Decadent Pumpkin Caramel Cheesecake: A Step-by-Step Autumn Dessert Guide

Ingredients You’ll Need

For the Cheesecake Batter:

• 2 packages (500g) cream cheese, softened
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 1/4 cup full-fat sour cream
• 3 tablespoons salted caramel sauce
• 1 teaspoon pure vanilla extract

For the Pumpkin Cake Batter:

• 1 cup pure pumpkin puree
• 3/4 cup granulated sugar
• 1 large egg
• 1/3 cup sunflower oil
• 1/2 teaspoon pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/3 cup whole milk

For the Whipped Cream Topping:

• 3/4 cup heavy whipping cream
• 1 teaspoon granulated sugar
• 1 teaspoon skim milk powder
• Additional salted caramel sauce for drizzling

Step-by-Step Instructions

Preparation Stage

Step 1: Prep Your Kitchen

• Preheat the oven to 350°F (175°C)
• Gather all ingredients and bring them to room temperature
• Spray an 8-inch springform pan with non-stick baking spray
• Line the bottom of the pan with a parchment paper round

Making the Cheesecake Batter

Step 2: Prepare Cheesecake Mixture

1. In a large mixing bowl, beat the softened cream cheese using an electric mixer
2. Mix on medium speed until smooth and creamy (about 2 minutes)
3. Add dark brown sugar and beat on medium-high speed for 1-2 minutes until glossy
4. Scrape down the sides of the bowl with a rubber spatula
5. Add eggs one at a time, beating well after each addition
6. Gently fold in sour cream
7. Mix in caramel sauce and vanilla extract until smooth
8. Set the cheesecake batter aside

Creating the Pumpkin Cake Batter

Step 3: Prepare Pumpkin Mixture

1. In a separate large bowl, whisk together pumpkin puree, sugar, egg, oil, and vanilla
2. In another bowl, sift together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon
3. Gradually fold the dry ingredients into the pumpkin mixture
4. Add milk and fold until the batter is just combined

Layering the Batters

Step 4: Build Your Cheesecake

1. Pour one-third of the pumpkin batter into the prepared pan
2. Spread it evenly across the bottom
3. Dollop about half of the cheesecake batter on top
4. Gently spread the cheesecake batter to almost cover the pumpkin layer
5. Spoon another third of pumpkin batter over the cheesecake batter
6. Swirl lightly with a knife (minimal swirling is key!)
7. Add the remaining cheesecake batter
8. Top with the final portion of pumpkin batter
9. Create a gentle swirl with a knife

Baking Process

Step 5: Bake to Perfection

1. Bake at 350°F for 15 minutes
2. Reduce oven temperature to 325°F
3. Continue baking for 35 minutes
4. Look for a golden top and slightly puffed surface
5. Don’t worry about a few cracks – they’re totally normal!
6. Turn off the oven
7. Leave the cheesecake in the oven for an additional 5 minutes
8. Remove and transfer to a wire rack to cool completely

Chilling and Topping

Step 6: Refrigerate and Prepare Topping

1. Refrigerate the cheesecake for at least 4 hours (overnight is best)
2. Before serving, prepare the whipped cream
3. Whip heavy cream with sugar and milk powder until soft peaks form
4. Spread whipped cream over the cooled cheesecake
5. Drizzle with additional salted caramel sauce

Serving Tips

Step 7: Slice and Serve

1. Use a sharp knife dipped in hot water
2. Wipe the knife clean between each slice
3. Serve chilled
4. Store in the refrigerator for up to 5 days

Pro Baker’s Tips

• Always use room temperature ingredients for the smoothest batter
• Minimal swirling creates the most beautiful marbled effect
• Don’t open the oven door frequently during baking
• Let the cheesecake cool completely before refrigerating

Common Troubleshooting

• If the top browns too quickly, cover loosely with aluminum foil
• Cracks are normal and add rustic charm
• Ensure all ingredients are at room temperature for best results

Enjoy your homemade Pumpkin Caramel Cheesecake – a true celebration of autumn flavors!