Pumpkin Cheesecake With Caramel Sauce

I start by prepping my springform pan and my ingredients. 

Now, if you choose to make a cheesecake you will need a springform pan (I used a 6 inch pan so it would fit into my Instant Pot). A springform pan is different from a regular cake pan because it has a release that allows you to remove the top of the cake pan from the bottom of the cake pan. You will also need a trivet if you choose to make a cheesecake in the Instant Pot. My Instant Pot came with a metal trivet, but I prefer to use this silicone trivet because it has handles which makes it SO EASY to pull your finished product out of the Instant Pot. 

Here are some additional notes about prepping your springform pan: 

• You will need to wrap the bottom and sides with a double layer of aluminum foil so your batter does not seep out of your pan.
• You will need to generously spray your springform pan with cooking spray before you add your crust, then batter.
• It is helpful, but not necessary, to place a circle of parchment paper to the bottom of your springform pan. 

Now that our springform pan is prepped, let’s start on the crust. Preheat your oven to 375 degrees Fahrenheit. 

You’ll need to crush 7 graham crackers into fine cracker crumbs or measure out 1.5 cups of store bought Graham Cracker Crumbs. I like to use cinnamon graham crackers. You can crush your crackers in a plastic gallon size freezer bag with a rolling pin or in a food processor. In a bowl, you will need to add your crushed graham crackers, granulated sugar, cinnamon, nutmeg and melted butter. Mix all ingredients until the consistency resembles wet sand.

Use a measuring cup to press the graham cracker crumble mix onto the bottom and sides of your pan. Once your crust is formed, bake it in an oven preheated to 375 degrees Fahrenheit for 10 minutes. Remove the crust from the oven, and set aside to cool completely. I like to freeze mine for at least 30 minutes after its cooled (this step is optional, but not necessary). Now, onto making pumpkin cheesecake batter!

You need the following ingredients to make pumpkin cheesecake batter: 

2 8oz blocks of cream cheese, at room temp

1/2 cup of granulated sugar

2 eggs, at room temp

1 tbsp of cornstarch

1/2 cup of heavy whipping cream, at room temp

1/2 cup of Pumpkin Purée (not pumpkin pie filling)

1.5 tsp of vanilla extract

1/2 tsp of cinnamon

1/2 tsp of nutmeg

1 tsp of pumpkin pie spice

Pinch of ground cloves

Pinch of ground allspice

Your cream cheese, eggs, heavy whipping cream, and pumpkin purée all need to be at room temp. In a large bowl, beat the softened cream cheese to break it up, no longer than 30 seconds. Slowly add in your sugar while you continue to beat your cream cheese, then add in your eggs, one at a time. Lastly add in your whipping cream, vanilla, pumpkin purée, vanilla extract, and spices and mix until all the ingredients are combined. Be careful not to over mix your batter.

Once your batter is ready, pour it into your prepared crust. Ready, set, turn your Instant Pot to high pressure for 40 minutes. Make sure the “keep warm” button is off. Once your Instant Pot comes to pressure, your cheesecake bakes for 45 minutes, allow a natural pressure release for 30 minutes.

Your cheesecake is now ready to come out of the Instant Pot. Using the handles of your trivet, gently lift your pumpkin perfection out of the Instant Pot to cool for an hour before you transfer this into the fridge to chill for 8+ hours. Jump to the end of the article for detailed instructions on how to bake this cheesecake in an Instant Pot or an oven. 

While my cheesecake is cooking in the instant pot, I like to make my caramel sauce. I use Southern Living Magazine’s recipe for caramel sauce.

Making homemade caramel sauce is easy. Just make sure to have all of your ingredients prepped out and ready to go before you get started. Southern Living’s caramel sauce recipe is easy to follow, but not a recipe you can step away from once you get started. Once your caramel sauce is made, store it in an airtight container in the fridge. Allow to come to room temp before pouring over your chilled cheesecake.

I hope you’ll consider making this almost instant Pumpkin Cheesecake with Caramel Sauce. Fall baking is my favorite, and I hope to share more recipes soon. Until then, I hope you enjoy this beautiful season!

-XOXO-

Sally

1.5 cups of Graham Cracker Crumbs

3 TBSP of Granulated Sugar

1 tsp of Cinnamon

1/2 tsp of Nutmeg

6 TBSP of butter, melted

Prep your 6 or 7 inch springform pan by wrapping the bottom and sides up with a double layer of aluminum foil. Spray the pan with cooking spray and set aside.

