Home DessertCheesecake Pumpkin Cheesecake with Caramel Topping

Pumpkin Cheesecake with Caramel Topping

by Jamie
To finish off Pumpkin Recipe week, 
I have the grand old big daddy of pumpkin recipes 
to share with you all. 

Pumpkin Cheesecake with Caramel Topping
Hoo Dee Hoo Wah.

Perfect for Thanksgiving, or Christmas Dinner, or for your friend Judy’s birthday, or for your husbands 40th birthday, or for my birthday…please make it and send it to me at your earliest convenience.  
(Give me a few months to burn off the calories I have consumed while taste testing the cheesecake you see in these pictures. Thanks for your cooperation. You are so very kind.)

Now don’t be nervous if you have never tried making cheesecake. 
It’s not as hard as you may think. 
You do need to have an 11 inch spring form pan and about 90 minutes to hang out while the confection bakes in the oven.
You know, you could like…paint your toenails or practice your spelling words or something while it bakes. 
What I meant to say is…you could help your children practice their spelling words. 
It’s also important that the finished cheesecake has time to chill in the refrigerator overnight.   
Are you up for it?
Ok then. Read on!
 
Pumpkin Cheesecake with Caramel Topping
Time: 20 minutes prep + 90 minutes baking + overnight chilling
Yield: 15 servings
Recipe adapted from Betty Crocker
Crust:
2 C gingersnap crumbs (about 35 cookies)
6 T melted butter
1/2 C pecans
1/8 t salt
Filling:
4   8 ounce packages cream cheese, softened
1 1/2 C sugar
1 t vanilla
dash salt
1 C sour cream
4 eggs
1 C canned pumpkin
1 1/2 t ginger
1 t cinnamon
1/4 t nutmeg
1/8 t cloves
 
Topping:
1 C cool whip
1 C Smuckers Special Recipe Caramel Butterscotch Sauce 
 
CRUST
 
1. Toss the gingersnap cookies into a small food processor. Grind them all up.
 
 
2. Melt you butter in the microwave, in a small mixing bowl. Add the gingersnap crumbs
 
 
pecans and the salt.
 
 
Stir it all together with a wooden spoon, until all ingredients are combined.
 
 
3. Press the crust into an ELEVEN INCH spring form pan with a small measuring cup. It’s important that you have a pan big enough for this recipe.
 
 
4. Bake the crust at 350 degrees for 8 minutes.
 
FILLING
 
1. Put your softened cream cheese into your stand mixer, or large mixing bowl and beat until it’s nice and smooth.
 
 
2. Add the sour cream
 
 
vanilla, dash of salt and the sugar. Beat until well combined, about 2 minutes.
 
 
 
3. Add the eggs, one at a time, beating only until each is combined. Don’t over mix.
 
 
4. Pour about 2 cups of the filling into the crust.
 
 
You just want to pour enough so that the sides of the crust are almost covered.
 
 
5. Measure out your canned pumpkin. Into the measuring cup pour the ginger, cinnamon, nutmeg and cloves. Stir it all around to combine.
 
 
6. Pour the pumpkin mixture into the remaining filling and stir it well making sure everything is combines well.
 
 
 
7. Pour the pumpkin filling over the top of the plain filling.
 
 
8. Pour about 2 cups of water into a 9×13 pan. Place it on the bottom rack of your oven. Put the cheesecake on the top rack and bake, uncovered for 90 minutes. When done baking, the cheesecake should look golden brown around the edges, but will still be a bit jiggly in the middle. This is fine…it will keep cooking a bit as it cools down.
9. Set the pan on a wire rack and let it cool completely. Cover with plastic wrap and refrigerate overnight. 
 
 
 This is the Caramel Sauce I recommend. 
It tastes the most like homemade, but takes a lot less time. 🙂
10. JUST BEFORE SERVING, pour the caramel sauce into the middle of the cheesecake. 
 
 
 
10. Pipe some cool whip around the edges, cut and serve. 

Leave a Comment

29 comments

Steph Thomas October 21, 2011 - 2:19 pm

OH MY GOODNESS!!!! Did that really just say my name!!!!! I can NOT believe that!!!! I am so so so excited!!!! Jamie really? I am in shock!!!!! WOW!!!! I am calling my sister in laws right now!!!! Thank you thank you!!! Let me know what you need from me.
Thanks again!!

Reply
Danielle October 21, 2011 - 2:24 pm

This looks great! I cant wait to try it!

Reply
Robyn October 21, 2011 - 2:33 pm

I won, I won, I won, I won, I won!!! Yippeeee! I have needed knives for a while….yay! Merry (early) Christmas to me! I'm seriously doing a happy dance right now! I already called my husband and told him we are getting new knives. Woo hoo…oh seriously, you don't even know how excited I am!!!!

Reply
Lindsay October 21, 2011 - 9:40 pm

Four words: Oh my holy dang. 🙂

Reply
Anonymous October 21, 2011 - 10:39 pm

Keebler Butter Pecan Shortbread cookies also makes a wonderful crust!!

Reply
Karen Stephenson October 22, 2011 - 1:07 am

Did you really mean 1cup of vanilla? That's way more than I would think. Maybe 1 tsp?

