Ditching the traditional sweet potato pies for our Thanksgiving desserts, I made pumpkin cheesecake with dulce de leche topping instead. It was my first time to make it so I was bit nervous how it will turn out. I also made red velvet cake truffles as a back up dessert just in case I totally mess the pumpkin cheesecake up. I pretty much just relied on the basic cheesecake recipe then added the usual ingredients that go with pumpkin, i,e cinnamon, and brown sugar. The result? So delicious especially with the dulce de leche topping and at the last minute, the homemade whipped cream that was optional but certainly didn’t hurt to have with the cheesecake.
| Pumpkin Cheesecake W/ Dulce De Leche Topping |
- CRUST
- 2 packets of cinnamon flavored graham crackers
- 1 stick Melted
- 1 tbsp vanilla
- FILLING
- 2 bricks Cream Cheese
- 1 cup brown sugar
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup of flour
- 1 tsp vanilla extract
- a pinch of salt
- 1/2 cup heavy cream
- 2 cups pumpkin puree(canned)
- 1 tbsp cinnamon powder
- TOPPING
- 1 can of condense milk
- homemade(or store bought) whipped cream, optional)
- ———CRUST———–
- Crush the graham using a Magic Bullet or regular blender.
- Melt 1 stick of butter in the microwave. Pour it into the crushed graham crackers. Add the vanilla, then mix together by pulsing a few more times in the blender.
- Put the crumbs into the bottom and sides of springform pan. Distribute the crumbs evenly while flattening it at the same time with the bottom of the glass and/or your hands too sometimes. Set the pan aside after doing this.
- At this point, preheat the oven to 350 degrees.
- ——FILLING——–
- Beat the cream cheese until light and fluffy. Add the brown sugar, mix until incorporated.
- Add the eggs (4). One at a time. Beating in between. Keep beating until well-incorporated. Scrape the sides a few times, then beat again.
- Stir in the flour, salt, cinnamon powder and vanilla, then add the pumpkin puree and heavy cream. Continue to beat a few more minutes.
- Pour the mixture into the springform pan. Shake it gently to make the top smooth or just use a flat spatula to smooth out the top. Stick it in the oven to bake for 1 hour and 10 minutes
- After baking, turn the oven off, then open the oven door. DO NOT TAKE THE CHEESECAKE OUT! Leave it in the open oven for 10 minutes.
- After that, take it out of the oven and let it sit in the counter to cool for about 10 minutes then stick it in the fridge to chill overnight.
- ———–TOPPING———-
- 2 hours after you’ve chilled the cheesecake, make the dulce de leche topping. Pour the condense milk into a pot, under medium heat. Whisk and continue to whisk until it’s smooth, bubbly, and the color has darkened slightly.
- Pour it on top of the chilled cheesecake and carefully spread to cover the top. Put the cheesecake back into the fridge to continue with the chilling process(overnight).
- Once ready to serve the dessert, take out the chilled cheesecake out of the fridge. Let it stand for 5 minutes before slicing. This process will soften the dulce de leche topping which will make slicing into the cheesecake easier.
Look at how beautiful this slice of pumpkin cheesecake with dulce de leche topping is.
Put a dollop or(rose-tipped decorated) whipped cream on top too if you want.
Entry for Food Friday. 
Oh my gush this cake is awesome. And I know this is delish. I would love to try this cake since I love cheesecake and with pumpkin that is superb! Thanks for the recipe this post is bookmarked already hehehe.
Apple Mini Pie
@Kim, I’ve got your wonton apple pie bookmarked too. That’s such a neat idea
that looks gorgeous!!! galing galing!
your sharing this yummy cheesecake recipe over at Food Friday is much appreciated, Ms. Dexie
enjoy your weekend!
i haven’t tried making baked cheesecake before (i always go for the no-bake ones. tamad lang, hehehe)…yours look absolutely delicious!