Pumpkin Cheesecake with Caramel Sauce

November 13, 2020

Pumpkin Cheesecake with Caramel Sauce

Prep time: 30 minutes

Bake time: 1 hour + 45 minutes in Oven

Cool time: 2 hours + 4 hours in Fridge

Ingredients:
For the Crust:
* 6tbsps Melted Unsalted Butter
* 1tbsp Granulated Sugar
* 1/2tsp Cinnamon Powder
* 1 1/2cups Graham Cracker crumbs

The Filling:

* 24oz Cream Cheese at room temperature

* 1 1/2cups Light Brown Sugar

* 15oz can Pumpkin Pie Mix

* 4 Eggs

* 1/4cup Sour Cream

* 2tbsp All Purpose Flour

* 2tsp Pumpkin pie Spice

* 1/4tsp Salt

* 1tbsp Vanilla Extract

For the Topping:

*1cup Whipping Cream

* 1-2tbsp Confectioners Sugar

* 1/2tsp Vanilla extract

* 1tsp Pumpkin pie spice

* Roasted chopped Pecans to garnish

For the Salted Caramel Sauce:

* 1cup granulated sugar

* 6tbsp salted butter cubed at room temperature

* 1/2cup Heavy cream

* 1tsp Vanilla extract

* 1 tsp fine sea salt

Directions:

1. Preheat oven to 350degrees. Pulse graham crackers in a food processor and place the crumbs into a bowl ( 1 1/2cups).

2. Add the sugar, cinnamon and melted butter to the graham cracker crumbs. Mix well together using a fork, and then transfer mixture to a well greased springform pan (8x8 or 9"). Using the back of a spoon or ladle, press the mixture onto the bottom and about 1/2inch up the sides of the pan. Bake at 350degrees for 8 minutes.

3. Once baked, leave to cool on a wire rack until the cheesecake filling is ready.

4. Using a stand mixer with paddle attachment, beat the cream cheese and brown sugar on medium, until light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure the ingredients are combined.

5. Using a separate bowl, combine the pumpkin pie mix, the eggs, sour cream, flour, pumpkin pie spice, salt and vanilla. Beat well to combine.

6. Add the mixture to the cream cheese mixture, and continue mixing until all the ingredients have combined. Scrape the sides and the bottom of the bowl as needed.

7. Pour the mixture into the springform pan. Bake at 350degrees for 1 hour. Once baked, turn off heat, open the oven door slightly ajar (so as to not let the heat escape too fast), and leave for additional 45 minutes.

8. Once ready take the cheesecake out of the oven and leave to cool on a wire rack. When it has cooled fully, wrap it with cling-wrap and refrigerate for 4 hours or more.

9. To make the salted caramel sauce, use a heavy bottomed pan, and heat the sugar on medium heat, stirring consistently. The sugar will start to become amber in color. When the sugar turns amber, add in the chopped butter, and stir consistently, melting the butter and mixing the ingredients well. Then add whipping cream, whisking well. The sauce will begin to bubble, keep the heat on medium and whisk well. When ready, take the sauce off the heat, and add in the vanilla and sea salt flakes. Mix well. Set aside to cool.

Note: If you find some of the sugar has hardened, strain the sauce, so as to remove any hardened pieces.

10. To make the whipped topping, use the stand mixer or hand held electric beater, and beat the whipping cream until soft peaks form (beat on medium to high). Add in the confectioners sugar gradually and keep beating. Once firm peaks start to form, add in the vanilla. Turn the beater speed up to high and beat for an additional 2 minutes until stiff peaks form. Transfer to a piping bag, and pipe on to the cheesecake (once cheesecake has chilled for an appropriate time).

11. To prepare the cake, drizzle the caramel sauce over the cake, and then pipe the whipped topping. Sprinkle with pumpkin spice powder and chopped pecans, cut and serve.