Reply
Jamie Cooks It Up! October 22, 2011 - 4:54 am

Hi Karen,
One Cup Vanilla!!! Thanks for the heads up. You are right, it only needs 1 tsp. Thanks for pointing the error out to me.
Have a great night!
~Jamie

Reply
Patti October 22, 2011 - 2:33 pm

Oh my! I'm definitely adding this to the Thanksgiving menu…that is if I can wait that long to try it!

Reply
Wendy October 22, 2011 - 6:37 pm

This looks amazing! You're my new favorite food blog!

Reply
grandmab October 24, 2011 - 3:32 am

Can't wait to try this cheesecake. My husband's B-day is a week away, I need to know where you bought your 11 inch spring form pan. I have a 9 inch and otherwise have only seen 10 inch ones.

Reply
Jamie Cooks It Up! October 24, 2011 - 8:30 pm

grandmab,
9 and 10 inch do seem to be the most common. I ordered my 11 inch as part of a three pan set online. However, several years ago I purchased a similar set at a Kitchen Kneads store. If you have trouble finding the 11 inch pan, I would suggest using the 9 inch pan your have…but only using about 2/3 of the filling. You could cook the extra filling in some muffin tins lined with cupcake holders. Good luck! Hope this helps.
~Jamie
PS…I can't remember where I ordered my set from but I searched a little on Amazon and they have some sets that would work.
Also..here is a link to an 11 inch pan from Amazon.
http://www.amazon.com/Springform-Cake-Pan-11-Inch/dp/B001SRXHD6/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1319488165&sr=1-4

Reply
grandmab October 25, 2011 - 3:52 am

Jamie,
Thank you for you quick response about the pans. I enjoy your blog and the recipes that you share.

Reply
Minnesota Fun! November 18, 2011 - 3:12 am

I made this the other day for a party and everyone LOVED it. I just wanted to let others know though, don't use Ready Whip for a topping. With the caramel, it melted all over and looked gross, but still tasted great. I also made it in a 9″ pan and it turned out great. Thanks for the delicious recipe

Reply
Missourimommy November 23, 2011 - 11:00 am

I just made this, and other than using 10Tbsp butter (instad of 6), it is REALLY GOOD!!!! Thankfully I had some graham crackers so I mixed those in with the gingersnaps. It seemed to work out just find. I'l find out when I get to work in a little while.:) Hubby liked the one little sliver I gave him to taste test. I used a 10-inch pan and seemed to work just find.

I had never madea cheesecake until now. Your recipes and directions have given me the courage to bake new things and not be afraid! 🙂 I'm anxious to take this to work today..:)

Reply
Jamie Cooks It Up! November 23, 2011 - 1:39 pm

Missourimommy,
Check you out! So glad it turned out well.
Have a good one!
~Jamie

Reply
Baked Pumpkin Pie Oatmeal October 24, 2012 - 8:41 am

[…] couldn’t really call them “wholesome” unless you were comparing them to Pumpkin Cheesecake which doesn’t live in the wholesome category. And that is a darn shame, […]

Reply
20 Thanksgiving Recipes for you! November 16, 2012 - 12:32 am

[…] Pumpkin Cheesecake with Caramel Topping […]

Reply
Gravattmom November 19, 2012 - 6:53 am

Hi Jamie,
I really enjoy your blog and recipes. Thank you for what you do. I’m wondering if this pumpkin cheesecake is freezable, like the toffee cheesecake? What’s the best way to store a cheesecake in the freezer? Thanks!

Reply
Jamie November 19, 2012 - 7:06 am

Gravattmom,
Yes, this cheesecake will freeze well. Don’t add the caramel or cool whip to the top until you are ready to serve it. After it has cooled, I generally just freeze cheesecake in the same pan I baked it in. I wrap the whole thing tightly in foil. Good luck! Hope you enjoy it.
~Jamie

Reply
Ryan November 21, 2012 - 4:44 pm

Jamie,
If I left out the pecans (due to nut allergies) what should I replace them with? More gingersnaps?
Stacy

Reply
Jamie November 21, 2012 - 4:45 pm

Stacy,
Yes, just add more gingersnaps. Good luck!
~Jamie

Reply
Melt In Your Mouth, Soft Frosted Pumpkin Cookies October 4, 2013 - 12:31 am

[…] Pumpkin Cheesecake with Caramel Topping […]

Reply
Robin November 21, 2013 - 9:12 am

Does the cheesecake get baked @ 350 as well? I ask because some get baked at a higher temp. than the crust. Thanks 🙂

Reply
Zsuzsanna February 8, 2014 - 5:22 am

Yah, he plays so much and is like, making a linivg out of it. Donch know how he does it. He starts playing about 8pm (after work) until about 3-4am, sleeps a couple of hours and then goes to work. Everyday is like that.

Reply
Jolinda November 26, 2014 - 3:23 pm

Help! Ready to put this baby in…cook at 350 too?

Reply
Michelle May 25, 2016 - 8:35 am

canned pumpkin? I doubt that is sold here – never seen it and would never buy it. So is 1 cup of cooked pumpkin the same?

Reply
Jamie June 2, 2016 - 7:50 am

Michelle,
Yes, 1 C cooked pumpkin puree would work out great.
Best of luck!
~Jamie

Reply
20 Amazing Pumpkin Recipes October 16, 2017 - 6:18 am

[…] Pumpkin Cheesecake with Caramel Topping  […]

Reply
70 Thanksgiving Recipes (2017 Edition) November 13, 2017 - 12:32 am

[…] Pumpkin Cheesecake with Caramel Topping […]

Reply

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.