Pumpkin Cheesecake Recipe
Basque Cheesecake, Spiced Pumpkin Mousse, Candied Pecan Caramel
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Ingredients
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Pumpkin Cheesecake Base
Candied Pecan Caramel
Method
Pumpkin Cheesecake Base
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix the Cream Cheese and Sugar
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- 3
Add Remaining Ingredients
Add the sour cream, eggs, vanilla extract, pumpkin puree, cinnamon, nutmeg, ginger, and salt. Mix until all ingredients are well combined and smooth.
- 4
- 5
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
- 6
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Candied Pecan Caramel
- 7
- 8
Make the Caramel
In a saucepan, combine the granulated sugar and 1/4 cup of water. Cook over medium heat until the sugar dissolves and begins to turn golden brown.
- 9
Add Butter and Cream
Once the caramel reaches a deep amber color, remove from heat and stir in the butter, heavy cream, vanilla extract, and salt. Stir until smooth.
- 10
Combine Pecans and Caramel
Add the toasted pecans to the caramel sauce and stir until well coated.
- 11
Cool and Serve
Allow the candied pecan caramel to cool slightly before drizzling over the chilled pumpkin cheesecake before serving.