Salted Caramel Pumpkin Cheesecake

Hold everything, guys. I’ve discovered the granddaddy, lord and ruler of all Thanksgiving desserts. I hope you are all sitting down. Are you ready for it?

gluten free salted caramel pumpkin cheesecake for Thanksgiving dessert

The Granddaddy, Lord and Ruler of all Thanksgiving desserts everywhere: Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake.

gluten free salted caramel pumpkin cheesecake for Thanksgiving dessert

Salted Caramel Pumpkin Cheesecake. Pumpkin cheesecake sweetened with salted caramel on a salted caramel layer with a pretzel and Cinnamon Chex crust.

Oh no. But, like the Kool Aid man says, “Oh YEAH!”

gluten free salted caramel pumpkin cheesecake for Thanksgiving dessert

Salted Caramel Pumpkin Cheesecake

This little cheesecake is decadence on a plate. It is all of my favorite tastes and textures put together into one perfect Thanksgiving or fall recipe. It is creamy, sweet, crunchy, and salty all at the same time. Heaven, I say.

gluten free salted caramel pumpkin cheesecake for Thanksgiving dessert

Look at that gorgeous cascade of salted caramel on top of salted caramel pumpkin cheesecake. Holy. Cow.

I thought I had already found a winner when I made the Italian Style Pumpkin Cheesecake that partially inspired this recipe. I mean, don’t get me wrong, if you don’t like a lot of bells and whistles with your cheesecake, that cheesecake is awesome. Really, truly good.

gluten free salted caramel pumpkin cheesecake for Thanksgiving dessert

Salted Caramel Pumpkin Cheesecake

However, that cheesecake was only one part of this inspiration equation. The other piece of the inspiration equation was frozen yogurt. Now if you’ve been regularly following along, you are familiar with my insane frozen yogurt obsession. If not you can check it out here and here…and oh yeah, here. See, I was eating brunch Saturday morning (ok, by brunch I mean, my hubs and I were out grocery shopping and we may have skipped breakfast and headed instead to my fave frozen yogurt shop) and I was happily chowing down eating daintily my frozen yogurt creation du jour: pumpkin frozen yogurt with a bit of Nutella, salted caramel sauce, salted caramel candies, and a few other random things like crushed Snickers and Reeses Pieces. I was literally contemplating how good frozen yogurt is on its own but how much infinitely better it is when you load it up with…well stuff. Particularly stuff that is both salty and sweet, like my frozen yogurt shop’s homemade salted caramel that I could pretty much eat by the bottle.

gluten free salted caramel pumpkin cheesecake for Thanksgiving dessert

Salted Caramel Pumpkin Cheesecake. The perfect Thanksgiving dessert.

Which led me to this life defining moment: Salted Caramel+Pretzels+Pumpkin Cheesecake > Pumpkin Cheesecake. Ok maybe not greater than but definitely a different twist on my standard pumpkin cheesecake, and if you like salty and sweet together, a twist worth trying.

gluten free salted caramel pumpkin cheesecake for Thanksgiving dessert

Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake

Ingredients

Crust:

  • 2 1/2 cups of mini pretzels (I used gluten free pretzels but if you don’t follow a gluten free diet, feel free to sub regular pretzels)
  • 3 cups of Cinnamon Chex (which is also gluten free)
  • 6 tablespoons of homemade salted caramel sauce

Salted Caramel Sauce:

  • 1 cup of butter
  • 2 cups of light brown sugar
  • 1/2 tablespoon of vanilla
  • 1 cup of light cream
  • 1-2 teaspoons of sea salt *I highly recommend letting the caramel cool a bit so that it is still warm but won’t burn you and tasting it and adding salt to your liking*

Filling:

  • 1 1/2 cups of fat free ricotta
  • 1 cup (1 full package) of mascarpone cheese
  • 1/8 cup of honey or maple syrup (I used honey)
  • 1/8 cup of homemade salted caramel sauce
  • 1 cup of pumpkin
  • 3 eggs
  • 1 heaping tablespoon of cinnamon
  • 1 teaspoon of pumpkin pie spice