*Optional, put a piece of parchment paper to fit the bottom of the pan and place into the pan after you have sprayed it with cooking spray (this helps transferring the cake to a cake stand easier).

Preheat your oven to 375 degrees Fahrenheit. Crush your graham crackers in a food processor, or in a large Ziploc bag with a rolling pin. In a bowl, stir together your crushed graham crackers, 1 tbsp of granulated sugar, cinnamon, nutmeg, and melted butter until a consistency that resembles wet sand is achieved.

Using a measuring cup, press your graham cracker crust into the bottom and onto the sides of your prepared springform pan. Bake the prepared crust in an oven preheated to 375 degrees Fahrenheit for 10 minutes. Remove from the oven and set aside to cool completely while you prepare your batter.

2 8oz blocks of cream cheese, at room temp

1/2 cup of granulated sugar

2 eggs, at room temp

1 tbsp of cornstarch

1/2 cup of heavy whipping cream, at room temp

1/2 cup of Pumpkin Purée (not pumpkin pie filling)

1.5 tsp of vanilla extract

1/2 tsp of cinnamon

1/2 tsp of nutmeg

1 tsp of pumpkin pie spice

Pinch of ground cloves

Pinch of ground allspice

To make the batter, beat your softened cream cheese to break it up, no longer than 30 seconds. While you are beating your cream cheese, add your sugar into the cream cheese in a steady stream. While you continue to beat your ingredients, add in your eggs one at a time. Lastly, add in your whipping cream, pumpkin purée,vanilla extract, cinnamon, nutmeg, pumpkin pie spice, ground cloves, and ground allspice and mix until fully combined. Careful not to overbeat to avoid air bubbles.

Pour your prepared batter into your prepared crust.

Instant Pot instructions:

To bake this cake in an Instant Pot, pour 1.5 cups of water into your Instant Pot. Place your trivet into your instant pot. Place your cheesecake onto your trivet. Place 1 loose layer of foil over the top of your springform pan, careful not to let the foil sink into the batter. Lock the lid of your Instant Pot, and turn the valve to “Sealing”. Press “Pressure Cook”, and make sure its on High. Enter 40 minutes, and make sure the “Keep Warm” button is off. After your Instant Pot comes to pressure and and cooks for 45 minutes, allow a natural pressure release for 30 minutes. Remove your instant pot lid, and carefully take your cheesecake out. Allow it to cool for an additional hour before placing it in the fridge to chill for at least 8 hours before serving. Once the cheesecake is chilled, pour caramel sauce over the top before slicing and serving.

Oven instructions:

Place your cheesecake into the center of a roasting pan or 9×13 inch pyrex dish. Pour water into the roasting pan or dish to the depth of two inches (the water will surround your springform pan). Make sure your springform pan is placed in the center of the water bath. Carefully place your springform pan in your water bath into an oven preheated to 350 degrees F. Bake for 35 minutes. Turn the oven off, and allow the cheesecake to cool in the oven with the door slightly open for 3 hours before removing from the oven.

1.5 cups granulated sugar

3 tbsp of water

3/4 cup heavy whipping cream

1/2 tsp of vanilla extract

1/4 tsp of Kosher salt

Store bought caramel sauce is also an excellent option. I like to use Ghirardelli Caramel Sauce when I opt for store-bought.

Caramel Sauce

1 1/2 cups granulated sugar

1 1/2 tablespoons light corn syrup

5 tablespoons water

2 tablespoons butter

1/4 teaspoon baking soda

3/4 cup heavy cream, warmed

1/2 tsp vanilla extract

1 teaspoon kosher salt

Combine sugar, corn syrup, and water in a saucepan until well incorporated. Place over medium-high heat and bring to a boil. Boil without stirring until sugar caramelizes and changes to an amber-brown color, about 7 minutes. As sugar cooks, use a wet pastry brush or wet paper towel to dab water around the perimeter of the pot if sugar crystals begin forming around the edge of the sugar.

Immediately after the sugar caramelizes, add butter and baking soda. Add warm cream, vanilla extract, and salt (note: the cream will hiss and steam when added); stir with a spatula until mixture is homogenous and begins boiling again. Allow to boil for 1 more minute. Remove from heat and let sit until completely cooled.