Meet your new fav fall cheesecake: pumpkin cheesecake. You’ll love this luscious pumpkin cheesecake with a buttery gingersnap crust, light whipped cream topping and salted caramel drizzle. DROOL.
Oh, hello there. Have you met my friend pumpkin cheesecake? Everyone say hiiiiii, pumpkin cheesecake with whipped cream and caramel. She’s perfectly spiced, creamy, super pumpkin-y, and downright delicious. Basically this is the fall cheesecake of your dreams. I think you two are going to be really good friends 🙂
What is pumpkin cheesecake?
I am SO excited for you all to taste this insanely delicious fall cheesecake.This pumpkin cheesecake is the creamiest, dreamiest, most fall sweet you’ll find on the site. Picture the most luscious cheesecake you’ve ever had with a perfectly pumpkin spiced spin. Plus, we topped it off with homemade whipped cream AND homemade caramel. Oh yes. We went there. And it’s every bit as delicious as it looks.
What do you need to make pumpkin cheesecake?
Now, listen. Cheesecake isn’t exactly a “throw it together” kind of dessert. If you’re looking for that, you can make pumpkin bread or a sheet cake. You will need a few extra ingredients you might not have on hand for this fall cheesecake. I don’t know about you, but I don’t always have 3 blocks of cream cheese chilling in my fridge. So, make sure you snag everything up a the grocery store!
All Purpose Flour
How to make the best pumpkin cheesecake:
ALWAYS use room temperature ingredients: This will allow everything to beat together into creamy, dreamy pumpkin cheesecake. If you do not use room temperature ingredients your cheesecake will be gross and clumpy. Use truly room temperature ingredients for the best results!
Don’t over beat the cheesecake: The key to a great cheesecake is the texture. And if you whip the pumpkin cheesecake batter up too much you’ll get a cheesecake that is too fluffy instead of luscious and creamy.
Strain the filling: This will help to catch any extra clumps or imperfections before they make it into your cheesecake!
Let the cheesecake cool gradually: Listen, I’m probably more impatient than you are, so I deeply understand the urge to pop your hot cheesecake in the fridge or freezer to cool it down and get down to inhaling it as soon as possible. but don’t do it. It will create condensation, which can make the top of your cheesecake weird for pouring salted caramel over.
How to store pumpkin cheesecake
We’ll be whipping this pumpkin cheesecake up for al fall and winter occasions and I can bet you might too. It would make the perfect Thanksgiving cheesecake or a just-because cheesecake (AKA the best kind), but chances are you’ll be baking cheesecake in advance of serving it. In fact you *should* make cheesecake the day before because it has to set up in the fridge for at least 4 hours.
We find this pumpkin cheesecake keeps best in fridge tightly wrapped with cling wrap or tin foil. If you’ve already sliced it up or have a big enough container you can also store it in a sealed container. The cheesecake will keep for up to 7 days, but we find it’s best served within 3 days of making it to ensure the crust doesn’t get too soggy!
Run along, my friends. It’s pumpkin cheesecake time 🙂
Preheat oven to 325°F. Line a 10″ springform pan with parchment paper on the bottom and grease the sides with cooking spray or butter.
In a small bowl, combine gingersnap cookie crumbs, flour, salt, and melted butter. Press evenly into the bottom of the pan and slightly up the sides. Set aside.
In a stand mixer fit with the paddle attachment beat the softened cream cheese with the brown sugar until creamy, about 1 minute. Add in the room temperature eggs, one at a time, beating between each addition.
Add the cinnamon, ginger, nutmeg, all spice, cloves, pumpkin puree, greek yogurt, and vanilla extract.
Beat until everything is combined and no clumps remain.
Pour the mixture through a fine sieve into prepared pan. Whack the pan against a hard surface a few times to get out any bubbles.
Bake for 1 hour or until the cheesecake still wobbles when jostled, but is set. Open the oven door slightly, and allow cheesecake to cool (about 30 minutes) inside the oven before removing and placing on wire rack to cool completely. Once cheesecake is room temperature place in the fridge to set for at least 4 hours, or overnight.
While the cheesecake cools, make the homemade salted caramel, according to directions.* Allow to cool in fridge until thick before using, at least one hour.
When ready to serve the cheesecake, make the whipped cream. Beat the heavy cream in a stand mixer fit with the whisk attachment or by hand with whisk until medium soft peaks form–about 2 minutes in the stand mixer. Spoon the whipped cream over the cheesecake and use the back of a spoon to make big peaks. Drizzle the caramel sauce over the whipped cream. Serve cold!
Keywords: pumpkin cheesecake, caramel pumpkin cheesecake, fall cheesecake