Pumpkin Caramel Sauce

Pumpkin Basque Cheesecake, aka Spanish “Burnt Cheesecake” is a crustless creamy indulgence! This one is not traditionally made with pumpkin purée to fit right into pumpkin season! I also made some pumpkin caramel to make the experience even more unforgettable! This will be the show stopper at your Thanksgiving dessert table! Ingredients: 32 oz cream cheese, at room temperature 1 cup sugar 4 eggs, at room temperature 1/2 cup pumpkin purée 1/2 tsp pumpkin pie spice 1 1/2 cup heavy whipping cream 1 tbs cornstarch 1/2 tsp baking powder Pumpkin Caramel Sauce 2 tbs pumpkin purée 2 tbs maple syrup 2 tbs butter 1/4 tsp pumpkin pie spice 1/4 tsp salt Method: 1. Add cream cheese, sugar, pumpkin purée, pumpkin pie spice to a mixer and mix until smooth; then add in the heavy whipping cream and drop the eggs one at a time; don’t over mix eggs or cheesecake will crack due to too much air inside; 2. Sieve the cornstarch and baking powder into the cheesecake mixture and stir until well incorporated and pour over a double line 9-inch cheesecake springform; tap a few times to get the air out of any bubbles out and bake in a preheated oven on the higher rack at 400 F for 40 mins; cheesecake should be very jiggly when done; 3. Cool at room temperature, then in the refrigerator; 4. Before serving make the pumpkin caramel by mixing pumpkin purée, maple syrup, pumpkin pie spice, butter and salt and bringing to a gentle boil; 5. Pour caramel over the cheesecake and indulge!

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Step 1

1. Add cream cheese, sugar, pumpkin purée, pumpkin pie spice to a mixer and mix until smooth; then add in the heavy whipping cream and drop the eggs one at a time; don’t over mix eggs or cheesecake will crack due to too much air inside;

Step 2

2. Sieve the cornstarch and baking powder into the cheesecake mixture and stir until well incorporated and pour over a double line 9-inch cheesecake springform; tap a few times to get the air out of any bubbles out and bake in a preheated oven on the higher rack at 400 F for 40 mins; cheesecake should be very jiggly when done;

Step 3

3. Cool at room temperature, then in the refrigerator;

Step 4

4. Before serving make the pumpkin caramel by mixing pumpkin purée, maple syrup, pumpkin pie spice, butter and salt and bringing to a gentle boil;

Step 5

5. Pour caramel over the cheesecake and indulge!