Pumpkin Cheesecake with Pecan Caramel
Pumpkin Cheesecake with Pecan Caramel combines the best parts of pumpkin and pecan pie in a decadent cheesecake perfect for Thanksgiving.
Equipment
- Rimmed baking sheet
- Springform pan
- Medium sauce pan
Ingredients
Crust
- 12 oz graham cracker crumbs (about 1 sleeve)
- 1/2 cup butter, melted (1 stick)
Pumpkin Cheesecake Filling
- 16 oz pumpkin purée (or 1 can)
- 2 tsp chai masala (or pumpkin pie spice)
- 24 oz cream cheese (3 sticks) room temperature
- 14 oz sweetened condensed milk (1 can)
- 3 large eggs room temperature
- 2 tsp vanilla extract
- ½ tsp pink himalayan salt
Pecan Caramel
- 1 cup light brown sugar
- ½ cup unsalted butter (1 stick)
- 1 tsp ground cinnamon
- 1½ cup pecans toasted and chopped
- 1 Tbsp bourbon (or vanilla extract)
- ½ cup heavy cream
Instructions
For Cheesecake
- Preheat the oven to 375°F.
- Mix pumpkin puree with cinnamon and spread across a lined baking sheet. Bake for 30 minutes until dried to a thick paste. There should be notably less moisture, but it should not be burnt. Cool to room temperature.
- Turn off oven for at least an hour to bring temperature down.
- Then preheat to 300°F.
- To prep your pan, pop the bottom of your springform pan out. Place a square of parchment paper on top, and then lock it into place with the springform. Cup the bottom of the pan with a square of aluminum foil. You want the pan sitting in a fitted bowl of foil to prevent leaks or water from getting into your cake. Set the prepped springform pan into the center of a rimmed baking sheet.
- Boil 1 cup of water in a kettle.
- Mix graham cracker crumbs with melted butter, and press into the bottom of springform pan and slightly up the sides, forming a small lip.
- In the bowl of a stand mixer, whip cream cheese until light and fluffy, about 2 minutes.
- Reduce speed to medium-low and add in eggs one at a time. Mix until well combined.
- Slowly fold in the cooled pumpkin puree, and then drizzle in the condensed milk.
- Finish with vanilla and salt. Mixing slowly to incorporate so as not to whip in air bubbles.
- Pour filling into crust.
- Tap the pan against the counter, forcefully, to bring bubbles to the surface. Pop with a toothpick and smooth surface.
- With the cheesecake in the springform set into the rimmed baking sheet, set the whole affair on the middle rack of your oven. Pour your boiling water (1 cup) into the rimmed baking sheet, careful not to get it inside the foil or cheesecake.
- Bake for 75 minutes. Then turn off the oven. DO NOT OPEN THE OVEN. Reset the timer for 2 hours, and leave the oven sealed for that time.
- Remove the cheesecake, and refrigerate for 2 hours.
For Pecan Caramel
- If you haven't already toasted your pecans, do so now, stopping when they are fragrant. Chop the pecans once they are toasted and cooled.
- Bring brown sugar and butter to a simmer over low heat, then allow to simmer for 2 minutes.
- Add in cinnamon and bourbon. Simmer an additional 2 minutes.
- Remove from heat, and stir in heavy cream, whisking continually until fully incorporated.
- Add in the toasted pecans.
- Immediately pour the sauce over the cooled cheesecake, and return the cake to the fridge for at least 2 hours or, ideally, overnight.