Pumpkin Caramel Cheesecake

by doughmesstic on November 1, 2010

in cheesecake, chocolate, desserts, pumpkin

This past Saturday was my husband Jon’s birthday. He’s older than me, for the time being – by 2 years.  I have almost 3 months to hold that over him, then the spread drops to 1 year.  But still, I’ll take it.  Older is older.

I had grand plans to make him an amazing 3D cake, but because the town changed Halloween Trick or Treating to Saturday night, there was really no way to have a party, and a huge cake for just us wasn’t really smart.  Plus, I didn’t have the time.  So, on Saturday morning, I asked him what he wanted.  Pumpkin Cheesecake was the reply.

Pumpkin Cheesecake is what he got.  Only Better.

pumpkincheesecake1Pumpkin Caramel Cheesecake

makes 16 servings in a 10 inch pan

For the Cheesecake:

  • 32 ounces Cream Cheese, softened (4 bricks, I use Philadelphia Cream Cheese)
  • 3 tablespoons cornstarch
  • 1 1/4 cups sugar
  • 1/4 cup Vanilla Sugar (can substitute regular sugar if neccessary)
  • 3 large eggs
  • 1 – 15 ounce can pureed pumpkin
  • 1 teaspoon vanilla
  • 1 Vanilla bean, split and scraped
  • 1 teaspoon bourbon (I used Jim Beam)
  • 3/4 cup heavy cream
  • 1/4 teaspoon Saigon cinnamon
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon ground cloves
  • 1 1/4 teaspoon ginger
  • 1/2 teaspoon nutmeg

Beat one brick of cream cheese with the cornstarch and 1/4 cup of sugar until smooth.  Add remaining sugar and cream cheese and beat until smooth.

Add in eggs one at a time, beating well after each addition.  Add remaining ingredients all at once, and stir until just mixed.  Pour in to parbaked cookie crust, and bake for 1 hour at 350 in a water bath.  Turn oven off after 1 hour and allow to cool in the oven.

When cool, move cheesecake to the refrigerator and allow to chill, about 1 hour.  Top with caramel and chocolate ganache.  I also added sweetened whipped cream as a decoration.pumpkincheesecake2

Sugar Cookie CRUST:

(makes enough for 2 crusts)

Cream Cheese Sugar Cookies

  • 1 cup butter, softened1/2 cup cream cheese, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon Lemon Extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

    In mixer, cream together butter, cream cheese and sugar until smooth. Add in eggs and vanilla, beating until smooth. Mix in the flour, baking powder, and salt until incorporated. Cover and chill dough for at least one hour to make rolling out simpler.

Prepare the cookie recipe as stated.  Roll into 10 inch round, the size of the recommended cheesecake pan. Place a piece of parchment paper in the pan, and butter or spray the sides of the pan to prevent sticking.  Press the cookie dough into the bottom of the pan, and slightly up the sides if you wish.  Bake for 10 minutes while preparing the cheesecake.  Remove and fill with above cheesecake filling.

QUICK Chocolate Ganache

  • 1/4 cup Semisweet or Bittersweet Chocolate chips
  • 1/4 cup Heavy Cream

Bring cream to a simmer in small saucepot.  Remove from heat, wait one minute, then add the chocolate. Allow to sit about 30 seconds, then stir until smooth.

i think you’ll find this recipe to be VERY well recieved at your Thanksgiving festivites.  And to be honest, it really does come together fairly quickly.  Of course, I had the cookie dough, ganache, and caramel already made, but even still, it wouldn’t have added much time to the effort.  I hope you’ll give it a try!

And…Happy Birthday again, Kit.  I hope it’s a great year for you.image

{ 18 comments… read them below or add one }

sarah November 2, 2010 at 1:30 am

you’re a pretty great wife–I must say! this sounds amazing!


Miss in the Kitchen November 2, 2010 at 3:23 am

yum! I may have to try some of your bourbon makes everything better!


marissa November 2, 2010 at 3:39 am

Now THAT’S a cheesecake!!


Kristin November 2, 2010 at 3:51 am

Oooooh, that sounds and looks truly amazing…and he looks very satisfied.


Kristina @ spabettie November 2, 2010 at 4:32 am

aw… happy birthday with an AWESOME cake !! :D


brandi November 2, 2010 at 1:52 pm

a sugar cookie crust?!? Yum! This looks awesome.


Tracy November 2, 2010 at 5:16 pm

What a gorgeous-looking cheesecake!!


Carole November 2, 2010 at 6:06 pm

What a great combo of flavors.


Sharlene November 3, 2010 at 12:56 am

Looks amazing! Lucky man!


Maria November 3, 2010 at 2:43 pm

Love this combo! Great dessert!


Jenny Flake November 3, 2010 at 3:58 pm

Oh my gosh, I need to frame your photo and put it up in my kitchen! Gorgeous!!


Cookin' Canuck November 4, 2010 at 2:37 am

Wow, that is a beautiful cheesecake! You must have had one happy husband on your hands.


shelly (cookies and cups) November 4, 2010 at 10:13 pm

Gorgeous!!I am not even a pumpkin lover, but I would throw that to the side for a slice of this! YUM!


vanillasugar November 4, 2010 at 11:21 pm

you out did yourself on this one girl. mighty proud of you sweetie–this is just FABULOUS


Jen @ How To: Simplify November 8, 2010 at 10:48 pm

Oh my goodness…my mouth is watering!


Jen @ My Kitchen Addiction November 10, 2010 at 4:21 am

I’m so late on getting caught up on reading blog posts… But, I couldn’t miss this one. I LOVE pumpkin, and I am sure this cheesecake is spectacular.

Plus, I know exactly what you mean about birthdays… My hubby is about 2 years older than me, too… and for the few short months where we have that 2 year age gap, i always give him a hard time about it. Glad it’s not just me :)


Avanika (Yumsilicious Bakes) November 13, 2010 at 4:25 pm

Oh yum that cheesecake looks delicious!


Amy S March 1, 2011 at 8:46 am

Oh man, I totally miss the fall now that I’m looking at this recipe again!


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