Though this is hard for me to say, I realize pie is not everything. Not even at Thanksgiving. And proof of this is my pumpkin cheesecake with gingerbread caramel sauce. It tastes as gorgeous as (I think) it looks. Sometimes pictures don't always do a dish justice, but this one does FOR SURE.
This has been my go-to pumpkin cheesecake recipe for years and it works every time. It is not complicated, doesn't require an annoying water bath and tastes rich and amazing.
And while I do enjoy a good pumpkin pie or a pumpkin mousse, a rich and decadent cheesecake is always a welcome addition on the holidays. If you're going to go all out on calories, you might as well really go all out.
Jump to:
Why this is the best pumpkin cheesecake recipe.
Because I have found the mother of all toppings for pumpkin cheesecake and everyone deserves to have this on their table at some point.
And that mother of all toppings would be GINGERBREAD CARAMEL SAUCE.
Gingerbread caramel sauce? That is a thing?
You bet your ass it is, and it is beyond the perfect compliment to pumpkin and all the spices that go into this pumpkin cheesecake.
And I only know it is a thing because of my friend, Anita over at Wild Thistle Kitchen, she tops her pumpkin swirl cheesecake this sauce, and as soon as I read her blog post, (the recipe is linked here) I knew I was trying this on my favorite cheesecake recipe. Best. Decision. Ever.
And let's be honest, this is not the only thing this goes with...I put it on ice cream, in a latte, in a milkshake (recipe will be next), on poached pears, on a gingercake. Just make extra and keep handy all holiday, trust me, you will be happy you did.
Equipment
- Stand mixer
Ingredients
For the Crust
- 1 ¾ cups graham cracker crumbs
- 3 tablespoon light brown sugar
- 3 tablespoon butter melted if you use salted, omit the salt in the crust ingredients
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
For the Filling
- 24 oz cream cheese 3 packages
- 15 oz pumpkin puree 1 can
- 3 eggs
- ¼ cup sour cream
- 1 ½ cups sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- 2 tablespoon flour
- 1 teaspoon vanilla extract
Gingerbread caramel sauce (adapted from Wild Thistle Kitchen)
- ½ cup water
- 1 ½ cups sugar
- ¾ cup molasses
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 6 oz butter cut into small pieces
- 2 cups heavy cream
Instructions
- Preheat oven to 350.
For the crust
- Combine all the ingredients and mix with a fork. Press into an 8 or 9 inch cheescake pan and set aside.
To make the filling
- With a stand mixer or handheld mixer, beat the cream cheese until light and fluffy. Add pumpkin, eggs, sour cream, sugar and spices. Blend until combined. Add flour and vanilla, and beat until well combined.
- Pour filling into prepared crust and bake for about an hor until set in the center, it will be slightly jiggly and puffed all over.
- Cool on a rack about an hour and then cover and refridgerate for five hours or up to two days.
To make the gingerbread caramel sauce
- Combine molasses, water, and sugar in a heavy, large saucepan over medium-high heat. Stir until just until the sugar dissolves - then stop stirring.
- Bring to a boil and cook until you reach 250 F on a candy thermometer.
- Remove from heat and whisk in cream, butter, salt, and spices. Continue whisking until the butter is melted and incorporated.
- Return to heat and allow to boil for another 2-3 minutes.
- Store in glass mason jars in the fridge. Gently warm before serving.
Tell me whatcha think