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Salted Caramel Pumpkin Cheesecake

Rich, creamy pumpkin cheesecake covered in salted brown sugar caramel on top of my favorite homemade graham cracker crust. This Salted Caramel Pumpkin Cheesecake recipe is my favorite Thanksgiving dessert -- I make it every year!! All three components (the crust, caramel and cheesecake) can be made ahead of time (up to three days). This smooth cheesecake is exploding with holiday flavor and needs zero water bath (win)! *Please note the overnight (or 8 hours) of chill time needed for the cheesecake to set.
4.84 from 6 reviews
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Prep Time: 16 minutes
Cook Time: 1 hour
Chill Time: 8 hours
Course: Dessert
Cuisine: Cheesecake
Keyword: Pumpkin, Cheesecake, Caramel, Thanksgiving, Holiday, Dessert
Servings: 8 Servings

Ingredients

To Start

  • 15 ounces (1 3/4 cups or 425g) pure pureed pumpkin, (do not use pumpkin pie filling)

For the Pumpkin Cheesecake

  • 14 ounces cream cheese, (room temperature)
  • 1 ½ cups (300 g) granulated sugar
  • 1 ½ teaspoons (9 g) Chinese five-spice powder
  • 1 teaspoon (6 g) sea salt
  • 4 large eggs, (room temperature)
  • 8 oz (240 g) sour cream, (room temperature)
  • 1 tablespoon (14 g) fresh squeezed Satsuma ((you could sub with a tangerine or orange…I’m just obsessed with Satsuma’s this time of year!))
  • 2 teaspoons (8 g) real vanilla extract
  • Salted Brown Sugar Caramel Sauce

Instructions

To Start

  • Add the pumpkin puree to a medium saucepan over medium-low heat and cook, stirring constantly, for 8-10 minutes. This will bring out the pumpkin flavor and get rid of excess moisture. Then smear the cooked pumpkin puree over a stack of towels (I use a combo of paper towels and dish towels in the photos). This will get rid of even more moisture. Replace the towels if they become saturated. *See more details on this in the NOTES section below the recipe.

For the Graham Cracker Crust

For the Cheesecake

  • Preheat your oven to 400°F (200°C) and place a heat-safe skillet or Dutch oven on the bottom oven rack. Boil 4 cups (1 L) water and set aside while you prepare your cheesecake filling. 
  • Place the cream cheese, granulated sugar, five-spice powder and salt in the bowl of an electric-stand mixer fitted with the paddle attachment and beat on low for about 2 minutes or until smooth. Scrape the sides and bottom of the bowl to make sure everything is combined and use the back of a spatula to smash out any lumps.
  • In a small bowl whisk the eggs together and then slowly stream them in with mixer on low for about 2 minutes or until combined. Add in the pumpkin, sour cream, juice and the vanilla; making sure each ingredient is well blended before adding in the next. Mix for an additional 2 minutes on low and pour through a fine-mesh sieve into the cooled crust.
  • Place in the center of the oven and pour the warm water into the skillet on the bottom rack and immediately close the door. Bake the cheesecake for 15 minutes and then reduce the heat 250°F (121°C) for an additional 45 minutes. When done the center will jiggle a bit and the sides will be set. Turn off the oven and let the cheesecake sit in it for 30 minutes with the door open. After 30 minutes, set the cheesecake on the counter and let it sit at room temperature for at least an hour. When cool, wrap tightly in the springform and set in the fridge to chill and set overnight.

To Serve

Notes

Pumpkin Puree

Use 100% pure pumpkin and not pumpkin pie filling. My absolute favorite is Libby's as it lends the perfect taste and texture to baked goods. If you don’t have access to Libby's, just know that canned pumpkin brands vary in consistency.
Cooking the pumpkin is a new addition to this recipe to ensure the proper consistency; taking into account different pumpkin puree's thickness and texture.
If you're using homemade pumpkin puree (or some organic canned brands) you maybe need to cook and/or strain the pumpkin longer as they tend to contain more moisture. If you're using Libby's, which has an excellent thickness and texture, you'll be able to cook the pumpkin for less time. 

Make Ahead

This cheesecake is best made ahead and I personally like to do it over several days. I might make the crust + salted caramel one day and then fill it with the cheesecake filling the next day and then serve on the third day after an overnight chill. This all makes it especially perfect for Thanksgiving (or any holiday/event where you’ll have lots more to cook). I recently made it with toasted meringue over the salted caramel — try it!
See notes above recipe regarding the Baker's Timeline.

Freezing Cheesecake

You can wrap the cheesecake tightly in the springform pan and freeze it for 1 to 2 months. Defrost, still wrapped, in the fridge overnight.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo