Pumpkin Cheesecake with Caramel and Walnuts has to be one of the best cheesecakes, I have made to this date, with a thick, rich, creamy mixture of cream cheese, pumpkin, caramel, and walnuts that are spiced with nutmeg, ginger, cloves, and allspice, the texture and taste is perfect in every way.
Special thanks to my friends over at Simply Concord for providing the delicious Caramel Dip for my new recipe, as well as 6 more containers for my lovely readers to try out for themselves and see how wonderful Caramel Dip can taste; that has no artificial flavors, colors, preservatives, high fructose corn syrup and is Non-GMO. Be sure to enter the giveaway below, so I can mail you a container of this fabulous tasting caramel dip.
Since the beginning of time, people have taken great strides in making the perfect cheesecake. Food historians will tell you the early methods of making cheesecake have been lost, however, we know that cheesecake was very a popular dish in ancient Greece. Small cheesecakes were also one of the many things served to athletes during the first Olympic Games held in 776 B.C. on the Isle of Delos.
I am always amazed to read about the background and history of my favorite foods, especially something that dates back as far as cheesecake. I often wonder what the first cheesecakes tasted like, don’t you? I mean was the texture similar, was it different, what were the cooking methods used back then? One can only speculate as to the original cheesecakes, I am sure are a lost art long gone in this day and age.
This year, I wanted to do something a little different and special for the Holidays, so I decided to make Pumpkin Cheesecake with Caramel and Walnuts and used a wonderful caramel sauce made by a company called Simply Concord a leading caramel manufacturer, who uses their ability to create a caramel dip that not only tastes great but is made with simple ingredients, it has no artificial flavors, colors, preservatives, or high fructose corn syrup and is Non-GMO. This is the first clean label caramel dip in the produce department.
I’m not a huge fan of the “Everything Pumpkin Season” of course, I like a good pumpkin pie and enjoy pumpkin cheesecake, but all the other is a bit too much for me. I can’t handle all the pumpkin pasta dishes and so forth, not that there is anything wrong with people who do it’s just a bit much for my taste buds.
So around the Holidays such as Thanksgiving and Christmas, you can pretty much count on the fact that there will be my favorite all-star Pumpkin Cheesecake and Pumpkin Pies. They make only two appearances and then go dormant for the year until the next Thanksgiving. or Christmas family gathering.
Pumpkin Cheesecake with Caramel and Walnuts
- 20- ounces of Cream Cheese, softened 1 hour
- 3/4 cup of sugar
- 1 cup of canned pumpkin
- 1 teaspoon of pure vanilla
- 1/2 teaspoon of ground cinnamon
- 1/8 of a teaspoon of ground cloves
- 1/8 of a teaspoon of ground nutmeg
- 2 eggs room temp
- 1 egg white room temp
- 1 ready-to-use graham cracker crumb crust or homemade
- 5 ounces of Simply Concord Caramel Dip, heated 45 seconds
- 1 cup of chopped toasted walnuts
Notes: I made my graham cracker crust and placed it in a springform pan by using the following recipe below.
Graham Cracker Crust Recipe
- 14 graham crackers or 1 and 1/2 cups of graham cracker crumbs
- 5 tablespoons of unsalted butter, melted
- 1/4 cup sugar
- 1/8 teaspoon salt
- Preheat the oven to 350 Degrees.
- Pulse graham cracker crumbs in a food processor, then add, sugar, and salt to the processor, until joined.
- Firmly press the graham cracker crumb mixture into bottom of a springform pan and up the sides slightly.
- Bake until crust is fragrant and edges are golden about 12 minutes.
- Let cool completely
Let the cream cheese become room temp for 1 hour
Preheat the oven to 350°F.
Next combine the room temperature cream cheese, sugar, pumpkin, vanilla and all dry spices in a large bowl with a hand mixer until blended.
Add the lightly beaten room temperature eggs; mix until blended.
Pour into the gram cracker pie crust.
Bake about 40 min at 350 Degrees or until center is almost set.
- Let the cheesecake cool before placing in a refrigerator.
Refrigerate for about 4 hours time.
- 5 ounces of Simply Concord Caramel Dip in the microwave on about 45 seconds to heat, stir, then distribute the caramel evenly on the top of the cheesecake.
- Next sprinkle the chopped toasted walnuts on the top of the cheesecake evenly.
- Refrigerate 1 hour before serving.
Thanks to Simply Concord-Concord Food, 6 McCallum’s Shamrock Patch Blog Followers will receive 1 container via postal service when they register in the giveaway and win by completing the following tasks in the comment section.
Giveaway ends at midnight on November 15th, 2016
- Name and email you may be contacted at.
- Visit and then share in the comments with me which recipe is your favorite on the recipe page?
- When visiting the Simply Concord-Concord Food landing page tell me how that recipe inspires you and why.
- All required actions must be completed to be considered.
GOOD LUCK GUYS!
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.