Pumpkin cheesecake with caramel is a delicate dessert that combines a classic cheesecake on a crumbly crust with fragrant pumpkin puree and sweet homemade caramel. Making this dessert doesn’t require advanced culinary skills—just roast the pumpkin, mix the ingredients, and bake the cheesecake in the oven. Thanks to the cream cheese, the filling turns out creamy and airy, while the gooey caramel adds a touch of sophistication. This pumpkin cheesecake will be a true centerpiece at your table and will delight all sweet lovers.
Ingredients for the crust: pumpkin – 400 g; cream cheese – 400 g; butter (82%) – 180 g; eggs – 2; shortbread cookies – 350 g; sugar – 150 g + 1 tablespoon; refined sunflower oil – 1 tablespoon.
Ingredients for homemade caramel: sugar – 200 g; cream (33%) – 180 g; butter (82%) – 100 g.
Preparation
Cut the flesh of the into pieces and place them in a ceramic baking dish. Sprinkle with a spoonful of sugar, drizzle with a spoonful of oil, cover with foil, and bake for an hour in the oven at 180°C.
Crush the shortbread cookies in a blender and mix them with the softened butter. Press the mixture into a 20 cm diameter springform pan lined with parchment paper, forming a crust with edges for the cheesecake base. Bake the crust for 10 minutes in the oven at 180°C and let it cool.
Blend the roasted pumpkin into a puree and add the cream cheese and whipped eggs mixed with sugar.
Pour the filling into the pan with the shortbread crust and bake the pumpkin cheesecake for an hour in the oven at 160°C. Before serving, drizzle the cooled dessert with gooey caramel.
How to Make Caramel for the Cheesecake:
To make the caramel, heat the sugar until it melts, and when it turns an amber color, add the butter and warmed cream. Stir and remove from heat, allowing the mixture to stabilize.
Tips for the Perfect Cheesecake:
The best pumpkin for this cheesecake is the nutmeg pumpkin, as it has less water, resulting in a more concentrated puree. It’s important not to heat the oven above 160°C to ensure the dessert bakes evenly. Before removing the cheesecake from the pan and slicing it into portions, it must cool completely—this will ensure the perfect texture of the dessert.
If you enjoyed this pumpkin cheesecake, you might also want to try making a with a flaky crust and aromatic spices or a healthy —the perfect autumn breakfast for the whole family.
