Pumpkin Cheesecake with Brown Butter Caramel Sauce
By Philadelphia Kitchen
Prep
30-60 mins
Total
7 HRS 5 MIN
Servings
16 Servings
Bring the cozy flavours of Thanksgiving to your table with this Pumpkin Cheesecake with Brown Butter Caramel Sauce. Classic pumpkin and warm pumpkin pie spice capture that harvest-season comfort, while the nutty brown butter caramel makes every slice feel extra special. It’s a perfect make-ahead dessert for sharing after your Thanksgiving feast.
Ingredients
908
g
1/2
cup
butter, divided
1 1/2
cup
graham cracker crumbs
1 1/4
cup
granulated sugar, divided
1
can
(425 g) pumpkin
1
tbsp
pumpkin pie spice
1 1/2
tsp
vanilla, divided
4
eggs
1/2
cup
packed brown sugar
1 1/2
cup
heavy whipping cream
Original Brick Cream Cheese
Instructions
Step 1
Heat oven to 160°C (325°F).
Step 2
Melt 1/4 cup butter. Mix with graham crumbs and 3 Tbsp. granulated sugar; press onto bottom of a 23-cm (9-inch) spring form pan.
Step 3
Beat cream cheese and 1 cup of the remaining granulated sugar in a large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and 1 tsp vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
Bake 1 hr 5 min to 1 hr 10 min or until center of cheesecake is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hrs.
Step 5
Melt remaining ¼ cup butter in medium saucepan over medium-low heat. Continue to cook 2 min. or until butter is light golden brown in color with a nutty aroma, stirring constantly. Add brown sugar and 1/2 cup whipping cream; mix well. Bring to boil, then cook 5 to 7 min. or until sugar is dissolved, stirring constantly. Cool slightly.
Step 6
Beat remaining whipping cream with remaining granulated sugar and remaining vanilla in a small bowl with mixer on high speed until soft peaks form. Spoon over individual servings of cheesecake before topping with the caramel sauce.
