Go Back

PUMPKIN CARAMEL CHEESECAKE

No ratings yet
Author: Lindsay Nathanson

Ingredients
  

CRUST

  • 2 cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted

CHEESECAKE FILLING

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • 1 can pumpkin purée (15 oz)
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon nutmeg

TOPPING

Print Recipe
Pin Recipe

Instructions
 

CRUST

  • Preheat the oven to 350 degrees.
  • Prepare a 10” springform cheesecake pan with parchment paper at the bottom.
  • In a medium bowl, combine graham cracker crumbs, brown sugar and cinnamon.
  • Add melted butter and mix until combined.
  • Place mixture into prepared pan to create an even layer of crumb mixture. Press mixture down until it is packed tightly at the bottom.
  • Bake for 10 minutes.
  • Set aside to cool.

CHEESECAKE FILLING

  • Preheat oven to 325 degrees.
  • In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  • Add sugar and beat on high for an additional 3 minutes.
  • Add vanilla extract and salt and mix until just combined.
  • Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  • Add sour cream and mix until combined.
  • Add heavy cream and mix until combined.
  • Add 3 cups of cheesecake mixture on top of cooled crust. Place in the freezer for 15 minutes.
  • While that is in the freezer, prepare the pumpkin portion of the cheesecake.
  • Add pumpkin, cinnamon, cloves and nutmeg to the mixture. Mix until combined.
  • Remove 1 cup of this pumpkin mixture and set aside. (Otherwise you will have too much and it will overflow).
  • Once the bottom layer has been in the freezer for 15 minutes, take it out and add remaining pumpkin mixture.
  • Wrap the outside of your springform pan in aluminum foil.
  • Place cheesecake pan onto a baking sheet and prepare a water bath.
  • Carefully pour water onto the baking sheet. Fill until the water is about halfway up the side of the baking sheet.
  • Carefully place baking sheet into the oven and bake for 90 minutes.
  • After 90 minutes, turn the oven off and crack the door open 1 inch.
  • Leave the cheesecake in the oven like this for another 60 minutes.
  • After the hour, take the cheesecake off of the baking pan and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  • Place in the refrigerator for 4 hours.

TOPPING

  • In a stand mixer fitted with a whisk attachment, beat heavy cream and powdered sugar together at a high speed. Mix until whip cream comes together.
  • Drizzle caramel over cheesecake.
  • Use a piping bag fitted with a large star tip to create a whip cream border.

Notes

*14 Slices