Pumpkin cheesecake with caramel sauce

Votes: 6

Time: 6 hours 45 minutes
Complexity: average
Servings: 10 – 12

Pumpkin cheesecake with caramel sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gingerbread cake

350 g crumbled gingerbread
1/2 cup crushed pecans, plus more for serving
6 tablespoons melted butter
2 tbsp. l. brown sugar
A pinch of salt

Pumpkin and curd filling

3 packs (220 g each) of cream cheese
450 g pumpkin puree
3 eggs, category CO, room temperature
1/4 cup sour cream, room temperature
1.5 cups of sugar
1 teaspoon ground cinnamon
1 tsp vanilla extract
1/2 tsp ground nutmeg
Whipped cream, for serving

Caramel sauce

1 cup brown sugar
1/2 cup heavy cream
60 g butter
1 tsp vanilla extract
1 teaspoon of salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin puree, curd cheese, eggs, sour cream, cream, vanilla extract, pecans, brown sugar, cream dolce de leche, nutmeg, cinnamon

Cooking the dish according to the recipe:

Gingerbread cakePlace the crushed gingerbread in a food processor and pulse until finely chopped. In a bowl, combine the gingerbread, pecans, butter, and brown sugar; season with salt. Line the bottom and sides of a 10-inch springform pan with this mixture. Chill for 30 minutes.
FillingUsing a mixer, beat the cream cheese mixture until smooth. Combine the cream cheese mixture with the pumpkin puree, then whisk in the eggs, one at a time, and sour cream. Reduce the speed and beat in the sugar, cinnamon, vanilla extract, and nutmeg.

Spread the curd filling over the prepared crust, smoothing the top with a silicone spatula. Place the pan with the crust on a baking sheet and bake in a preheated oven at 170°C.

Bake until the filling is set, about 50 minutes. Continue cooking with the oven off and the door slightly ajar for another 15 minutes. Remove the cheesecake and place it on a cooling rack to cool completely. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Salted caramel sauceIn a medium saucepan, combine brown sugar, cream, butter, vanilla extract, and salt. Cook over medium heat, stirring with a spatula if the mixture begins to bubble, for 5-7 minutes. Cool. Serve at room temperature.

Cut the pumpkin cheesecake into pieces and sprinkle each piece with salt. caramel sauce, and garnish with whipped cream and pecans.

Pumpkin cheesecake can be prepared in individual tartlets.