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. — Photo @Feli Chic'Cuisine

Savor the ultimate autumn dessert with this Pumpkin Caramel Ginger Baked Cheesecake. Rich and velvety, this cheesecake combines the smooth, spiced warmth of pumpkin with the zesty kick of fresh ginger and the sweetness of caramel, creating a delightful harmony of flavors that capture the essence of the season.

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 cheesecake starts with a crunchy ginger biscuit base, offering a delicious contrast to the creamy, mildly spiced pumpkin filling on top. The filling features a perfect harmony of vanilla and ginger, creating a flavor duet that complements the natural earthy sweetness of the pumpkin.

This seasonal delight, Pumpkin Caramel Ginger Cheesecake, is the perfect treat to celebrate the fall harvest. It combines the rich flavor of pumpkin with warm notes of caramel and ginger, creating a taste sensation that embodies autumn's culinary delights. — Photo @Feli Chic'Cuisine

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.

The Pumpkin Caramel Ginger Cheesecake is a delicious mix of textures that will satisfy your sweet tooth and keep you coming back for more. Share it with family and friends at festive gatherings, or enjoy it yourself 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.

Tips for Recipe Success

Use homemade pumpkin puree for better flavor and texture. It’s healthier and improves your cheesecake quality.
Choose full-fat cream cheese for a firmer, cleaner slice. It helps with the cheesecake's texture and stability.
Let the cheesecake set in the refrigerator. After cooling to room temperature, refrigerate it until firm, ideally 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.

Easy to prepare

1. Place the biscuits in a large ziplock bag and crush them into fine crumbs 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.

2. Beat cream cheese, cornflour, and sugar with an electric mixer 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.

3. Place the springform pan in a deep roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides, avoiding the cheesecake. Bake for 1 hour, until golden-brown; the edges should be set, but the center will still be slightly wobbly.

Photo @Feli Chic'Cuisine: This seasonal delight, Pumpkin Caramel Ginger Cheesecake, is the perfect treat to celebrate the fall harvest. It combines the rich flavor of pumpkin with warm notes of caramel and ginger, creating a taste sensation that embodies autumn's culinary delights.

Pumpkin Caramel Ginger Baked Cheesecake Recipe

The Pumpkin Caramel Ginger Cheesecake is a delicious mix of textures that will satisfy your sweet tooth and keep you coming back for more.

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 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.