Description
This Ritz Carlton Pumpkin Cheesecake with Caramel Sauce is a creamy, spiced pumpkin dessert with a crisp gingersnap crust and a luscious homemade caramel sauce. Perfectly balanced in sweetness and texture, it offers a festive treat ideal for fall gatherings and special occasions.
Ingredients
Scale
Crust
- 1½ cups gingersnap crumbs
- 5 Tbsp sugar
- â…“ cup melted butter
Cheesecake
- 1¼ cups sugar
- 5 tsp corn starch
- 4 (8-oz) packages cream cheese, room temperature
- ¼ cup butter, softened
- 6 large eggs
- ½ cup heavy cream
- 1½ tsp vanilla extract
- 1 cup pumpkin puree
- 1 tsp pumpkin spice
Caramel Sauce
- ½ cup sugar
- ¼ cup butter
- 1 cup heavy cream
Instructions
- Prepare the crust: In a mixing bowl, combine the gingersnap crumbs, sugar, and melted butter until well incorporated. Press this mixture evenly against the sides and bottom of a 10-inch springform pan using a measuring cup or your hands to form a firm crust.
- Preheat oven: Set your oven to 325ºF (163ºC) to ensure it reaches the correct temperature for baking the cheesecake.
- Make the cheesecake batter: In the bowl of a stand mixer, blend the sugar, cornstarch, and softened butter until smooth. Add the cream cheese and beat until soft and creamy, scraping down the bowl as needed. On the first speed setting, add the eggs slowly one at a time, continuing to scrape the bowl to incorporate all ingredients evenly. Mix in the heavy cream and vanilla extract. Finally, fold in the pumpkin puree and pumpkin spice until combined.
- Bake the cheesecake: Pour the batter over the prepared crust in the springform pan. You may have some leftover batter. Bake for 45 minutes, then rotate the pan and continue baking for an additional 15 to 20 minutes until the cheesecake has risen and feels firm on the top when gently touched.
- Cool and refrigerate: Remove the cheesecake from the oven and allow it to cool at room temperature before refrigerating it to set completely. Chill until ready to serve.
- Prepare the caramel sauce: In a saucepan over medium heat, melt and caramelize the butter and sugar together, stirring occasionally until the mixture reaches a medium amber color. Carefully whisk in the heavy cream—the sauce may splatter, so take care. Allow the caramel sauce to cool slightly before drizzling generously over slices of the cheesecake.
Notes
- Room temperature cream cheese is essential for a smooth, lump-free batter.
- Use a water bath during baking to prevent cracks if desired, although not required for this recipe.
- The crust can be prepared a day ahead and refrigerated.
- For a stronger pumpkin flavor, increase pumpkin spice slightly to 1½ teaspoons.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
