"No matter what’s going on, at the end we will always have cheesecake! Working on this creamy pumpkin cheesecake with caramel sauce and topped with macadamia and candied oranges."
Caramel Pumpkin Cheesecake with Candied Oranges
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Prep time 1hr
Cook time 1hr 30mins
Recipe Card
For the crust
ingredients
- 8 ounces graham crackers, broken in small pieces
- 8 ounces unsalted butter
- 1/2 teaspoon cinnamon, optional
- 1/4 teaspoon fine sea salt
For the crust
Method
Step 1
Preheat oven to 350°F
Step 2
If using a spring form pan, spray the bottom with cooking or baking spray.
Step 3
In a small saucepan heat the butter with the cinnamon until the butter is melted. Retire form heat.
Step 4
Place the cookie pieces with the salt in the bowl of a food processor already attached to the base. Pulse 2 times to integrate everything and make the crumbs smaller. Start running the food processor again and pour in the melted butter, just until the crumbs are very fine and compact, about 10 to 15 seconds. If there are still big crumbs of crackers, integrate the crumbs stuck to the wall of the bowl and pulse a couple of seconds more. The crumbs will appear dry but they are ok. Transfer the content to the pie dish or the baking pan you will be using. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the edges of the pan with them. You may use a bottom flat small measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 5 to 7 minutes, until the crust has browned and feels firm to the touch. Place it in the fridge to cool down.
For the pumpkin filling
ingredients
- 36 ounces cream cheese, at room temperature
- 1 3/4 cup raw sugar
- 15 ounce can pumpkin purée
- 7 tablespoons unbleached all purpose flour
- 1 tablespoon lemon juice
- 2 tablespoons fresh grated ginger
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 5 large eggs
- 2 egg yolks, from large eggs
For the pumpkin filling
Step 1
Increase oven temperature to 525° and preheat.
Step 2
Either in the bowl of a stand mixer or in a medium bowl using an electric hand mixer, beat together in low speed the cream cheese and the sugar for about a minute to break any lumps in the cream cheese. Incorporate the pumpkin purée, flour, lemon juice, ginger, vanilla and salt. Mix for 1 to 2 minutes until everything is well incorporated. If needed, stop the mixer to scrap down any mixture stuck through the wall of the mixer bowl and then continue mixing. Start adding the eggs and egg yolks, one at a time. Again, scrap the wall of the bowl between additions, if needed. Stop beating as soon as the last yolk is incorporated.
Step 3
Place baking pan in a baking sheet. Pour filling into it. Place the baking sheet with the pan on the middle rack of the oven. Fill the baking sheet with water almost to the top. Close oven door and bake for 11 to 12 minutes, until a bit puffed and settled. (Check it out around the first 10 minutes, if it seems burned or you see any big crack, turn down the oven temperature at that moment.) After that, turn down the oven to 200° and bake for 1 hour more, until the cheesecake is firm but the center is slightly wobbly if pan is shaken a bit.
Step 4
Turn oven off and let the cheesecake there with the door halfway open for a couple of minutes, then take it out and let it cool down completely. Loosely cover the cheesecake with plastic paper and place it in the fridge. Chill for at least 8 hours or ideally overnight. Remove from pan (see notes), if using a spring form and prepare for serving.
For the caramel sauce
ingredients
- 1 cup raw sugar
- 1/2 cup dark brown sugar
- 1/4 cup water
- 1 tablespoon orange zest
- 3/4 cup freshly squeezed orange juice
For the caramel sauce
Step 1
In a medium saucepan combine all the ingredients except for the orange juice. Bring to a simmer, stirring constantly until the sugar dissolves. After this point do not stir anymore to prevent crystallization. Cook for 15 minutes more. Remove from heat and add the orange juice. Return the pan to the burner and cook in medium-high heat for 2 minutes more, stirring constantly. Remove from heat and let it cool down before pouring over the cheesecake.
Step 2
You can do the sauce in advance and store it in the fridge. Bring down to room temperature before serving.
For the candied oranges
ingredients
- Mandarin oranges, 3 to 4
- 2 cups water
- 2 cups raw sugar, plus more for sprinkling on top (optional)
For the candied oranges
Step 1
Wash the oranges and slice them in approximately ⅛”slices.
Step 2
Place a wire rack on top of a baking sheet lined with parchment paper.
Step 3
In large skillet pour the water and add the sugar. Heat to medium stirring constantly just until the sugar has dissolved. After this point stop stirring to prevent crystallization of the sugar. Bring to a gentle boil and immerse the orange slices. Bring the heat down to medium-low and boil for 15 minutes. Flip over the oranges and cook for 15 minutes more, until the rinds seems translucent and the edges are starting to look a bit burned.
Step 4
Using a fork remove each slice and place on the wire rack. Repeat with all the slices. If desired, sprinkle with extra sugar. Let them cool completely before removing from rack.
Step 5
You may prepare them in advance and store the candied orange slices in the fridge until ready to use.