Pumpkin Pecan Cheesecake with Salted Caramel
recipe by shereen pavlides
This is a make ahead dessert. There’s almost 2 hours baking time, 2 hours resting time and 3 hours refrigeration time, but it’s worth, every minute of the wait. Plan ahead.
Since the Pumpkin Cheesecake is fully homemade, to save a step, I'm using a store bought, good quality caramel to finish. Don't forget to lightly sprinkle with sea salt.
Note: Diamond Crystal kosher salt is used for all my recipes. If using a different brand, adjust measurements to taste.
Ingredients:
1 1/2 cups graham cracker crumbs
2 tablespoon sugar
3/4 teaspoon ground cinnamon
4 tablespoons unsalted butter - melted
3 (8-ounce) packages cream cheese - room temperature
1 cup canned pumpkin puree
1 1/4 cup sugar
1/2 cup sour cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
4 large eggs - room temperature
1 cup caramel syrup (Mrs. Richardson’s recommended) - divided
1 1/4 - 2 cups chopped pecans - toasted, divided
coarse sea salt
Directions:
Heat oven to 325 degrees F.
In a large bowl, mix graham crackers, sugar, cinnamon and butter until well combined. Lightly spray a 9” non-stick springform pan with non-stick cooking spray. Add prepared graham crackers, pressing evenly and firmly on the bottom and 1/2-inch up the sides (using a ramekin or bottom of a 1 cup measuring cup). Bake until crust is lightly golden, 8 - 10 minutes. Remove to cool.
Decrease oven to 225 degrees F. and open the door to help drop the internal temperature for a few minutes. Check temperature read with an oven thermometer, once 225 degrees F., is reached, close the door. {Note: this is a very important step, to ensure the oven is at the proper temperature, so the cheesecake does not crack!}
Meanwhile: in a stand mixer fitted with the whisk attachment, mix cream cheese, pumpkin, sugar, sour cream and spices until smooth. Add eggs, one at a time until blended. Scraping down the sides and bottom cavity of the bowl, re-mixing until smooth.
Pour cream cheese mixture into the cooled graham cracker crust. Bake until set with a slight wiggle in the center, 1 hour 45 minutes. Turn off the oven and open the door ajar to vent, leaving the cheesecake inside for 15 minutes. {This step prepares the cheesecake for room temperature so it doesn’t crack}.
Remove to a cooling rack to fully cool at room temperature, about 2 hours. Cover the springform pan with a clean kitchen towel, not touching the cake, tightly fitting under the pan and refrigerate until completely set, 3 hours - overnight. {If condensation forms, the towel will absorb it instead of dripping on the cake, making it soggy}.
Place caramel in a microwave safe bowl and microwave on HIGH until pliable and slightly warm but not hot, 10 - 15 seconds.
Remove springform pan, slice and top each piece with 2 tablespoons pecans, drizzle about 1 1/2 tablespoons caramel over the pecans and lightly sprinkle with sea salt. Repeat remaining slices. Makes 10 slices.
prep time: 18 minutes
bake time: 1 hour 45 minutes
cool time: 2 hours +
refrigerate time: 3 hours - overnight
serves: 10