Pumpkin Pecan Caramel Cheesecake
Creamy Fall inspired Pumpkin Pecan Caramel Cheesecake!
Servings 10 servings
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.