Do you ever get the craving for two different types of desserts at once ? The only thing to do during those cravings is find a creative way of making it into one dessert. Okay, you could also make the two desserts and have a piece of each. But really who wants all that work ? Not me.

The two cravings I had were for pumpkin pie and cheesecake. But you probably figured that out from the title of this post. Pumpkin pie is one of my al time favorite desserts and treats. Every autumn I  buy several pumpkins to puree and save for our Christmas pumpkin pie. Plus it doesn’t’ hurt to have extra throughout the year to satisfy those pumpkin pie cravings.

Pumpkin pie during the holiday season reminds me of home. It reminds me of holiday dinners with our families. Plus pumpkin pie was the first dessert I learned to make so it has always held a special place in my stomach. I’ve only ever used canned pumpkin 2 times. It is neither available here and well I just prefer starting from scratch. When I make pumpkin pie it starts with a whole raw pumpkin, roasting it, pureeing it and mixing it to magically turn into warm sweet pumpkin pie.

Cheesecake is a dessert pretty high on my favorites list. But I’ve never really attempted making one myself. I think it is the ingredients list that always leave me scared and feeling like I’ll only keep thinking of the calories in each slice. So when the cheesecake craving hits I either go to the corner bakery or a cafe and treat myself to a slice. Craving satisfied and the temptation of having a whole one at home is gone.

This year for the holidays I wanted to try something new like a cheesecake. But the idea of a holiday season without pumpkin pie just didn’t seem right so this is how the craving was born. I also wanted this dessert to be fast and easy to make. I read so many recipes for pumpkin pie cheesecake or pumpkin cheesecake to get a good idea as to how to make one. As I read I took notes but I forgot to keep track of the recipe links. So this recipe is a mix of many recipes.

The idea of the molasses caramel sauce came from a photo of cheesecake I saw. The perfect cheesecake slice  had a drizzle of a caramel sauce over it and it look mouthwatering. So I knew my pumpkin cheesecake had to have some caramel sauce. The easiest and fastest recipe I found was from The Pioneer Woman,  Ice Cream Pie with Easy Caramel Sauce . But since I did not have brown sugar I decided to add some molasses for color and a flavor variation.

5.0 from 7 reviews

Pumpkin Pie Cheesecake with Molasses Caramel Sauce

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Combine a cheesecake and pumpkin pie for this Christmas dinner. Easy and fast dessert for this holiday season.

Author: SpicieFoodie.com & Nancy Lopez-McHugh

Recipe type: Dessert

Serves: 2

Ingredients

Pumpkin Pie Cheesecake

• 425 g or 15 oz pumpkin puree
• 180 g or 6.34 oz cream cheese
• 2 small eggs
• ¼ tsp vanilla extract
• ¾ cup white sugar
• 80 g or 2.8 oz flour
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ¼ tsp ground ginger

Molasses Caramel Sauce

• 4 tbsp unsalted butter
• 1 cup white sugar
• ½ cup whole fat milk
• pinch of salt
• ½ tsp molasses
• 1 tbsp vanilla extract

Instructions

Pumpkin Pie Cheesecake Instructions:

1. Preheat oven to 175c or 350f, butter a baking dish and set aside. In a mixing bowl beat the egg,sugar and cream cheese until well combined. Next add the flour and beat another minute. Add the vanilla extract and remaining spices to the mix, mix for 2 minutes or until well combined. Pour mixture into baking dish.
2. Place in center of oven and bake for 35-45 minutes or until the center is firm. Allow to cool to room temperature before serving, or leave in refrigerator overnight before serving.

Molasses Caramel Sauce Instructions:

1. In a heavy pot over medium low heat combine all ingredients except the vanilla extract. Stir often and allow the butter to melt and sugar to dissolve. Continue cooking until it thickens then add the vanilla and cook another 4 minutes. Turn the heat off, pour into container and refrigerate until ready to use.

Notes

baking used dish was 19 cm across or 7.5 in

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2.1.7

This pumpkin cheesecake had the taste of both a sweet spiced pumpkin pie and the creamy tartness of a cheesecake. It was smooth, moist, and just plain delicious! Plus I loved that the dishes used to prepare both the cheesecake and sauce were so little. That means little cleaning up to do. Also a great benefit of this was that there was no pie dough to make and roll out, or no cookies to crumble for a cheesecake bottom layer. At first I was afraid that the flour added to the mix would give it a strange taste or texture but you really don’t notice it. If you are pressed for time this is definitely a dessert to add to your menu. I know it is one that will go onto mine from now on. Enjoy!

More Yummy Pumpkin Pies and Creamy Cheesecakes:
- Pumpkin Pie Cheesecake by Chaos in The Kitchen
- Healthier Pumpkin Pie by Eclectic Recipes
- Black-Bottom Maple Pumpkin Pie by Simple Bites
- Amaretto Cheesecake with Almond Crust and Amaretto-Caramel Sauce by La Mia Vita Dolce
- White Chocolate Raspberry Cheesecake by Cooking Classy
- Roasted Strawberry, Vanilla and White Chocolate Cheesecake by Delicieux
 
 
**Make sure you stop by The Ardent Epicure for their latest giveaway. Go on enter your chance to win a 2012 Spicie Foodie Calendar! http://www.theardentepicure.com/2011/12/holiday-giveaway-2012-spicie-foodie.html **
 

in American,Baked,Desserts-Sweets,Holidays