Pumpkin Cheesecake With Caramel and Streusel Topping
This pumpkin cheesecake is no ordinary cheesecake. It is topped with caramel and streusel which adds a perfect sweet and buttery crunch!
Servings 10 slices
Equipment
Ingredients
Crust
- 2 cups pecans finely chopped
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 4 tbsp. butter softened
Cheesecake Filling
- 3 8-oz. packages of cream cheese softened
- 1 tbsp. vanilla
- 1/2 cup sugar
- 1 cup pumpkin puree
- 2 eggs
Streusel Topping
- 4 tbsp. butter softened
- 1 tsp. vanilla
- 1/2 cup pecans chopped
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/3 cup quick oats
- 1/8 tsp. salt
- 1/4 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
Caramel Sauce
- 1 11-oz bag of Kraft Caramel Bits
- 1/4 cup heavy cream
Instructions
Crust
- Pre-heat oven to 350° F.
- Finely chop pecans and pour them into a bowl with softened butter, sugar, and cinnamon.2 cups pecans, 1/3 cup sugar, 1/2 tsp. cinnamon, 4 tbsp. butter
- Cut a piece of parchment paper to fit in the bottom of a 9-inch springform pan and then spray the sides of the pan and parchment paper with non-stick cooking spray.
- Press the crust mixture into the bottom of the prepared pan and bake for 10 minutes.
- While the crust is baking prepare your filling.
Cheesecake Filling
- Add the softened cream cheese, vanilla, and sugar, to a bowl or stand mixer.3 8-oz. packages of cream cheese, 1 tbsp. vanilla, 1/2 cup sugar
- Beat on medium to high speed until the cream cheese is smooth and creamy.
- Stir in the eggs and pumpkin puree and mix until just combined.1 cup pumpkin puree, 2 eggs
- After you bake the crust for 10 minutes remove the pan from the oven and pour in the cheesecake batter.
- Put the cheesecake back in the oven with a baking dish filled with 3 cups of boiling water on the oven rack below the cheesecake pan. You can also set your springform pan directly into a water bath but if you do it that way you need to wrap your springform pan tightly in heavy-duty foil so that it does not leak.
- Bake for 35 to 45 minutes until the top is slightly golden and firm. If it's getting too golden, place a piece of foil over the top until it's done baking.
- While the cheesecake is baking prepare the streusel.
Streusel Topping
- In a medium size bowl, mix together the butter and vanilla.4 tbsp. butter, 1 tsp. vanilla
- In a separate bowl mix together all of the remaining dry ingredients.1/2 cup pecans, 1/2 cup brown sugar, 1/2 cup flour, 1/3 cup quick oats, 1/8 tsp. salt, 1/4 tsp. cinnamon, 1/2 tsp. pumpkin pie spice
- Add the dry ingredients to the butter mixture and toss it together with a fork. Don't overmix, just stir until everything is combined and keep the mixture crumbly.
Caramel Sauce
- 5-10 minutes before the cheesecake is done baking add the caramel bits and heavy cream to a saucepan and cook over medium-low heat. Stir constantly until the caramel is melted and the mixture is smooth.1 11-oz bag of Kraft Caramel Bits, 1/4 cup heavy cream
Final Steps
- When the cheesecake is finished baking remove it from the oven and pour the caramel sauce on top. You can set some caramel aside to drizzle on top of the streusel if you'd like, or just pour it all on top of the cheesecake.
- Then sprinkle the streusel on top of the caramel and put it back in the oven to bake for an additional 15 minutes.
- After baking, remove the cheesecake from the oven, let it cool, and then put it in the fridge to chill for 4-6 hours before serving.
- It works best to keep the springform pan attached until it has chilled, and then remove the sides and the bottom prior to serving.