Sunday, November 22, 2009

Dulce De Leche Pumpkin Cheesecake

Hi everyone, here is the Dulce De Leche Pumpkin Cheesecake I mentioned in my Thanksgiving video. Right off the top I'm going to apologize for not getting a picture of just a slice of this beautiful cheesecake. I made this Pumpkin Cheesecake ahead of time, because I'm taking to my mother in laws for Thanksgiving.  

Since I was taking it for the holiday that meant I couldn't cut it. I know y'all understand. I also wanted to get this post up just in case anyone wanted to use this recipe for Thanksgiving. The original recipe did not call for a dulce de leche topping, so topping was just a perk I added.

I think pumpkin and caramel are the perfect combination. I also adapted the crust recipe to ingredients that I had on hand. I didn't have gingersnaps and I did not want to run to the store again, so I improvised and used a homemade graham cracker crust.

I think my mother in law is going to be quite surprised when she finally gets to see this cheesecake. I'm storing this cheesecake in the freezer until we leave, so this is one more dish finished!!!!! I do know one thing this cheesecake taste out of this world good. 

This recipe makes quite a bit cheesecake filling and was more than enough for a 8-9 inch spring form pan. Way more..... So I made a additional crust recipe and added it to a pie plate and made a additional cheesecake. I thought it was a perfect treat, especially since this was my first attempt at this recipe. 

At least I got to taste it before taking to my families. I know they will be very happy with the end result just like I was. I do hope someone will give this recipe a try this year, there is still time to throw it together for the upcoming Thanksgiving Holiday.


I apologize if the photos are a little off. It was a really cloudy overcast day here in Dallas. If you're unfamiliar with Dulce De Leche it's a delicious caramel-like candy made from milk and sugar that's popular in many South American countries.





Dulce De Leche Pumpkin Cheesecake

Crust recipe:
2 - cups graham cracker crumbs
1/4 - cup sugar
5 - tablespoons butter, melted
non stick baking spray

Filling recipe:
4 - 8-ounce packages cream cheese, softened
2 - cups sugar
1 - 15-ounce can pumpkin 
5 - large eggs
3 - tablespoons all purpose flour
1 - teaspoon ground cinnamon
1/2 - teaspoon ground ginger
1/4 - teaspoon freshly grated nutmeg
1/4 - teaspoon ground allspice
1/4 - teaspoon salt
2 - tablespoons vanilla extract
 
Topping:
1 - 14 oz can Nestle Dulce De Leche  (found in the Latin isle of your grocery store)
10 - toasted pecan halves

Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together in a medium size bowl. 

Lightly spray the sides of a 9 or 11 inch spring form pan (11 inch recommended) with baking spray. 

Pat the graham cracker mixture on the bottom of the spring form pan and set aside. (do not bake)

Using an electric mixer, beat the softened cream cheese and sugar in large bowl until light and fluffy, about 2 minutes.

Beat in pumpkin. Add eggs one at a time, beating on low speed to incorporate each addition.
Add flour, spices, and salt; beat just to blend. Beat in the vanilla last. 

Transfer filling to a prepared graham cracker crust. Bake for 55 - 60 minutes or until filling is just set in center and edges begin to crack. (filling will move slightly when pan is gently shaken)

Remove cheesecake from oven and loosen the cake from the pan by running a knife around the inside edge. (This helps prevent cracking)

Return cheesecake to the oven and turn off oven. Let the cheesecake sit in the oven for 1 1/2 hours to cool down slowly (this prevents cracking in the middle of the cheesecake). 

Remove from oven and refrigerate uncovered in pan for at least 3 hours before adding the topping and toasted pecans. 

Chill finished cheesecake uncovered for 6 hours or preferably overnight, before serving. 

Cook's Notes: To get the Dulce De Leche into a spreadable consistency you will need to melt it just a bit. You can do this by placing it in a microwave safe bowl and melting it in the microwave on the defrost setting for 10 - 15 seconds. Spread on chilled cheesecake and top with toasted pecan halves. 

If using a 9 inch spring form pan you will have graham cracker crust and filling left over. I just added some of the left over graham cracker crust and filling to a couple ramekins and made two mini cheesecakes for the kids.

Inspired by:  Baking with Books



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32 comments:

Stephanie said... #

That looks so delicious! Can we say pregnancy craving? Mmmm...

Cindy said... #

that's Yummy

Laura said... #

Looks Fab Tina!

Heidi said... #

This looks so good! I'm making a pumpkin cheesecake this year that's my co-worker Becky's recipe. I had to twist her arm for the recipe because it's her signature dish. I'm excited to make it because it's awsome. Have a great Thanksgiving :)

Dorothy said... #

That looks sinfully fantastic!

Live.Love.Eat said... #

Looks awesome. Great job girl. Have a Happy Holiday!!!

Amanda said... #

Oh WOW that looks so amazing!

