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 (15 ml) 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 / 395 g) 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