Today I’m indulging myself. I’m forgetting my sense of self-control that keeps me from eating a whole dozen chocolate chip cookies straight from the oven, the voice that tells me I’m over the calorie limit. The day started out cold and rainy, but Tyler was so wonderful as to bring me a giant cup of hot chocolate in bed.
He handed it to me with an uncertain look on his face and watched me take a few sips. It was so a good! A few sips turned into large swallows, and he asked me how it was. I told him it was probably the best hot chocolate I had ever tasted! “No wonder,” I thought, when he told me we were out of milk and he had made it entirely with heavy cream, and then added three packets of hot chocolate mix!
After figuring there probably was close to 2000 calories in just that one cup of hot chocolate (we did end up sharing it, it was huge!), I gave up and declared this a “eat whatever I want day”!
Cheesecake included. And in my fall mood, I’m presenting you a Salted Caramel Pumpkin Cheesecake. Because I love salted caramel all the time and ’tis the season for pumpkin, I’m in the mood for some diet-defeating cheesecake, and together they make one awesome dessert! Of course, you could tuck this recipe away for thanksgiving, (which would be a very appropriate time to pull it out!) but some cold, rainy days call for a decadent, but delicious cheesecake recipe!
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 2 T granulated sugar
- 1/3 cup butter, melted
- 3 (8 ounce) packages of cream cheese, softened
- 1 and 1/2 cups brown sugar, packed
- 1 and 1/2 cups pumpkin
- 3 and 1/2 T all purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ginger
- 4 eggs, room temperature
- Salted Caramel Sauce
- Whipped Cream
Instructions
- Preheat oven to 350 F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9 inch springform pan. Bake for 8-9 minutes.
- Reduce oven temperature to 325 F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg and ginger. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don't over beat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
- Bake at 325 F for 1 hour. At the end of the hr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks. Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.
If you are in the mood for more pumpkin, check out these:
Easy layered pumpkin cheesecake bars
Amber @ Dessert Now, Dinner Later! says
I love pumpkin cheesecake! I won’t eat pumpkin pie, but cheesecake….yes please! Looks delicious!
Jessica @ A Kitchen Addiction says
I love the salted caramel pumpkin combination! This looks so good!
Ashley | The Recipe Rebel says
Haha, I can imagine hot chocolate made entirely out of heavy cream would be pretty incredible! This cheesecake also looks incredible!
Zainab @Blahnik Baker says
I can’t survive without salted caramel in my fridge!! Love love this cheesecake and I will see myself indulging here too 😉
Beth @ The First Year says
That is too funny, heavy cream and 3 hot chocolate packets?! Wowza! Perfect to go with this cheesecake!
Kelly - Life Made Sweeter says
Hehe too cute about the hot chocolate, at least he was trying to be sweet 🙂 Oh my, this is one gorgeous looking cheesecake! Love the salted caramel and it is definitely worth all the indulging – pinning!
Mandy @Mandy's Recipe Box says
Oh boy. I would love a slice of this cheesecake!
Jen @ Baked by an Introvert says
This is a fabulous cheesecake! I love the salted caramel sauce. It goes perfectly with the pumpkin. Pinned!
Becca @ Crumbs and Chaos says
That hot chocolate sounds like a super way to start the day, this cheesecake looks like the perfect ending to any meal!
Jocelyn @BruCrew Life says
You had me at salted caramel, and then totally sold me on the diet defeating pumpkin cheesecake! Holy yum! This is one heck of a delicious looking cheesecake!!!
Mallory says
Thanks, Jocelyn. It’s worth every calorie!
Amanda says
Oh my word! AMAZING!!!
Mallory says
Thanks, Amanda!
Jess @ whatjessicabakednext says
This cheesecake looks delicious! I’ve never baked with pumpkin, but I think I definitely will now! 😀
Mallory says
Thanks, Jess! Baking with pumpkin is one of my favorites!
Nancy P.@thebittersideofsweet says
OH MY GOODNESS! Amazing!
Mallory says
Thanks, Nancy!
Erin @ Simple, Sweet & Savory says
Salted Caramel + Pumpkin + Cheesecake = Be still my heart!! I need to try this—it looks absolutely amazing!
Mallory says
It’s absolute comfort food for sure! Thanks for stopping by, Erin!
Connie | URBAN BAKES says
Oh my, this looks and sounds amazing! I don’t know why I haven’t thought about making a pumpkin cheesecake. I better get on that. Love the dark background!
Mallory says
Thanks, Connie!
Sinea Pies says
OK … Tuesday evenings at 7pm EDT my Wonderful Wednesday Blog Hop goes live. PLEASE come by and share this absolutely gorgeous dessert with us!
Pinned it to my Cheesecake, Yum! board.
Newest follower / fan here.
Sinea from Ducks ‘n a Row
Alice @ Hip Foodie Mom says
Mallory!! I love “eat whatever you want” days. . sometimes they are very much needed because if you deny yourself too much, you’ll just go crazy!! 😛 love this cheesecake!!!
Mallory says
Absolutely, some days it feels great to throw rules to the wind!
Chichi says
This looks so so delicious. Pinned
Stephanie says
Can’t wait to make this for the 30 family members coming to my home thisThanksgiving – – Do you have a recipe for the Salted Caramel Sauce? Please share! Thanks so much!
Mallory says
Hi Stephanie! I love this recipe by Two Peas and Their Pod. http://www.twopeasandtheirpod.com/salted-caramel-sauce/ My advice in using it would be to follow the instructions exactly and use a heavy duty pan. This is a wonderful recipe for Thanksgiving! Enjoy!
Stacy says
How long do you think this will last if I permanently this before Thanksgiving? And would it hold up to traveling or turn into a gooey mess?
Yvonne says
Hi please can you explain what the “T” means…..when you say 3and a half T all.purpose flour…….in yhe pumpkin cheesecake
Cami Jo says
This looks amazing! I can not wait to make it for my friends and family! I do have a quick question before I do, would using canned pumpkin work? Thanks for sharing !
Mallory says
Yes. Absolutely! That is what i used. Happy baking!
Marie Reyes says
Can I omit the ginger and nutmeg?
Mallory says
Yes. It will change the flavor a bit, but won’t affect the baking.
Tracy says
When making, can I use a regular 9×13 pan?
Does it have to be a springform?
Thanks!
Mallory says
I’ve never done that, but you could try. It would probably be a bit thinner since I think a 9 x 13 is bigger.
Whitney says
Hello!
Thanks for the recipe! I made today. We are having tomorrow. Do I refrigerate it tonight? Thanks!
Sheriza says
Hi Mallory,
This cheesecake looks delicious. Does the “T” stands for table spoon? I would like to try this recipe for Thanksgiving.
Thanks
Mallory says
That is correct Sheriza. Happy Baking!