The texture of this Mediterranean Caramel Pumpkin Cheesecake is smooth and creamy. Cream cheese, Greek yogurt, sugar, eggs, vanilla extract, olive oil, pumpkin puree, and a mixture of warm Mediterranean spices like cardamom, nutmeg, and cinnamon are the ingredients we use to make this pumpkin cheesecake. With a creamy, melt-in-your-mouth texture and a subtly spiced caramel finish, this pumpkin cheesecake has about 360 calories. This pumpkin cheesecake takes around 55 minutes to bake. This Mediterranean Caramel Pumpkin Cheesecake is ideal for family desserts, fall dinners, dinner parties, holiday get-togethers, and festive celebrations.
STATS:
- Course: Dessert
- Calories: 360 kcal
- Diet: Vegetarian
- Prep Duration: 25 minutes
- Cuisine: Mediterranean
- Cook Duration: 55 minutes
- Serving size: 1 slice
- Cooking Method: Oven
- Overall yields: 12 slices
- Overall Duration: 1 hour 20 minutes
TOOLS:
- Springform pan
- Bowls
- Electric hand mixer
- Rubber spatula
- Oven
- Cooling rack
- Saucepan
- Parchment paper
INGREDIENTS:
CRUST:
- 1 ½ cups graham cracker crumbs
- â…“ cup butter
- 2 tbsp honey
- Cinnamon, half tsp.
CHEESECAKE FILLING:
- Cream cheese, sixteen oz.
- 1 cup pumpkin puree
- ¾ cup Greek yogurt
- ¾ cup sugar
- 3 eggs
- Vanilla extract, one tsp.
- One tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cardamom
- 1 tbsp olive oil
CARAMEL TOPPING:
- 1 cup sugar
- 4 tbsp butter
- ½ cup heavy cream
- Sea salt
INGREDIENT NOTES:
PUMPKIN PUREE
- We must use pumpkin puree since it makes a smooth texture. You can replace butternut squash puree or sweet potato puree.
GREEK YOGURT:
- To add a tangy taste and lighten the texture, use Greek yogurt. Alternatively, you might use labneh or sour cream.
CREAM CHEESE:
- We use cream cheese because it gives the cheesecake filling structure and a thick base. Mascarpone is another option.
OLIVE OIL:
- using olive oil to give the filling a smooth consistency. Another option is to use melted coconut oil.
CARAMEL SUGAR:
- To give the topping a rich and buttery flavor, you must use caramel sugar. Another option is to use coconut sugar.
INSTRUCTIONS:
- Warm the empty oven to 160°Celcius and set the baking paper on a springform pan to cover it.
- Perfectly stir all the crust elements and firmly blend them in a pan.
- Bake the crust for almost ten minutes and then cool it.
- Pour the cream cheese into a vessel and mix it up till it becomes smoother.
- Include sugar, pumpkin puree, and yogurt till creamier.
- Carefully stir the eggs one by one.
- Mix in olive oil, vanilla, and spices.
- Spread the filling on the crust and smooth the surface.
- Bake till the middle is perfectly set, for almost fifty-five minutes.
- Fully cool it and then chill for almost four hours.
- Add the sugar to a pan and melt it till it becomes golden.
- Include the butter and beat it properly.
- We drizzle the caramel on the refrigerated cheesecake and then serve.
- TIPS:
- Completely cool the cheesecake and then include caramel.
- Avoid mixing the filling too much to prevent cracks.
- We utilize a water bath for additional silky texture.
- Refrigerate it for a night to get a perfect flavor development.
SERVING SUGGESTIONS:
WARM DRINKS:
- Espresso
- Cappuccino
- Turkish coffee
- Chai latte
- Cinnamon tea
DESSERTS:
- Vanilla ice cream
- Whipped cream
- Caramel gelato
- Greek yogurt drizzle
- Honey cream topping
FRESH FRUITS:
- Fresh strawberries
- Blueberries
- Orange slices
- Pomegranate seeds
- Kiwi slices
CRUNCHY TOPPINGS:
- Roasted almonds
- Caramelized walnuts
- Pistachio crumble
- Granola clusters
- Toasted pecans
STORAGE INFORMATION:
FRIDGE:
- Store this pumpkin cheesecake for nearly six days in a locked box.
FREEZER:
- Store this pumpkin cheesecake without caramel topping for more than 60 days.
FAQs:
May we utilize fresh pumpkin as an alternative to canned?
- Yes, you can use fresh pumpkin, although cook it and puree it till it gets smoother.
Will we prepare this pumpkin cheesecake earlier?
- Yes, you can make this pumpkin cheesecake earlier, as it freezes for at least two months.
Could we prepare this pumpkin cheesecake without caramel?
- Yes, you can make this pumpkin cheesecake without caramel, as it still provides a rich taste and flavor because of pumpkin spices.
NUTRITIONAL FACTS:
Calories: 360 kcal
Sodium: 220 mg
Net carbs: 28 g
Fiber: 2 g
Sugar: 22 g
Fats: 24 g
Proteins: 6 g
Portion: 1 slice
Total carbs: 30 g