Pumpkin Cheesecake with Caramel Rum Sauce
Indulge in the ultimate fusion of fall flavors with this luscious Pumpkin Cheesecake with Caramel Rum Sauce. Featuring a buttery graham cracker crust spiced with cinnamon, this creamy cheesecake combines rich cream cheese with velvety pumpkin puree and aromatic spices like nutmeg and ginger for a perfectly balanced, autumn-inspired dessert. Baked to perfection in a gentle water bath and cooled for optimal texture, this treat is crowned with a decadent caramel sauce infused with dark rum for a luxurious, slightly boozy finish. Perfect for holiday gatherings or as a show-stopping finale to any meal, this dessert will captivate your taste buds with its blend of sweet, spiced, and indulgent flavors. Serve it chilled with a generous drizzle of caramel rum sauce, and watch it become the standout centerpiece of your dessert table.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 1 teaspoon ground cinnamon (for crust)
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for cheesecake)
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon (for cheesecake)
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 cup heavy cream (for caramel sauce)
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter (for caramel sauce)
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract (for caramel sauce)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar, 1 teaspoon cinnamon, and melted butter. Mix until evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Bake for 10 minutes, then remove from oven and set aside to cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add 1 cup granulated sugar, 1 cup brown sugar, and 2 teaspoons vanilla extract to the cream cheese. Beat until well combined.
Add the eggs, one at a time, beating on low speed after each addition until just combined.
Mix in the pumpkin puree, 1 teaspoon cinnamon, 0.5 teaspoon nutmeg, and 0.5 teaspoon ginger. Beat until smooth, ensuring all ingredients are evenly incorporated.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
Carefully transfer to the oven and bake for 70-80 minutes, or until the edges are set but the center still slightly jiggles.
Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar. Then, remove from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
To prepare the caramel rum sauce, heat the sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a deep amber color.
Reduce heat to low and carefully whisk in the butter until melted. Slowly add the heavy cream while stirring vigorously (be careful, as the mixture will bubble up).
Remove from heat and stir in the dark rum and 1 teaspoon vanilla extract. Let the caramel sauce cool slightly before serving.
When ready to serve, drizzle the caramel rum sauce over the pumpkin cheesecake slices. Enjoy your decadent dessert!
Nutrition Facts
Calories |
7878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 495.3 g | 635% | |
| Saturated Fat | 290.7 g | 1454% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 2114 mg | 705% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 779.7 g | 284% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 651.1 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1318 mg | 101% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2078 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
