pumpkin and caramel cheesecake recipe

Easy Gluten Free Pumpkin Cheesecake with a Caramel Topping

Gluten Free Pumpkin Cheesecake with a Caramel Sauce
No holiday party in our family would be complete without a cheesecake. I actually made this one to send with my boyfriend for their Thanksgiving celebration. I played with the recipe, and was honestly a bit hesitant about the it when I put it in the oven. It wasn’t the usual consistency I have grown use to for cheesecakes. But it came out great – so great in fact I received multiple messages asking for another!

Crust Ingredients:

  • 8 oz Gluten Free Gingersnaps
  • 4 Tbsp Butter Melted
  • 2 tsp Cinnamon
  • 2 Tbsp Brown Sugar

Directions:

  1. Preheat oven to 350 degrees
  2. In your blender combine all of your ingredients. Pulse for about 30 seconds until your crust looks like wet sand
  3. Pour into a 9 inch spring form. Use a spoon to spread it out and flatten together.
  4. Bake for 10 minutes. Remove from oven and allow it to cool before adding in your cheesecake mixture.

Cheesecake Ingredients:

  • 3 8 oz boxes of cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 2 cups of pumpkin puree (1 15 oz can or 2 cups fresh pumpkin puree)
  • 2/3 cup Evaporated Milk
  • 2 large eggs
  • 2 tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp Ground Nutmeg

Directions

  1. In a large bowl mix together your cream cheese and brown sugar until creamy.
  2. Add in your pumpkin puree, evaporated milk eggs, cornstarch and cinnamon. Beat until combined and smooth.
  3. Pour your cheesecake mixture into the crust.
  4. Bake for 60-65 until the center only slightly jiggles.
  5. Cool on a wire wrack for an hour before topping.
  6. Refrigerate at least 6 hours before serving.

Caramel Topping Recipe: 

Ingredients

  • 1 1/4 cup Brown Sugar
  • 1 stick Butter, room temperature
  • 1/2 cup Heavy Cream

Directions:

  1. In a large sauce pan add your sugar and butter. Stir continuously until the butter melts. It will start to bubble a little bit, but keep stirring until the butter is melted.
  2. Add in your heavy cream. Keep stirring! It will take a few minutes and your caramel may hiss when you add in the cream, but stir until it is fully integrated.
  3. Remove from the heat and allow your caramel to cool for at least 30 minutes before pouring on top of your cheesecake. Make sure your spring form is around the cheesecake, so the caramel don’t spill over the sides!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

 
Easy Gluten Free Pumpkin Cheesecake with a Caramel Topping

Easy Gluten Free Pumpkin Cheesecake with a Caramel Topping

Ingredients

  • Crust:
  • 8 oz Gluten Free Gingersnaps
  • 4 Tbsp Butter Melted
  • 2 tsp Cinnamon
  • 2 Tbsp Brown Sugar
  • Cheesecake Ingredients:
  • 3 8 oz boxes of cream cheese, softened
  • 1 1/4 cups packed brown sugar
  • 2 cups of pumpkin puree (1 15 oz can or 2 cups fresh pumpkin puree)
  • 2/3 cup Evaporated Milk
  • 2 large eggs
  • 2 tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp Ground Nutmeg
  • Caramel Ingredients
  • 1 1/4 cup Brown Sugar
  • 1 stick Butter, room temperature
  • 1/2 cup Heavy Cream

Instructions

  1. Crust:
  2. Preheat oven to 350 degrees
  3. In your blender combine all of your ingredients. Pulse for about 30 seconds until your crust looks like wet sand
  4. Pour into a 9 inch spring form. Use a spoon to spread it out and flatten together.
  5. Bake for 10 minutes. Remove from oven and allow it to cool before adding in your cheesecake mixture.
  6. Cheesecake Directions
  7. In a large bowl mix together your cream cheese and brown sugar until creamy.
  8. Add in your pumpkin puree, evaporated milk eggs, cornstarch and cinnamon. Beat until combined and smooth.
  9. Pour your cheesecake mixture into the crust.
  10. Bake for 60-65 until the center only slightly jiggles.
  11. Cool on a wire wrack for an hour before topping.
  12. Refrigerate at least 6 hours before serving.
  13. Caramel Topping Directions:
  14. In a large sauce pan add your sugar and butter. Stir continuously until the butter melts. It will start to bubble a little bit, but keep stirring until the butter is melted.
  15. Add in your heavy cream. Keep stirring! It will take a few minutes and your caramel may hiss when you add in the cream, but stir until it is fully integrated.
  16. Remove from the heat and allow your caramel to cool for at least 30 minutes before pouring on top of your cheesecake. Make sure your spring form is around the cheesecake, so the caramel don't spill over the sides!
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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