Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake

🛒 Ingredients

• For the crust:

• 200 g digestive biscuits (or graham crackers)
• 100 g melted butter
• 1 tbsp sugar (optional)

• For the cheesecake filling:

• 500 g cream cheese (room temperature)
• 150 g granulated sugar
• 200 g pumpkin purée
• 3 large eggs
• 120 ml heavy cream
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• 1 tbsp flour (optional, for stability)

• For the caramel topping:

• 150 g sugar
• 60 g butter
• 100 ml heavy cream
• Pinch of salt (optional, for salted caramel)

• For decoration:

• Whipped cream
• Cocoa powder or cinnamon dust

👩‍🍳 Instructions

1. Prepare the crust

Crush biscuits into fine crumbs.

Mix with melted butter (and sugar if using).

Press firmly into the bottom of a springform pan (20–22 cm).

Chill in the fridge for 20–30 minutes.

2. Make the filling

Beat cream cheese until smooth.

Add sugar and mix well.

Mix in pumpkin purée, vanilla, and spices.

Add eggs one at a time (don’t overmix).

Stir in cream and flour until just combined.

3. Bake

Preheat oven to 160°C.

Pour filling over the crust.

Bake for 50–60 minutes (center slightly jiggly).

Turn off oven, leave door slightly open, cool inside 1 hour.

Chill in fridge at least 4 hours (preferably overnight).

4. Make caramel

Melt sugar over medium heat until amber.

Add butter (careful, it bubbles).

Slowly pour in cream and stir.

Add salt if desired.

Let cool slightly.

5. Assemble

Pour caramel over chilled cheesecake

Decorate with whipped cream swirls

Dust lightly with cocoa or cinnamon

💡 Tips

Use a water bath for extra smooth texture

Don’t overmix to avoid cracks

Let it chill fully for clean slices