Classic Pumpkin Cheesecake Recipe (Salted Caramel)

Ingredient Notes

For the Crust:

• Gingersnap Cookies: These add a spiced, robust flavor that elevates the crust from a simple base to a crucial part of the dessert’s overall flavor profile.
• Pecans: These nuts are rich in healthy fats and add a nice crunch, complementing the gingersnap cookies beautifully.
• Salt & Melted Butter: Salt enhances the flavors, and butter acts as the binding agent, ensuring your crust holds together perfectly.

For the Cheesecake:

• Cream Cheese: Use room temperature cream cheese for a smooth and creamy result.
• Granulated & Brown Sugar: Granulated sugar adds sweetness, while brown sugar brings in a hint of molasses, enhancing the pumpkin flavor.
• Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains additional spices and sugar.
• Flour: Acts as a stabilizer, giving your cheesecake structure and reducing the likelihood of cracks.
• Spices & Salt: Cinnamon, cloves, ginger, and nutmeg make up the pumpkin spice blend that’s crucial for that fall flavor.
• Eggs & Egg Yolk: These not only add structure but also richness to the cheesecake. Room temperature eggs integrate more easily into the batter.
• Vanilla Extract: Adds aromatic complexity. A little goes a long way to enhance flavors.
• Sour Cream: Adds tanginess and ensures the cake is creamy. It’s crucial to use room temperature sour cream for an even, creamy texture.

For the Salted Caramel

• Granulated Sugar: The basis for caramelization. It’s what gives the caramel its rich color and flavor.
• Butter: Adds creaminess to your caramel. Using room temperature butter ensures it incorporates smoothly.
• Heavy Cream: Adds richness and helps achieve that luscious, pourable consistency.
• Flaked Sea Salt: Balances the sweetness and enhances the caramel flavor.

Step by Step Instructions

Check out the step-by-step photos as a guide for the best spanakopita recipe.

Crust:

• Preparation: Start by preheating your oven to 350°F. Line a 9-inch springform pan with parchment paper and grease both the sides and the bottom. Set this aside for later.
• Crumb Mixture: In a food processor, combine gingersnap cookies, pecans, and salt. Process until you achieve fine crumbs.
• Moisten and Press: Add melted butter to the crumb mixture and blend until all crumbs are moist. Press this mixture evenly into the bottom and up the sides of your prepped springform pan.
• Bake: Slide your crust into the oven for a quick 10-minute bake. Once done, take it out and set your oven to 325°F.
• Water Bath Prep: Place a large roasting pan on the bottom rack of your oven. Boil approximately 6 cups of water and carefully add it to the roasting pan.

Cheesecake Filling:

• Mix Cream Cheese and Sugars: In your stand mixer fitted with the paddle attachment, combine room-temperature cream cheese, granulated sugar, and light brown sugar. Mix on low until creamy, taking about 3-5 minutes.
• Add Pumpkin Puree: Scrape the bowl’s sides down and blend in pumpkin puree on a low setting for another minute.

• Dry Ingredients: Incorporate the flour, spices like cinnamon, cloves, ginger, and nutmeg, and a pinch of salt. Keep the mixer on low.
• Eggs: Add in your room-temperature eggs and additional egg yolk one by one. Remember to scrape the bowl between each addition. Add a splash of vanilla extract.
• Sour cream: Using a large rubber spatula, fold in the sour cream until it’s blended into your cheesecake batter.

• Pour and Bake: Pour your filling into your pre-baked crust, smoothing the top. Give your pan a couple of taps to release air bubbles. Place your cheesecake in the oven, directly above the water bath. Shut the oven door quickly and bake for 1 hour 10 minutes to 1 hour 20 minutes. You’ll know it’s done when the center has a slight jiggle.
• Cool in Oven: Turn off the oven, crack the oven door, and allow the cheesecake to cool and set for an hour.
• Room Temp Chill: After cooling in the oven, allow your cheesecake to further cool on the counter for an additional 30 minutes.
• Refrigerate: Chill your cheesecake in the fridge for at least 4 hours, but overnight is optimal.
• Serve: Carefully remove your cheesecake from the springform pan, place it on a serving plate, and top it with your homemade salted caramel sauce and whipped cream.

Serving Suggestions

• Whipped Cream: Whip heavy cream to stiff peaks and dollop or pipe on top of the cheesecake.
• Pumpkin Spice: Sprinkle some extra on top for a special touch.
• Biscoff Cookies: As an alternative to gingersnap crust, try using Biscoff cookies.

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expert Tips

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• Room Temperature Ingredients: Always use room temperature ingredients. This ensures a smoother, lump-free cheesecake batter.
• Water Bath: Placing a roasting pan filled with hot water on the bottom rack helps keep the oven moist and distributes the heat evenly, minimizing the risk of cracks.
• Don’t Overmix: Overmixing can incorporate too much air, leading to cracks. Mix just until ingredients are incorporated.
• Check for Doneness: Your cheesecake should have a slight jiggle in the middle but not be soupy. Overbaking can lead to a dry texture.
• Cool Gradually: Cooling your cheesecake first in the oven with the door ajar, then on the counter, and finally in the fridge helps it set without cracking.
• Clean slices: To ensure neat slices, dip your knife in hot water before each cut. Wipe the knife clean between slices.
• Parchment Paper: Using parchment paper at the bottom of the springform pan makes it easier to transfer the cheesecake to a serving plate.
• Prep Ahead: You can make the crust and caramel sauce a day ahead to streamline the process.

Frequently Asked Questions