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Pumpkin Spice Cheesecake & Salted Caramel
Pumpkin Spice Cheesecake & Salted Caramel

Pumpkin Spice Cheesecake & Salted Caramel

2 Hr(s) 30 Min(s)
30 Min(s) Prep
2 Hr(s) Cook
Make an over-the-top, wow-inducing cheesecake when you make Pumpkin Spice Cheesecake with Salted Caramel. This pumpkin spice cheesecake beauty with salted caramel is calling your name. The pecans added to the caramel drizzle on top make it extra special.
What You Need
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10 servings
Original recipe yields 10 servings
Crust Ingredients:
1 cup graham cracker crumbs
2 Tbsp. granulated sugar
1/4 cup unsalted butter, melted
Filling Ingredients:
1 can (15 oz.) pumpkin puree
1 cup brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 large eggs
Caramel Sauce Ingredients:
1/2 cup granulated sugar
2 Tbsp. water
1/4 tsp. salt
Candied Pecan Ingredients:
1/2 cup PLANTERS Pecans
1-1/2 Tbsp. granulated sugar
1 Tbsp. unsalted butter or salted butter
Whipped Cream Ingredients:
2 Tbsp. granulated sugar
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Let's Make It
Preheat the oven to 350ºF
Grease a 7-inch springform pan.
In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Pour the mixture into the springform pan. With your hands or the bottom of a cup, press the crumbs flat against the bottom and then slightly up the sides of the pan (1/2 inch). Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce the oven heat to 325ºF.
Arrange the oven racks so that one is on the bottom and the other is in the middle. Place a large casserole dish filled with hot boiling water into the oven on the bottom rack.
Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into a small saucepan on low-medium heat. Bring to a slow boil. Once boiling, cook for 5 minutes stirring continuously.
Remove the pumpkin from the heat and place into a food processor. Pulse until smooth, 1 minute. Drizzle in the cream and pulse until combined, 10 seconds. Add the cream cheese and pulse until combined, 20 seconds. Add the eggs and pulse until combined, 15 seconds. Do not over mix the filling or you will incorporate too much air and the cheesecake will rise too high during baking, and then fall, leaving a crater in the middle.
Pour the filling into the springform pan. Place in the oven on the middle shelf and bake for 1 1/2 hours. Resist the urge to open the oven door. Once the cheesecake has cooked, turn off the oven, open the door and let the cheesecake cool for 60 minutes in the oven. Do not touch it. Remove the cheesecake from the oven, and gently remove the edge of the springform pan. Let it cool on the counter until room temperature. Store in the fridge until ready to serve.
To make the caramel sauce, place the sugar and water in a small saucepan on medium heat. Whisk to dissolve the sugar. Once dissolved, do not stir until you add the cream. Let the sugar mixture boil until 350ºF or until it turns a caramel color, roughly 10 minutes. Turn the heat to low and slowly whisk in the cream and salt. Let the caramel bubble on the heat for a minute or two to thicken. Transfer to a storage container to let cool.
To make the candied pecans, heat the butter and sugar in a frying pan on medium heat until it starts to bubble. Add the pecans and cook until they brown. Place onto a piece of parchment paper to cool.
To make the whipped cream, add the heavy cream and sugar to the bowl of a stand mixer that has been chilled. With the whisk attachment, whip until stiff peaks. Store in an airtight container in the fridge until ready to use.
To assemble the cheesecake, remove it from the bottom of the springform pan and transfer to a serving plate or stand. Drizzle the cheesecake with the salted caramel. You may need to heat it up in the microwave for 10 seconds to get it to a more pourable consistency. With a whipped cream dispenser, a piping bag or a spoon, decorate the cheesecake with whipped cream. Place half of the candied pecans in the middle of the cake. Cheesecake can be stored in the fridge for 4 days.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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