Christmas/ Desserts/ Fall Menu/ Holiday Menu/ Thanks Giving/ Thanksgiving/ Top 10 Must Have Recipes/ Uncategorized/ Winter Menu

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 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 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
  • 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 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.
Print Recipe
5 from 9 votes

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.
Prep Time30 mins
Cook Time40 mins
Chill1 hr
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, Pumpkin, Walnuts
Servings: 8 Servings
Calories: 744kcal
Author: hmccallum

Ingredients

Graham Cracker Crust Recipe

  • cups Graham cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • ¼ cup Sugar
  • 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
  • teaspoon Ground cloves
  • 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

  • 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.

Nutrition

Serving: 01 | Calories: 744kcal | Carbohydrates: 75g | Protein: 15g | Fat: 45g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 656mg | Potassium: 453mg | Fiber: 4g | Sugar: 38g | Vitamin A: 5460IU | Vitamin C: 2mg | Calcium: 179mg | Iron: 3mg

 

 

 

 

 

 

Sharing is caring!

10 Comments

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

    I love to cook, especially cheesecakes! This was fantastic!

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

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

    • Reply
      hmccallum
      September 30, 2020 at 4:45 pm

      LOL! Thank you for sharing!

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

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

    • Reply
      hmccallum
      September 30, 2020 at 4:56 pm

      Thank you, Alisson! We enjoyed it too

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

    This was so heavenly! I love cheesecake and I love pumpkin and together, oo-la-la! I can’t wait to make it again.

    • Reply
      hmccallum
      September 30, 2020 at 4:58 pm

      Thank you so much, Lainney!

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

    This Pumpkin cheesecake was outstanding, I will be making it again!

    • 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.

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    shares