Pumpkin Cheesecake with Caramel Sauce

pumpkin cheesecake with caramel sauce

Here in Vancouver, when the sun finally peeks through heavy clouds, I run outside, stand up straight with my arms outstretched, eyes closed, feeling the warmth of the sun.  This experience is rare, and lasts only for a few minutes during winter, however, I’m always in awe of how this simple act can help recharge me. “Just Feel the Warmth of the Sun Act.” In my kitchen, I tend to recreate the bright sunshine when actual sunlight isn’t an option.

crab apple tree in the garden

Pumpkin cheesecake

When it comes to baking, my twin sister is the go-to person. She bakes everything, from heavy, dense Scandinavian style bread with her own homemade yeast to traditional Japanese buns filled with red bean paste, to biscotti, bagels, gluten-free kids’ birthday cakes and so much more. Since she gladly shared this cheesecake recipe with me a long time ago, it has remained on my mind every time I roast Marina Di Chioggia winter squashes. As it turns out, the cake was absolutely loved by everyone at dinner parties even after a full season of feasts.

caramel sauce

Chasmanthium latifolium

Pumpkin cheesecake

Pumpkin cheesecake with caramel sauce

Pumpkin Cheesecake with Caramel Sauce

Makes 9 inch springform pan

Crust

30g whole wheat digestive cookies
40g chocolate cookies
30g butter, melted

Filling

250g cream cheese, room temperature
50ml whipping cream
100g sugar
2 eggs
10g cornstarch

200g pumpkin puree
30g sugar
1 egg yolk
1/8 teaspoon cinnamon

Caramel sauce

½ cup whipping cream
30g butter, cut into small pieces
½ cup brown sugar

Make crust by smashing cookies in a plastic bag with a rolling pin until fine texture is achieved. Combine well with butter, press into the bottom of the pan and keep refrigerated.

Preheat the oven to 390F. Set a kettle of water on the stove. You are going to use this later for steaming the cake in the oven. Not quite tea time yet!

In a large bowl, beat the cream cheese until smooth, and add the whipping cream, sugar, eggs and starch. Combine well.

In another bowl, thoroughly mix the pumpkin, sugar, egg yolk and cinnamon. Then, pour in ½ of cream cheese mixture and stir well.

Pour the rest of the cream cheese mixture into the prepared crust. Next, gently add the pumpkin mixture to the crust, and then swirl the top to create the marble effect.

Wrap the bottom of the springform pan with a piece of tin foil. Next, place the pan in a rimmed baking sheet on the centre rack in the oven. Pour the boiling water up to the rim of the baking sheet.

Lower the oven to 320F and bake for 1 hour. If the top becomes too dark after 40 minutes, cover the top with a piece of tin foil. Leave the cake in the oven to cool. When the cake is completely cooled, refrigerate at least 6 hours, but preferably overnight.

Make the caramel sauce ahead of time before serving. Place the cream, butter and brown sugar in a saucepan over medium heat and stir until sugar is dissolved. Bring to a boil and keep stirring until thickened, for about 8 minutes.

When serving the cake, run a knife around the edge inside the springform, then release and lift the pan gently. Serve with caramel sauce.

Caramel sauce recipe adapted from Donna Hay Magazine.

 

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December 9, 2012 by Emi Uchida
Categories: Baked Goods, Dessert, Recipe | Tags: , , , , , , , | 7 comments

Comments (7)

  1. Beautiful cheesecake! Love the colors and the swirls! You’re a very talented photographer.

    • Thank you Julia for visiting my little cozy place and leaving a kind note. Hope you try the recipe because it’s super easy and fun to make, and you’ll have the sunshine in your kitchen!

  2. LOVE the first photo and the cake sounds like a yum treat!

  3. Wow!
    What an awesome cheesecake. I was going to make the below version but I think I will attempt your version instead.
    http://www.wascene.com/food-drink/new-york-cheesecake-recipe/

    Many thanks,
    Jen

  4. Pingback: 10 Pumpkin Dessert Recipes (That Aren’t Pie) | The Vivant

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