I asked the hotel for the recipe and they sent it to me. For all you pumpkin haters (myself included), you can't taste the pumpkin in this cheesecake. I tell everyone it is "Spiced Cheesecake" so people will try it before they pass judgement. Everyone loves it. This cheesecake is great on its own, but it is over the top amazing with the homemade caramel sauce! I had to give most of this cheesecake away so I wouldn't eat it all myself. I had no self-control around it.
Give this a try, even if you don't like pumpkin. I promise you won't be disappointed!
Ritz Carlton Pumpkin Cheesecake with Caramel Sauce
adapted from The Ritz Carlton Amelia Island
- 1 1/2 cups gingersnap crumbs (can use graham cracker crumbs)
- 5 T sugar
- 1/3 cup melted butter
- 1 1/4 cup sugar
- 5 tsp corn starch
- 30 oz cream cheese, softened
- 1/4 cup butter, softened
- 5 1/2 eggs
- 1/2 cup heavy cream
- 1 1/2 tsp vanilla
- 1 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/2 cup sugar
- 1/4 cup butter
- 1 cup heavy cream
Preheat oven to 325.
For the crust:
Combine all ingredients and press against sides and bottom of 10-inch springform pan. (I use a measuring cup to do this - works great!)
For the cheesecake:
In the bowl of a stand mixer, blend sugar, cornstarch, and butter. Add cream cheese, beat until soft, scrape bowl well. On first speed add eggs slowly, scrape bowl well. Add cream and vanilla. Add pumpkin puree and pumpkin spice to cheesecake batter.
Pour in pan (may have some leftover batter) and bake for 45 minutes, rotate bake for additional 15 minutes or until cheesecake has risen and feels firm on top.
For the caramel sauce:
Caramelize butter and sugar in sauce pan until medium amber color. Whisk in cream, may splatter hot liquid. Cool and drizzle over cheesecake.