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Pumpkin Cheesecake with Caramel and Walnuts

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.

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.

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.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.

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.

 

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
  • 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 thick 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 card below

 

  

5 from 6 votes
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.
Pumpkin Cheesecake with Caramel and Walnuts
Prep Time
30 mins
Cook Time
40 mins
Chill
1 hr
Total Time
1 hr 10 mins
 
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.
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, Pumpkin, Walnuts
Servings: 8 People
Author: hmccallum
Ingredients
Graham Cracker Crust Recipe
  • 1 1/2 cups Graham cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • 1/4 cup Sugar
  • 1/8 teaspoon Salt
Pumpkin Cheese Cake Filling
  • 20 ounces Cream Cheese, softened 1 hour
  • 3/4 cup Sugar
  • 1 cup Organic Natural Pumpkin
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground cloves
  • 1/8 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
Instructions
Directions for Crust
  1. Preheat the oven to 350 Degrees.
  2. Pulse graham cracker crumbs in a food processor, then add, sugar, and salt to the processor, until joined.
  3. Firmly press the graham cracker crumb mixture into bottom of a springform pan and up the sides slightly.
  4. Bake until crust is fragrant and edges are golden about 12 minutes.
  5. Let cool completely
For Cheesecake Filling
  1.  Let the cream cheese become room temp for 1 hour
  2. Preheat the oven to 350°F.
  3. 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.
  4. Let the cheesecake cool before placing in a refrigerator. Refrigerate for about 4 hours time.
  5. Heat 5 ounces of thick 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.
  6. Refrigerate 1 hour before serving.

 

 

 

 

 

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.

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7 Comments

  • Reply
    Susan Christy
    November 6, 2016 at 12:10 pm

    I love to cook, especially ethnic foods so the Thai Chicken Satay Skewers recipe caught my eye immediately.

  • Reply
    Kathryn @ FoodieGirlChicago
    November 5, 2016 at 8:30 pm

    What a great fall recipe! This might replace pumpkin pie this year!

  • Reply
    Allison - Celebrating Sweets
    November 5, 2016 at 6:25 pm

    The addition of caramel and walnuts puts this over the top! It looks amazing!

  • Reply
    laineey
    November 5, 2016 at 4:36 pm

    Not sure my comment went through. If so, ignore this one. This looks so heavenly! I love cheesecake and I love pumpkin and together, oo-la-la! I can’t wait to try it.

  • Reply
    Elaine @ Dishes Delish
    November 5, 2016 at 4:35 pm

    This looks so heavenly! I love pumpkin and I love cheesecake! Nicely done! I can’t wait to try it.

  • Reply
    Kristen
    October 29, 2016 at 9:33 pm

    The Chicken Rice Soup sounds delicious! My family loves soup and we’ve been having regular grey, rainy days that require a warm pot of soup on the stove!

    • Reply
      Heidy L. McCallum
      November 5, 2016 at 4:23 pm

      Thank you for stopping by Kristen and love the sound of that recipe too! Thanks for sharing your voice on here! Have a great day—PS don’t forget to leave an email you may be reached at for the giveaway.

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