Pumpkin Caramel Ginger Baked Cheesecake
by Feli Chic'Cuisine
This seasonal masterpiece is the ultimate treat to celebrate the fall harvest. As the leaves turn to fiery shades of red and gold, and the crispness of autumn fills the air, there's no better way to embrace the season's bounty than with a Pumpkin Caramel Ginger Cheesecake. This divine dessert marries the rich essence of pumpkin with the warm, comforting notes of caramel and ginger to create a taste sensation that epitomizes autumn's culinary delights.
My cheesecake starts with a crunchy ginger biscuit base, offering a delicious contrast to the creamy, mildly spiced pumpkin filling on top. The cheesecake filling features a perfect harmony of vanilla and ginger, creating a flavor duet that complements the natural earthy sweetness of the pumpkin.
But the magic doesn't stop there. 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.
With a perfect blend of textures, the Pumpkin Caramel Ginger Cheesecake will satisfy your dessert cravings and leave you yearning for more. Share it with loved ones during festive gatherings, or savor it as a personal treat on a cozy autumn evening.
However you choose to enjoy it, this Pumpkin Caramel Ginger Cheesecake is a true celebration of the season and a reminder that autumn's flavors are something to be cherished.
Recipe Success Tips
Opt for homemade pumpkin puree for superior flavor and texture. Creating your own puree is not only healthier but also enhances the overall quality of your dish.
Choose full-fat cream cheese for a firmer and cleaner slice of cheesecake. This ingredient plays a crucial role in the cheesecake's texture and stability.
Allow the cheesecake to set in the refrigerator. After removing it from the oven, let it cool to room temperature, and then refrigerate until it reaches the desired firmness, preferably overnight for the best results.
To determine when your cheesecake is ready, observe the sides – they should begin to puff, while the center will retain a slight wobble. Remember, the filling will continue to set as it cools. Be cautious not to overcook, as this can lead to unsightly cracks in your cheesecake.
Serves 14
Prep Time 25 min
Bake Time 1 hour 10 min.
Cool Time 2 hours
Ingredients
For the Base
400g ginger biscuits
130g unsalted butter, melted
For the Filling
500g pumpkin puree, homemade or canned
650g cream cheese (Philadelphia) - full fat cream cheese
2 tbsp cornflower
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 fine sea salt
caramel sauce, to serve
Method
Prepare the biscuit base
1. Grease and line with parchment paper a 23 cm (9-in.) springform pan. Wrap the outside with 2 sheets of foil - up the sides. In a small saucepan, melt the butter. Set aside.
2. In a food procesor, mix the ginger biscuits to a fine crumb. Or, place the biscuits in a large ziplock bag and crush it with a rolling pin into fine crumb. Mix in the melted butter, then evenly press into the prepared pan. so it comes a few centimetres up to the sides. Refrigerate until prepare the filling.
Prepare the filling
3. Preheat the oven to 180°C (350°F/ gas mark 4 ). In a large mixing bowl, using an electric mixer, put the cream cheese, cornflour, and sugar. Beat until smooth and light. Beat in the eggs, one at a time, pumpkin puree and double (whipping\heavy cream) until smooth. Mix in vanilla, ginger and salt. Pour in the prepared pan.
4. Put the springform pan in a high-sided roasting pan, then carefully, pour boiling water into the roasting pan so that it comes almost halfway up the sides - don't get any on the cheesecake.
5. Bake for 1 hour, until golden-brown; the cake is just set and the sides begin to puff but the center will be slightly wobbly.
6. Turn off the oven, leave the door ajar and allow the cheesecake to cool in the oven for 1 hour. Remove from the oven, cool to room temperature, then put in the fridge until firm up or ideally, 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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