Pumpkin Cheesecake with Salted Carmel Sauce

Screen Shot 2015-01-20 at 4.07.30 PMPumpkin Cheesecake

This awesome cheesecake enhances any meal and was featured in the 2008 Family Organizer!

Preheat oven to 350 degrees F.

In a food processor, combine: 1 1/2 cups ground gingersnap cookies, 1 1/2 cups toasted pecans & 1/4 cup firmly packed brown sugar until finely ground. Add 1/4 cup unsalted butter, melted and blend until combined. Press mixture onto bottom and up sides of a 9 “ springform pan.

Filling

With an electric mixer, beat 4 8-oz packages cream cheese at room temperature with 1 1/2 cups sugar until smooth.  Beat in 3 eggs. Add 15-oz can pure pumpkin, 1 cup whipping cream, 2 tsp vanilla extract, 2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves.  Beat until blended.  Fill springform pan.  Place assembled cheesecake in a large roasting pan and add water to halfway up the sides of pan.  Bake until golden, about 1 1/2 hours.  Cool and refrigerate overnight.  Cut and serve.

Cook’s note: Since I started making this, I have discovered a wonderful salted carmel sauce that I make and serve with this cheesecake at Thanksgiving and Christmas. It looks complicated but it’s not and it only uses 4 ingredients.

The recipe was adapted from http://www.twopeasandtheirpod.com/salted-caramel-sauce/

Salted Caramel Sauce

It’s the best and so good drizzled on anything.  It keeps for up to 1 month in the fridge but trust me, it won’t last.

Assemble: 

2 cups sugar, 3/4 cup unsalted butter, at room temperature, cut into pieces and 1 cup heavy cream, at room temperature and 1 tbsp fleur de sel or Maldon sea salt flakes.

Now Begin

Once you have all of the ingredients ready, start but pay close attention so you don’t burn it. The whole thing is done over medium high heat, so it will go quickly!

Pour sugar into a small saucepan over medium/low heat. Stir constantly (about 5-7 minutes) with a whisk or rubber spatula. The sugar will turn clumpy before melting into liquid. When sugar has turned to a liquid, add butter right away. Keep stirring until butter is completely melted and bubbly (about 1-2 minutes). Slowly pour in heavy cream until it comes to a boil. Stir constantly for one minute. Remove from heat and add salt. Store in a mason jar in the refrigerator. Warm before serving.



One Response to “Pumpkin Cheesecake with Salted Carmel Sauce”

  1. […] it turned out! If you are looking for a bit of Thanksgiving inspiration, check out: Our recipe for Pumpkin Cheesecake with salted caramel sauce. Our recipe for the Best-Ever Pumpkin Chocolate Chip Cookies. Our Pinterest board for decor, place […]

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