Pumpkin Cheesecake Recipe
Creamy pumpkin cheesecake with warm spices on a buttery shortbread crust, topped with pumpkin mousse and candied pecans, served with a side of caramel sauce. (14 slices)
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Ingredients
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Crust
Cheesecake Filling
Pumpkin Mousse Topping
Candied Pecans
Caramel Sauce
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix melted butter and sugar until well combined, then stir in flour and salt until a dough forms. Press the dough evenly into the bottom of a 9-inch springform pan.
- 2
Bake the Crust
Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Once done, remove from the oven and allow to cool completely.
Cheesecake Filling Preparation
- 3
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well blended. Add the pumpkin puree, eggs (one at a time), vanilla extract, and spices. Mix until fully combined.
- 4
Bake the Cheesecake
Pour the filling over the cooled crust. Bake at 325°F (160°C) for 60-70 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 5
Chill the Cheesecake
Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Pumpkin Mousse Preparation
- 6
Make the Mousse
In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in the pumpkin puree, cinnamon, and vanilla extract until combined.
- 7
Top the Cheesecake
Spread the pumpkin mousse evenly over the chilled cheesecake. Refrigerate for an additional hour to set.
Candied Pecans Preparation
- 8
Caramel Sauce Preparation
- 9
Make the Caramel Sauce
In a small saucepan, combine the sugar and heavy cream over medium heat. Stir until the sugar dissolves and the mixture thickens. Remove from heat and stir in the butter and vanilla extract. Allow to cool slightly before serving.
Serving
- 10
Serve the Cheesecake
Slice the cheesecake into 14 pieces. Top each slice with candied pecans and drizzle with caramel sauce before serving.
