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Irresistible Pumpkin Cheesecake Recipe with Dulce de Leche

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A creamy pumpkin-infused cheesecake with a buttery graham cracker crust, topped with decadent dulce de leche. Perfect for fall gatherings and holiday celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup heavy cream
  • ½ cup dulce de leche (store-bought or homemade)
  • Optional: whipped cream for garnish
  • Optional: crushed pecans for texture

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease the bottom and sides of your springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of your springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to smooth it out.
  3. Place the crust in the oven and bake for 10 minutes. Remove and let it cool completely while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Mix in the pumpkin puree and sugar, beating until fully incorporated.
  6. Crack in the eggs one at a time, mixing after each addition. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and cloves.
  7. Add the heavy cream and mix until the batter is silky smooth. Avoid overmixing to prevent cracking during baking.
  8. Pour the batter over the cooled crust, smoothing out the top with a spatula.
  9. Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger baking dish or roasting pan, then fill the outer pan with hot water until it reaches halfway up the sides of the springform pan.
  10. Carefully transfer the setup to the oven and bake for 55-60 minutes. The center should be slightly jiggly, but the edges should be set.
  11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. Then, transfer it to a wire rack to cool completely.
  12. Cover the cheesecake and refrigerate for at least 4 hours or overnight to set completely.
  13. Once chilled, spread the dulce de leche evenly over the top of the cheesecake. For extra flair, garnish with whipped cream and a sprinkle of crushed pecans.

Notes

Always use room temperature cream cheese and eggs for a smooth batter. Don’t skip the water bath to prevent cracks. Cool the cheesecake gradually to avoid cracking.

Nutrition

Keywords: Pumpkin Cheesecake, Dulce de Leche, Fall Dessert, Thanksgiving Dessert, Pumpkin Spice, Cheesecake Recipe

Find it online: https://hungermind.com/irresistible-pumpkin-cheesecake-recipe-with-dulce-de-leche/