Dulce De Leche Pumpkin Cheesecake

Hi everyone, here is the Dulce de Leche Pumpkin Cheesecake I mentioned in my Thanksgiving video. Right off the top I'm going to apologize for not getting a picture of just a slice of this beautiful cheesecake. I made this Pumpkin Cheesecake ahead of time, because I'm taking to my mother in laws for Thanksgiving.  

Since I was taking it for the holiday that meant I couldn't cut it. I know y'all understand. I also wanted to get this post up just in case anyone wanted to use this recipe for Thanksgiving. The original recipe did not call for a dulce de leche topping, so topping was just a perk I added.

I think pumpkin and caramel are the perfect combination. I also adapted the crust recipe to ingredients that I had on hand. I didn't have gingersnaps and I did not want to run to the store again, so I improvised and used a homemade graham cracker crust.

I think my mother in law is going to be quite surprised when she finally gets to see this cheesecake. I'm storing this cheesecake in the freezer until we leave, so this is one more dish finished!!!!! I do know one thing this cheesecake taste out of this world good. 

This recipe makes quite a bit cheesecake filling and was more than enough for a 8-9 inch spring form pan. Way more..... So I made a additional crust recipe and added it to a pie plate and made a additional cheesecake. I thought it was a perfect treat, especially since this was my first attempt at this recipe. 

At least I got to taste it before taking to my families. I know they will be very happy with the end result just like I was. I do hope someone will give this recipe a try this year, there is still time to throw it together for the upcoming Thanksgiving Holiday.

I apologize if the photos are a little off. It was a really cloudy overcast day here in Dallas. If you're unfamiliar with Dulce De Leche it's a delicious caramel-like candy made from milk and sugar that's popular in many South American countries.

Dulce De Leche Pumpkin Cheesecake

Crust recipe:

2 - cups graham cracker crumbs

1/4 - cup sugar

5 - tablespoons butter, melted

non stick baking spray

Filling recipe:

4 - 8-ounce packages cream cheese, softened
2 - cups sugar

1 - 15-ounce can pumpkin puree (not pie mix)

5 - large eggs
3 - tablespoons all purpose flour

1 - teaspoon ground cinnamon

1/2 - teaspoon ground ginger

1/4 - teaspoon freshly grated nutmeg

1/4 - teaspoon ground allspice

1/4 - teaspoon salt

2 - tablespoons vanilla extract

 

Topping:

1 - 14 oz can Nestle Dulce De Leche  (found in the Latin isle of your grocery store)

10 - toasted pecan halves

Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together in a medium size bowl. 

Lightly spray the sides of a 9 or 11 inch spring form pan (11 inch recommended) with baking spray. 

Pat the graham cracker mixture on the bottom of the spring form pan and set aside. (do not bake)

Using an electric mixer, beat the softened cream cheese and sugar in large bowl until light and fluffy, about 2 minutes.

Beat in pumpkin. Add eggs one at a time, beating on low speed to incorporate each addition.

Add flour, spices, and salt; beat just to blend. Beat in the vanilla last. 

Transfer filling to a prepared graham cracker crust. Bake for 55 - 60 minutes or until filling is just set in center and edges begin to crack. (filling will move slightly when pan is gently shaken)

Remove cheesecake from oven and loosen the cake from the pan by running a knife around the inside edge. (This helps prevent cracking)

Return cheesecake to the oven and turn off oven. Let the cheesecake sit in the oven for 1 1/2 hours to cool down slowly (this prevents cracking in the middle of the cheesecake). 

Remove from oven and refrigerate uncovered in pan for at least 3 hours before adding the topping and toasted pecans. 

Chill finished cheesecake uncovered for 6 hours or preferably overnight, before serving. 

Cook's Notes: To get the Dulce De Leche into a spreadable consistency you will need to melt it just a bit. You can do this by placing it in a microwave safe bowl and melting it in the microwave on the defrost setting for 10 - 15 seconds. Spread on chilled cheesecake and top with toasted pecan halves. 

If using a 9 inch spring form pan you will have graham cracker crust and filling left over. I just added some of the left over graham cracker crust and filling to a couple ramekins and made two mini cheesecakes for the kids.

Inspired by:  Baking with Books