How to Make:

  1. Start by making the salted caramel sauce. In a medium saucepan, melt 2 sticks of butter over medium low heat. When the butter is melted, add 2 cups of brown sugar and stir constantly until combined. It will take a couple minutes of stirring. When the butter and sugar are combined, stir in the cream and bring to a simmer. Let the cream simmer for 5 minutes, stirring constantly. After 5 minutes, remove from heat and add in vanilla. Let cool in the fridge for about 5-10 minutes or until the caramel has slightly thickened and has cooled to the point of being only slightly warm to the touch, add in the salt and stir.
  2. Add the pretzels to a food processor and pulse until chopped, then add in the Chex and pulse until the Chex is in crumbs. Make sure to do this in two parts because the pretzels take much longer to crush than the Chex. When the pretzels and Chex are in crumb form, add in approximately 6 tablespoons of salted caramel, pulsing the mixture until coarse crumbs form. Please note, add the caramel in one tablespoon at a time. Depending on where you are, you may find you need a tablespoon less or a tablespoon more. When coarse crumbs form, press the mixture into a cooking-sprayed pie tin. Bake the crust at 350 for 5-7 minutes or until the Chex begins to turn more golden.
  3. While the crust is baking, beat together with a hand mixer the ricotta, mascarpone, pumpkin, honey, salted caramel, eggs, cinnamon, and pumpkin pie spice. Continue to beat until creamy.
  4. Pour half of the remaining salted caramel sauce into the baked crust. Top the caramel sauce with a the pumpkin cheesecake filling. Bake at 350 for 50-60 minutes or until the top of the center of the cheesecake springs back to the touch. Pour the rest of the salted caramel sauce on top of the cheesecake (you may have to reheat the caramel on the stove top over low heat or in the microwave on low for a minute). Let the cheesecake cool and set in the fridge for at least an hour prior to serving.

Other Pumpkin Desserts You May Like:

Italian Style Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake. Made with Mascarpone and Ricotta.

Gluten Free Pumpkin Cheesecake. Made with Mascarpone and Ricotta.

Lightened Up Pumpkin Cheesecake Milkshake

Smooth and creamy, but still skinny, pumpkin cheesecake milkshake. In fact, it's so skinny that you can feel okay about that dollop of whipped cream on top.

Smooth and creamy, but still skinny, pumpkin cheesecake milkshake. In fact, it’s so skinny that you can feel okay about that dollop of whipped cream on top.

Pumpkin Cheesecake Frozen Yogurt

Fat free, sugar free, gluten free. Pumpkin Cheesecake Frozen Yogurt.

A bite of delicious holiday flavor in the middle of summer. Pumpkin cheesecake frozen yogurt.

Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie- a lightened up, gluten free summer alternative to the holiday favorite

Frozen Pumpkin Mousse Pie with Cool Whip

Pumpkin Unrollie Cake

Pumpkin Roll in Cake Form

Pumpkin Unrollie Cake

Pumpkin Apple Blondies

A skinny, gluten free but oh so satisfying taste of fall: Apple Stuffed Pumpkin Pie Blondies

A skinny, gluten free but oh so satisfying taste of fall: Apple Stuffed Pumpkin Pie Blondies

Subscribe to my blog!

Enter your email address: Delivered by FeedBurner

Tagged: , , , , , , , , , , , , , , ,

Comments: 26

  1. Heather November 12, 2013 at 2:49 pm Reply

    This looks delicious! Can’t wait to make this.

    • SensationallySeasonal November 12, 2013 at 8:49 pm Reply

      Thanks Heather!

  2. Sheena @ Hot Eats and Cool Reads November 12, 2013 at 3:54 pm Reply

    This looks so fantastic! I love the salty sweet combo! Pinning!

