DessertsRecipes

Pumpkin Cheesecake – Deliciousness Covered with Salted Caramel

by Micaela Harrasser

The pumpkin saga continues! The weather has been pretty terrible here, so I thought a comforting, indulgent cake is what I need right now to combat the weather blues. This cheesecake is deliciously rich, just as you would expect a great cheesecake to be. In addition, the pumpkin and spices make it perfect for autumn and give it a nice, seasonal twist.

Of note, this cheesecake is not ‘new York style’ – ie does not have sour cream for that slightly sour flavor. Feel free to add a tablespoon to the mix if that’s your go-to style! For the spices, these are commonly found in a pumpkin spice mix (which you can buy or make yourself). Feel free to add that instead 😊 and of course, make sure your pumpkin is delicious and sweet! Enjoy!

Pumpkin Cheesecake - Utter Deliciousness covered with salted caramel

Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For the base:

  • 125g cookies
  • 50ml melted coconut oil
  • 2 tbsp peanut butter

For the filling:

  • 600g cream cheese (I used a mix of full-fat and light)
  • 200g sugar
  • 400g pumpkin puree
  • 3 eggs
  • 2 Tbsp maizena
  • pinch of salt
  • 1 tsp of ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated ginger
  • ½ tsp ground cloves

For the salted caramel sauce:

  • 125g sugar
  • 70ml cooking cream
  • 20g butter
  • pinch of salt

Instructions

  1. Turn the oven to 180C.
  2. First, let’s make the base: in a stand mixer, add the cookies and reduce them to a fine powder.
  3. Transfer to a bowl, and add peanut butter and melted coconut oil.
  4. Mix well until combined, then transfer to your cake tin.
  5. Flatten it with a spatula or a flat glass, to make it even.
  6. Place in the middle of the oven and cook until a light golden color develops, about 20 minutes.
  7. Once done, remove from the oven to cool down.
  8. Now let’s make the filling.
  9. Using a stand mixer with whisk attachment, or hand mixer, mix the sugar and the cheese until you get a light, fluffy mixture without lumps (about 5 min).
  10. Next, add the pureed pumpkin and mix until incorporated.
  11. Next, add the eggs and vanilla paste.
  12. Mix well.
  13. Now add the dry ingredients (maizena and spices).
  14. Mix well one last time on low speed.
  15. Transfer the filling to the cake tin containing the pre-baked crust.
  16. Place in the middle of the oven and cook for 1h.
  17. Turn the oven off and leave the cake in (to prevent the cake from collapsing).
  18. After about 30 min, remove the cake and leave it to cool down for an extra half an hour.
  19. Place in the fridge until completely chilled, about 4h.
  20. Anytime between those 4h up to about 20 minutes before serving the cake, make the caramel sauce.
  21. In a small pot, add all ingredients.
  22. Cook on a medium/low heat stirring frequently until it starts bubbling (ie, caramelizing).
  23. Keep cooking for 3-4 minutes, then turn the heat off. Make sure there are no lumps.
  24. Let the caramel sauce cool off a bit to become dense, and it’s ready!
  25. Taste it before adding it to the cake to make sure the saltiness is a-okay.
  26. Enjoy!

Notes

Storage: you can keep it in the fridge in an airtight container for up to three days. The caramel sauce will keep in the same storing conditions for up to a week.

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