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 are perfect in every way.
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 a popular dish in ancient Greece. Miniature 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.
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
Twenty ounces of Cream Cheese, softened 1 hour
3/4 cup of sugar
One cup of canned pumpkin
One 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
Two eggs room temp
One egg white room temp
One ready-to-use graham cracker crumb crust or homemade
Five ounces of thick Caramel Dip, heated 45 seconds
One cup of chopped toasted walnuts
Notes: I made my graham cracker crust and placed it in a springform pan by using the following recipe card below
Pumpkin Cheesecake with Caramel and Walnuts
Graham Cracker Crust Recipe
- 1½ cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- ¼ cup Sugar
- ⅛ teaspoon Salt
Pumpkin Cheese Cake Filling
- 20 ounces Cream Cheese, softened 1 hour
- ¾ cup Sugar
- 1 cup Organic Natural Pumpkin
- 1 teaspoon Vanilla
- ½ teaspoon Ground cinnamon
- ⅛ teaspoon Ground cloves
- ⅛ teaspoon Ground nutmeg
- 2 large Eggs Room temperature
- 1 Ready-to-use graham cracker crumb crust or homemade See recipe
- 5 ounces Thick Caramel Dip Heated in Microwave 45 seconds
- 1 cup Chopped toasted walnuts
Directions for Crust
- Preheat the oven to 350 Degrees.
- Pulse graham cracker crumbs in a food processor, then add, sugar, and salt to the food processor, until joined.
- Firmly press the graham cracker crumb mixture into the 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
For Cheesecake Filling
- Let the cream cheese become room temp- takes about 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 the center is almost set.
- Let the cheesecake cool before placing in a refrigerator. Refrigerate for about 4 hours time.
- Heat 5 ounces of thick caramel dip in the microwave for 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.
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