Description
This pumpkin caramel cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin and a luscious caramel topping.
Ingredients
Units
Scale
- 1 1/2 cups (250 g) speculaas cookies, crushed
- 1 cup plus 1 tbsp (125 g) butter, melted
- 1 tbsp brown sugar
- 2 cups (500 g) cream cheese
- 1 cup (250 g) pumpkin puree
- 1 cup (200 g) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat your oven to 200°C (392°F). If making homemade pumpkin puree, wash and cut a pumpkin into pieces, place them on a baking sheet lined with parchment paper, and bake for about 45 minutes until soft. Scoop out the flesh and puree it.
- Reduce the oven temperature to 160°C (320°F).
- For the crust, combine crushed speculaas cookies, melted butter, and brown sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
- In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are slightly puffed. Allow to cool in the oven with the door slightly ajar.
- For the caramel topping, place the unopened can of sweetened condensed milk in a pot of boiling water, ensuring the can is fully submerged. Boil for 2-3 hours, topping up with water as needed. Let it cool completely before opening.
- Once the cheesecake is cooled, drizzle the caramel over the top. Avoid brushing it over the entire surface to prevent it from becoming too sticky to cut.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Notes
If you don’t have store-bought pumpkin puree, you can make your own by baking pumpkin pieces until soft and pureeing them. For the caramel, it’s best to drizzle rather than spread it over the cheesecake to avoid difficulty in cutting. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 300
- Fat: 28
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
- Cholesterol: 100