpkin, wash and cut it into pieces, place them onto a baking sheet lined with parchment paper and bake for about 45 minutes at 200 C. I used 500 g of butternut squash. Let it cool to room temperature, then take out soft meat. Puree it in your blender.
- For the crust, combine ground speculaas cookies with melted butter and brown sugar, press it onto the bottom of springform pan (9,5 inch or 24 cm).
- Preheat oven to 320 F (160 C).
- For the filling, combine cream cheese with sugar, mix. Add eggs, one by one. Add vanilla beans (or extract) and spices. Add pumpkin puree. Pour onto the crust, bake for 60 minutes. Put a pot of water on the bottom of your oven while baking the cheesecake, it will make the filling nicer and creamier. When done, let cool to room temperature.
- For dulche de leche caramel, cook 1 can (300 g) of condensed milk on low heat, stirring, until it gets nice brown, caramel color. Drizzle over the cheesecake and store in fridge overnight.