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Pumpkin Cheesecake

The creamiest, smoothest, most perfect pumpkin cheesecake. The caramel rum sauce on top really takes this cheesecake to the next level! 
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 10
Author: Tessa Port

Ingredients

Crust Ingredients:

  • 1 3/4 cups graham cracker crumbs about 10 sheets of crackers
  • 1 stick salted butter melted
  • 3 tbsp light brown sugar can use coconut sugar
  • 1/2 tsp ground cinnamon
  • 1 sheet of heavy duty aluminum foil or two sheets of regular on top of each other

Filling Ingredients:

  • 3 8 oz packages of cream cheese at room temperature
  • 1 15 oz can of pumpkin
  • 3 whole eggs + 1 yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tbsp flour
  • 1 1/2 tsp vanilla extract
  • 2 cups boiling water

Caramel Rum Sauce Ingredients:

  • 1 stick unsalted butter
  • 2 cups dark brown sugar
  • 1/2 cup heavy cream
  • 2 tbsp rum

Instructions

Directions for crust:

  • Preheat oven to 350 degrees.
  • Pulse the graham crackers in a food processor until coarse meal has formed. Add melted butter, brown sugar and cinnamon. Pulse to combine.
  • Take your 9" springform pan and center on top of the aluminum foil. Tightly press the tin foil up around the sides of the springform pan. It should be tight and should be about an inch above the bottom of the pan at least around all sides.
  • Press your graham cracker crust into the bottom of the springform pan and set aside.

Directions for the filling:

  • Beat your room temperature cream cheese in a stand mixer with the paddle attachment until smooth and creamy. About 1 minute. Next, add in your pumpkin puree, eggs + yolk, sour cream, sugar, cinnamon, nutmeg and cloves. Beat until well combined. Mix in the flour and vanilla and beat again until well combined about 1-2 minutes.
  • Pour your cheesecake filling into the springform pan on top of the graham cracker crust. Place that pan inside of a big roaster pan.
  • Place the roaster pan in the oven and keep the rack pulled out so you can easily access it. Pour 2 cups of hot, almost boiling water into the base of the roaster pan, careful not to pour onto the cheesecake.
  • Bake for 1 hour and 15 minutes.
  • Remove roaster pan from oven and take the springform pan out and let cool on a cooling rack for 1 hour. Then cover with foil and place in fridge for 2 hours.

Directions for caramel rum sauce:

  • Melt the butter in a small saucepan over medium heat. Add the brown sugar, cook and whisk for a couple of minutes. Slowly add in the heavy cream, whisking the whole time. It will come to a boil and rise up a little, keep whisking! Once the sugar has broken down and texture is smooth, remove from the heat. Add in the rum and stir to combine. Drizzle over sliced cheesecake.