    • SensationallySeasonal November 12, 2013 at 8:50 pm Reply

      Me too! Thanks for stopping by and pinning Sheena!

  3. Blair @ The Seasoned Mom November 12, 2013 at 8:14 pm Reply

    Wow, this looks AMAZING! Definitely keeping this one in mind for holiday baking!

    Stopping by from the Show Me What Ya Got link party!

    • SensationallySeasonal November 12, 2013 at 8:51 pm Reply

      Thanks Blair! Glad you stopped by! I hope you like it!

  4. Sarah November 12, 2013 at 9:05 pm Reply

    Definitely an inspired dish! Love sweet salty combos. The chex and the pretzels in the crust are also super fun- pinned to my Pumptoberfest board!

    • SensationallySeasonal November 12, 2013 at 9:09 pm Reply

      Thanks Sarah! I love the name of that board! Too cute!

  5. Dina November 13, 2013 at 10:27 am Reply

    it looks yummy!

    • SensationallySeasonal November 13, 2013 at 3:17 pm Reply

      Thanks Dina!

  6. Deauna November 13, 2013 at 2:47 pm Reply

    This looks really good!

    • SensationallySeasonal November 14, 2013 at 1:00 pm Reply

      Thanks Deauna!

  7. Tina @ Tina's Chic Corner November 14, 2013 at 12:49 pm Reply

    Omg, I need this pie in my life! I’m speechless because it looks so good!!

    • SensationallySeasonal November 14, 2013 at 1:00 pm Reply

      Thanks Tina! That made my day!

  8. Nicole November 14, 2013 at 5:19 pm Reply

    THIS. IS. AWESOME. I love the salty/sweet thing and I’m now pulling for this for Thanksgiving dessert.

    • SensationallySeasonal November 14, 2013 at 9:52 pm Reply

      Thanks Nicole! It’s sooooooo good!

  9. Friday Favorites | Charming on the Cheap November 15, 2013 at 9:17 am Reply

    […] 3. Salted Caramel Pumpkin Cheesecake I always like to contribute to my family’s Thanksgiving meal, and that usually means I bring along a dessert. I made a pumpkin cheesecake a few years ago that everyone raved about. This salted caramel version looks like a wonderful upgrade. I can’t wait to make this one! […]

  10. […] when we ran out of my last pumpkin creation- this awesome salted caramel pumpkin cheesecake- I asked him what he wanted me to make for dessert. He screeched, “NO MORE PUMPKIN!” […]

  11. karin November 18, 2013 at 8:13 pm Reply

    No fair that I had to see this before bed..I am drooling now..it LOOKS amazing!
    Thanks for linking up to Twirl and Take A Bow! http://arttisbeauty.blogspot.com/2013/11/twirl-and-take-bow-link-party-65.html
    Hugs
    Karin

    • SensationallySeasonal November 18, 2013 at 8:14 pm Reply

      Lol! Thanks Karin!

  12. […] And finally, who couldn’t love this Salted Carmel Pumpkin Cheesecake from Sensationally Seasonal? […]

  13. […] And finally, who couldn’t love this Salted Carmel Pumpkin Cheesecake from Sensationally Seasonal? […]

  14. […] And finally, who couldn’t love this Salted Carmel Pumpkin Cheesecake from Sensationally Seasonal? […]

  15. nicole November 26, 2013 at 8:39 am Reply

    I really want to make this, do you have the recipe for the homemade salted caramel? thanks!

  16. nicole November 26, 2013 at 8:40 am Reply

    ha! just kidding! i just saw it…. please ignore! lol

  17. […] 2 1/2 cups of mini pretzels 3 cups of Cinnamon Chex 6 tablespoons of homemade salted caramel sauce 1 cup of butter 2 cups of light brown sugar 1/2 tablespoon of vanilla 1 cup of light cream 1-2 teaspoons of sea salt See the full recipe: here […]

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge