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.
- 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
- 4 tbsp unsalted butter
- 1 cup white sugar
- ½ cup whole fat milk
- pinch of salt
- ½ tsp molasses
- 1 tbsp vanilla extract
- 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.
- 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.
- 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.
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 **
Glad you moved forward with making cheesecake in spite of your fear. That slice looks so inviting, it is calling to me! Also, your glaze is something that cannot be left out-definitely a great addition to an already delicious dessert. Well done!
Thank you Tina :)
I am a huge pumpkin pie fan too! I love the texture and the colore in your pictures. I have noted down the caramel sauce. altogether…, pure bliss!
Hi Helene, Yay another pumpkin lover :) Thank you!
This sounds so good, and the texture combined with the sauce actually reminds me of flan. I bet your sauce had more flavor from the molasses. I need to quit oogling this and go make me a piece of toast before I decide to go make it. It’s probably acceptable to start after lunch though, huh?
-Gina-
Hi Gina, Thanks! Yeah the pictures do make it look like flan. I really loved the molasses in the sauce will definitely do that again. Perfectly acceptable my dear ;)
Molasses caramel sauce? Are you trying to kill me? HOLY cow, this recipe is absolutely amazing. I am such a sucker for cheesecake, especially when there is caramel involved…
Haha, I see there is another molasses lover :) Thank you Kiri!
I know exactly what you mean a whole cheesecake in my home is never a good idea, lol.
I do love pumpkin pie and the sauce, gotta try that!!
Hehe! Yeah when it comes to cheesecake self control goes right out of the window.
This looks absolutely heavenly!!!!!
Thank you Amy!
I love pumpkin cheesecake, but that molasses caramel sauce pushes this one WAY over the top! Fabulous!
Thanks Liz :)!
Pictures looks great! You know I don’t think I’ve ever had pumpkin pie…actually I don’t think I’ve ever eaten pumpkin. My husband was telling me recently we should try eating more local produce rather than sticking to the vegetables are parents grew up eating back home.
I love cheesecake too and don’t ever make it b/c of the high amount of fat and I know I won’t be able to stop myself from eating the whole thing!
Thx for sharing and love the flavor combinations!
Asiya, I am in shock right now! A life without pumpkin pie and no pumpkins??? My heart sinks. Just kidding but you should really give it a try the worst that can happen is you’ll fall madly deeply in love :)
Lovely photos as always and a fabulous recipe. :) I like pumpkin pie cheesecakes because it lightens the flavor of the pumpkin a bit. It’s all good though.. I would eat it all. :)
Thanks Ramona.Wish I could send you a slice :)
It has been way too long since I’ve had cheesecake and pumpkin is the perfect way to bring it back. Thanks for the great idea! Your pictures make it look even more appetizing than it already sounds!
Oh Laura that is something you should remedy soon. Thank you :)
I have yet to try gluten free cheese cake. I want to try that Molasses caramel sauce. Every recipe of yours look so…. inviting in your pictures.
Balvinder, This recipe has a little gluten from the small amount of a.p. flour added. But you could also use a different type or leave it out. Thanks :)!
Nancy, if there’s anything that can lure me here faster than usual, it’s a dessert post…especially a sumptuous cheesecake like this! I like that it’s not too finicky to make and the molasses caramel sauce is the perfect accompaniment to this. I have some leftover pumpkin in my fridge that no one wants to touch (the kids have had enough!) but maybe if I magically transform it into this cheesecake, no one would know it’s the same pumpkin, lol. Yummy!
Hi Maya, It’s funny because when I was writing this I wondered what Maya will think :) You are one of my baking gurus so its important. The molasses caramel sauce was really easy, even a non baker like me managed it. Haha, that sounds like a great way of sneaking in the leftover pumpkin. Can’t wait to see how you Foodivafy this :)
I just saw this…LOL. Foodivafy! That so cracks me up :)). I think my English teacher will turn in her grave if she knows how we foodies have murdered the English language with our modified terminology! <3
LOL! Yeah the English language is evolving and probably not for the best. Did you see Trix says Trixify and I’ve also said Spicie Foodie-fied. Lol but yours and Trix’s work best :)
Your pumpkin pie cheesecake looks like the perfect fall holiday dessert and of course I will be pinning it! It would not be easy to resist indulging on this pie much better to bring to a party where it would be safer than in my kitchen on the counter calling to me every time I walked by!
Hi Patty, Actually it has been a bit hard to resist. Luckily the size is small, for two, so I’m controlling myself to just 1 small piece a day. Lol :)
OMG this looks amazing! I could literally feel the velvetty texture of the pumpkin cheesecake in my mouth and that molasses caramel sauce has got to taste incredible. What a great combination and blend of flavors. I wish I’d had this recipe for Thanksgiving. I will definitely be saving this to make next year if not before.
Thank you for sharing and as always beautiful photos!
Thank you Vicki :) Maybe you could try it out for Christmas, it would be a great dessert as well.
Fantastic! Before I developed an allergy to pumpkin pie spices (cinnamon and allspice) I used to make this cheesecake that was half cheesecake, half pumpkin pie…..it was dynamite!
Oh no you’re alergic to those spices? I’m sorry :( There is no allspice in this but I wonder how we could replace the cinnamon for you ?Hmm
This looks insanely delicious! I could definitely use a slice right about now, :) Everything goes so well together, the pumpkin and cheesecake, then the molasses and caramel sauce…I’m drooling!! Beautiful cake and beautiful photos!
Thank you Amalia! It really did come together nicely.
Absolutely gorgeous! This looks like a heavenly treat for any time of year (pumpkin season or not) I’m saving this recipe. Yum Yum.
Hi Tia, Yes I think this will become a new addiction of mine year round :)
I love pumpkin cheese cake and this one is gorgeous with that lovely sauce! I love the replacement of molasses for the brown sugar…beautiful!
Thanks Alisha :)
OMG this cheesecake looks so good! I think I could happily eat the whole cake.
Hi Grace, Thank you :) I was tempted myself, hehe.
I am smacking my lips for that molasses caramel sauce. It looks so good. I bet this would make for some great Christmas gifts!
Thanks Emily!
Look delicious… Thanks for sharing this…..
Thank you Sangeetha!
This cheesecake is absolutely stunning! I love the molasses caramel sauce!