Roasted Pumpkin and Salted Caramel Cheesecake


by Lynne Vea, PCC Natural Markets Chef

Posted on October 22, 2011 at 12:54 PM

Updated Tuesday, Jan 3 at 3:13 PM

For the crust

2 cups gingersnap crumbs
1 stick butter (1/2 cup)
1/4 cup brown sugar
For the filling
1 medium sugar pie pumpkin
24 ounces cream cheese, softened
3 eggs plus 1 egg yolk
1 1/4 cups unrefined sugar
1/3 cup sour cream
2 tablespoons unbleached white flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
1/4 cup Hot Cakes salted caramel sauce, plus extra for drizzling (or use your favorite caramel sauce)

To make the crust
Combine all of the ingredients and press into a 9-inch springform pan.

To make the filling
Preheat oven to 400° F.

Cut the pumpkin in half crosswise and roast, cut side down, for about 30 minutes or until fork tender. Cool slightly and scrape out the seeds. Scoop out the flesh and puree in a food processor until smooth. You will need 2 cups for the filling.

In a mixing bowl, beat the cream cheese until smooth then beat in the eggs and egg yolk until incorporated. Beat in 2 cups of the pumpkin puree, the sugar, sour cream, flour, spices, vanilla and caramel sauce. Pour the filling into the prepared crust. Heat a little of the extra caramel sauce and drizzle a pattern over the top.

Bake at 350° F for about 1 hour or until the center is set. Let rest for 20 minutes and then refrigerate for at least 3 hours or up to overnight.