Carlos Solis
This pumpkin cheesecake with caramel takes a classic cream-cheese filling on a crumbly crust and dresses it up 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 centerpiece on your table and will delight anyone with a sweet tooth.
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 pumpkin 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, then add the cream cheese and the eggs whipped with sugar. Mix until smooth.
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 turns an amber color, then add the butter and warmed cream. Stir, remove from heat, and let the caramel cool until it thickens.
Tips for the Perfect Cheesecake:
The best pumpkin for this cheesecake is the nutmeg pumpkin because it has less water, which gives you a more concentrated puree. Do not heat the oven above 160°C when baking the cheesecake to ensure it cooks evenly. Before removing the cheesecake from the pan and slicing it into portions, let it cool completely so the texture sets properly.
If you enjoyed this pumpkin cheesecake, you might also try something with a flaky crust and aromatic spices or a healthy pumpkin breakfast—the perfect autumn meal for the whole family.
