This is one delicious Fall pumpkin cheesecake!
Cheesecake is definitely one of my favorite desserts. It’s rich, creamy and delicious. This Pumpkin Pecan Caramel Cheesecake combines amazing Fall flavors all in one dessert.
What do you need to make this Pumpkin Pecan Caramel Cheesecake?
This cheesecake recipe combines 2 types of caramel. Dulce de leche and salted caramel. Both add to the delicious flavor of the dessert.
For the crust, I use Biscoff cookies. Biscoff Cookies are like delicate shortbread cookies with a lot of spice and a deep caramel flavor. They are such a great choice to use as the crust for this pumpkin cheesecake. The cookies’ Fall flavors marry perfectly with it. If you can’t find Biscoff cookies, you can use graham crackers as well.
You also need softened cream cheese and pumpkin purée. Pumpkin purée is easy to use because it comes in a can. You will only need one cup of this.
How do you make the Dulce de Leche?
Dulce de leche is so easy to make. It’s made with a can of condensed milk. Simply peel off the paper label from the can and boil the whole can, still sealed, in water. The longer you boil it, the darker and richer it is. I boiled mine for 3 hours. You can also boil it for 2. The caramel will just be a little lighter in color. Refrigerate the unopened can overnight or at least 2 hours.
How do you make the cheesecake?
Combine cheesecake ingredients and beat until smooth. Pour into a springform pan with the Biscoff cookies as the crust. Open the can of Dulce de leche and add spoonfuls on top. Use an offset spatula or butterknife to swirl the Dulce de leche into the pumpkin cheesecake batter.
After the cheesecake is baked and cooled, refrigerate overnight. The next day, pour the caramel sauce on top of the cheesecake. Add chopped nuts around the top of it and serve.
Here are other great cheesecake recipes:
Pumpkin Pecan Caramel Cheesecake
Creamy Fall inspired Pumpkin Pecan Caramel Cheesecake!
Ingredients
Crust
- 1 package Biscoff cookies
- 1/4 cup melted butter
Dulce de Leche
- 1 can condensed milk
Filling
- 3 8 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tbsp vanilla
- 1 cup pumpkin puree
- 1/4 cup heavy cream
- 1/4 cup sour cream
Caramel Topping
- 1 cup sugar
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/2 tsp salt
Garnish
- chopped pecans
Instructions
Crust
- Pre-heat oven to 350 degrees. Crush cookies in a food processor. Add butter. Press cookie mixture in the bottom of a 9 inch springform pan covered with foil around and on the bottom of the pan. Bake for 8 minutes.
Dulce de Leche
- Add can of condensed milk to a pot. Add water until the can is submerged. bring to a boil, and boil for 3 hours on low to medium heat. Add more water as the water evaporates. Remove from water and cool for 2 hours, unopened, or in the refrigerator overnight.
Filling
- To a stand mixer, add cream cheese and sugar. Blend until smooth. Add pumpkin purée. Add eggs while mixing on a low speed. Add vanilla, heavy cream and sour cream. Mix. Pour into pan with the Biscoff crust. Add scoops of Dulce de leche to the cheesecake batter. Use an offset spatula to swirl the Dulce de leche into the batter .Place foil covered pan inside of a larger pan. Fill outer pan half way with water and place pans in the oven. Bake for 1 hour-1 hour and 10 minutes. Take out of the oven, remove cheesecake from pan with water and cool on a wire rack. Refrigerate overnight. The next day, remove outer springform pan ring. Place cheesecake on a platter. Top with caramel sauce. Add chopped pecan around the top.