The Japanese Redneck said... #

I'm sure your MIL will be in awe. Looks great. You already know it taste's good. The plan has been set and is ready to be put into action!

newlyweds said... #

Wow this should be a sin, looks soooo good!

Teresa Cordero Cordell said... #

Tina, I like the way you think. A delicious alternative to the traditional pumpkin pie...Dulce de Leche. We Texans know how to do Thanksgiving right. Have wonderful holiday.

Cari, Abe, and Paige said... #

I made this! 2 of them actually! And, it was AMAZING. I had one issue though...the dulce de leche was VERY messy. I couldn't get it to stay just on the top of the cake...it was running down, and off the plate it was on...lol. It was delicious though. Thank you SO much for sharing it! I now have to bring it to every holiday dinner per my family's orders!

Mommy's Kitchen said... #

Cari, Abe, and Paige, did you buy the dulce de leche in the can? If you did it is usually pretty thick and not really to spreadable that is why i recommened to defrost it in the microwave just a bit like 20sec to thin it out just a little. The only thing i can think of is you might of melted it to much. Mine was very spreadable like cramamel.

Mommy's Kitchen said... #

Me again, I also thought maybe if you chill the cheesecake about 4 hours or so then add the dulce de leche that will help as well. Maybe the cheesecake was still a little warm that could be why it melted so much.

Cari, Abe, and Paige said... #

The dulce de leche was in a squeeze bottle actually. It was the only stuff I could find. I heated it up for about 15 seconds, and then spread it on. It spread really easily, but it was really runny....so I don't know if it was because it was in a squeeze bottle or what. As far as letting it cool first, I think that's what I'm going to do next time. :)

Mommy's Kitchen said... #

Cari, Abe & Pagie ok then that was the problem. The ones in the bottle are a thin so just dont microwave it just squeeze it on and spread. The one in the can is really thick.

Stephanie said... #

SOOO MAKING THIS ON FRIDAY!!!! My dad is from South America and loves dulce de letche. This will be such a treat for him. Thanks so much!

Becca said... #

do you think that its ABSOLUTELY necessary to chill it overnight before eating it? i wanna make it today at noon for a party that is tonight.... will it be ruined if i do that?

Mommy's Kitchen said... #

For the cheesecake to be at it's best consistencey you will need to chill it at least 6 hours in the refrigerator.

Lynn said... #

I just saw this recipe on Make Ahead Meals and your cheesecake looks fabulous!

Lynn
http://punkaroonie.blogspot.com/

Jenna @ Newlyweds said... #

Wow this looks amazing!!! I wish I had some right now. Visiting from Createlive.

Coleen said... #

Do NOT apologize for your photographs, this looks divine!!!

Coleen said... #

I want to make this for Thanksgiving, but I have a couple questions. You don't give any directions for mixing the filling (just mix it all together?) You also list the can of dulce de leche with the filling ingredients, but I'm assuming it doesn't go IN the filling but ON the filling after its baked? Thanks for sharing this recipe, it looks more than excellent.

Tina at Mommy's Kitchen said... #

Coleen,
What a mess that was. Thank you so much for letting me know that the directions were unclear. I think I have it all fixed now. Please let me know if you still cannot figure it out. I am making this cheesecake to take to our families Thanksgiving. I can't wait because it is so darn tasty.

Anonymous said... #

There is an extra phrase threw in the directions for baking... something about 1 hour 20 minutes? what is that referring to? :) I can't wait to try out this recipe just want to make sure i wasn't missing something! :) thanks!

Tina at Mommy's Kitchen said... #

It's fixed. It was part of a sentence that did not get deleted.

Anonymous said... #

This looks and sounds delicious, my family is coming to visit for Thanksgiving this year. Could I make this maybe a week ahead of time and freeze it for just a short time?

Anonymous said... #

I made this last year, and I have already been gathering the ingredients for it this year 2013. Thanks for the recipe

Anonymous said... #

Can ginger and allspice be left out?

Shannon Gardner said... #

This looks amazing! I always make pumpkin cheesecake for Thanksgiving with a ginger snap crust to take to my sister in laws. I would love to try this recipe this year. Do you have any tips as to what kind of container to freeze the cheesecake in? I have changed jobs this year and work a more traditional office hours now instead of 3 12 hour shifts in the hospital which made baking for holidays a little easier time wise.

Tina Butler said... #

I freeze my cheesecake in a pie carries like tiis one. http://www.walmart.com/ip/Mainstays-Multi-Purpose-Food-Storage-Container/16224498

I make my cheesecake up to a week i advance.

Anonymous said... #

Sorry...I'm very new @ this. This will be my 1st cheesecake. If I wanted to make the
gingersnap crust would it just be the same amount of gin snaps as the graham crackers?

Shannon Gardner said... #

For my gingersnap crust I use about 1 1/4 cups to 1 1/2 cups crumbs and 3 tbs melted butter. I do not add any sugar to it. The variation in amount depends on the size of my springform pan that I am using.