Pumpkin Caramel Ginger Baked Cheesecake
- felichiccuisine
- Oct 9, 2024
- 5 min read
Updated: Feb 26
by Feli Chic'Cuisine
This Pumpkin Caramel Ginger Baked Cheesecake is an absolute delight! The creamy pumpkin filling, infused with warm ginger and spices, creates a rich and velvety texture that's irresistible. The caramel drizzle on top adds a luxurious sweetness that perfectly complements the subtle spice, while the ginger gives it a unique, zesty kick.
To elevate this already extraordinary dessert, I drizzle it with a sumptuous caramel sauce. The caramel adds an exquisite layer of sweetness and richness, making each forkful a journey into autumn's embrace.
Ah, a Pumpkin Cheesecake—what a perfect choice for fall! 🍂 There's something so comforting about the rich, spiced flavors of pumpkin that just scream autumn.
But what makes this pumpkin cheesecake extra special is the twist you've put on it. The creamy, velvety filling with a hint of ginger and the crumbly ginger biscuit base? It’s the perfect balance of cozy warmth and indulgence.
Maybe this will become a new tradition for you—something to make every fall, to savor as the season unfolds. I have a feeling your friends and family will be just as excited as you are to try it!
Enjoy the process and, of course, the sweet reward at the end. I’m sure this will become a beloved fall recipe for you.
How to Prepare Pumpkin Caramel Ginger Cheesecake
Prepare thr Biscuit Crust
✔️ Place the biscuits in a large ziplock bag and crush them into fine crumbs with a rolling pin.
✔️ Mix in the melted butter.
✔️ Press the mixture evenly into the prepared pan, making it rise a few centimeters up the sides. Refrigerate while you prepare the filling.
Prepare the Filling
✔️ Beat cream cheese, cornflour until smooth and light.
✔️Add eggs one at a time, then mix in pumpkin puree and cream until smooth.
✔️ Stir in vanilla, ginger, and salt.
✔️ Pour into the prepared pan.
✔️ Place the springform pan in a deep roasting pan.
✔️ Carefully pour boiling water into the roasting pan until it reaches halfway up the sides.
✔️ Bake for 1 hour, until golden-brown; the edges should be set, but the center will still be slightly wobbly.
Pro Tips for Perfect Caramel Cheesecake
✔ Use Full-Fat Ingredients
For the best texture and flavor, always opt for full-fat cream cheese and heavy cream. Low-fat versions can lead to a less creamy and more runny cheesecake filling.
✔ Room Temperature Ingredients
Ensure that your cream cheese, eggs, and cream are at room temperature before mixing. Cold ingredients can cause the cheesecake to have lumps and prevent a smooth texture. Let them sit out for about 30 minutes before you start.
✔ Mix Gently
When preparing the filling, mix your ingredients gently. Over-mixing or beating too vigorously can introduce air bubbles, which can cause cracks in the cheesecake. Always mix on a lower speed and scrape down the sides of the bowl as needed.
✔ Don't Overbake
Cheesecake can easily overbake, resulting in a dry or cracked texture. Bake your cheesecake until the edges are set but the center is still slightly wobbly. It will firm up as it cools. A perfect cheesecake should have a slight jiggle in the middle when you gently shake the pa
If you enjoyed this, you may love: Traditional Pumpkin Pie
✔ Use a Water Bath
To avoid cracks and ensure an even bake, use a water bath (Bain-Marie). Wrap the outside of your cheesecake pan in aluminum foil to prevent water from seeping in.
Then, place the pan into a larger roasting pan and fill the outer pan with hot water about halfway up the sides of the cheesecake pan. This helps maintain a moist environment while baking and reduces the risk of cracks.
✔ Chill Overnight
Patience is key! After baking, let the cheesecake cool completely at room temperature before transferring it to the fridge. Let it chill for at least 4 hours, but for the best results, chill it overnight. This helps the cheesecake set properly and enhances the flavor.
✔ Let It Cool Gradually
Once the cheesecake is done baking, turn off the oven and crack the oven door slightly. Let the cheesecake cool gradually to prevent it from sinking or cracking from sudden temperature changes.
I didn’t think cheesecake could get any better until I tried this recipe. The ginger and pumpkin make it so unique, and the caramel drizzle adds a luscious finishing touch. It’s creamy, flavorful, and so satisfying.
Pumpkin Caramel Ginger Baked Cheesecake Recipe
The balance of flavors is spot-on-not too sweet, not too spicy, and the crust ties it all together beautifully.
Serves 14
Prep Time 25 min
Bake Time 1 hour 10 min.
Cool Time 2 hours
Ingredients
For the Base:
400g ginger biscuits (or ginger snap cookies)
130g unsalted butter, melted
For the Filling:
500g pumpkin puree (homemade or canned)
650g full-fat cream cheese (e.g., Philadelphia)
2 tbsp cornflour (cornstarch)
200g light brown sugar (or caster/granulated sugar)
4 large eggs
200ml double cream (heavy cream/whipping cream)
1 tbsp vanilla extract
1/2 tsp ground ginger
1/4 tsp fine sea salt
For Serving:
Caramel sauce (optional)
Method
Prepare the biscuit base
1. Grease and line a 23 cm (9-in.) springform pan with parchment paper. Wrap the outside with two sheets of foil, covering the sides. Melt the butter in a small saucepan and set aside.
2. In a food processor, blend the ginger biscuits into fine crumbs, or crush them in a ziplock bag with a rolling pin. Mix in the melted butter, then press the mixture evenly into the prepared pan, making it rise a few centimeters up the sides. Refrigerate while you prepare the filling.
Prepare the filling
3. Preheat the oven to 180°C (350°F/gas mark 4). In a large mixing bowl, use an electric mixer to beat the cream cheese, cornflour, and sugar until smooth and light. Add the eggs one at a time, then mix in the pumpkin puree and heavy cream until smooth. Stir in the vanilla, ginger, and salt. Pour the mixture into the prepared pan.
4. Place the springform pan in a high-sided roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides, being careful not to get any on the cheesecake.
5. Bake for 1 hour, until golden-brown; the edges should be set and puffed, while the center remains slightly wobbly.
6. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 1 hour. Remove it from the oven, allow it to cool to room temperature, then refrigerate until firm, preferably overnight.
To Serve
7. Warm the caramel sauce and drizzle over the cheesecake.
Enjoy!
“Life is what happens when you're busy making other plans.” - John Lennon
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