A creamy smooth texture and amazing combination of spices make this dulche de leche pumpkin cheesecake the ultimate holiday dessert. A gingerbread crust adds the flavors of the season to this rich and decadent cake . Served with a cup of coffee or a glass of champagne this delicious cheesecake is certain to end your evening in style. This cake can easily be made days in advance of your gathering giving you time for other holiday preparations and entertaining.
Velvety smooth pumpkin spiced cheesecake with gingersnap crust and dulche de leche topping. Perfect for holiday entertaining.
- 1 1/2 cups gingersnap crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter melted
- 1 15 ounce can pumpkin puree
- 1 1/3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy cream cold
- 3 8 ounce packages cream cheese room temperature
- 5 large eggs room temperature
- 1 ¼ cups dulche de leche find it next to the condensed milk
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Preheat the oven to 325° F degrees and position a rack in the center of the oven.
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Wrap a 9-inch spring form pan with aluminum foil taking care to wrap up the sides to prevent water from seeping in. Spray the bottom and sides of the pan with nonstick cooking spray.
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Place gingersnaps in the food processor and pulse into a fine crumb. Add the sugar and pulse and then add the butter and pulse to combine. Dump the crumb mixture into the prepared pan and using a measuring cup or glass press into an even layer. Bake about 15 minutes to set. Cool on a wire rack before filling.
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Bring about 4 quarts of water to a simmer in a pan for the water bath.
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In a small heavy saucepan stir together the pumpkin, sugar, spices and salt. Over medium heat bring the mixture to a boil stirring constantly. Reduce the heat to medium-low and cook stirring constantly for about 5 minutes until thick bronzed and shiny. Transfer the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
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With the motor running, stream in the cold cream. Add the cream cheese cut into chunks and process for about 30 seconds or until smooth. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the filling mixture and process for about 5 seconds just to combine. Do not overmix!
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Place the spring form pan in a large roasting pan and pour the batter into the cooled crust. Fill the roasting pan with the simmering water about half way up the side of the spring form pan.
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Carefully move the Bain Marie (water bath) into the oven and bake for 1 ½ hours or until the center is just set. If it jiggles add a bit more time and keep an eye on it. Carefully remove the water bath from the oven and set on a wire rack to cool water and all. Run a small knife around the cake to loosen from pan, leaving the cake to cool in the water bath. Cool about 45 minutes or until the water is just warm then remove the spring form pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate at least 4 hours or overnight before removing the form from the pan.
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Warm dulche de leche in the microwave for about 30-40 seconds to soften to a spreadable consistency. Spread evenly over the top of cooled un-formed cake. Place back in the fridge for one hour to set before serving.
Keep cheesecake in the fridge for up to five days. Cheesecake can also be frozen buy double wrapping cake with plastic wrap and then foil. Add topping after thawing.
