Ritz Carlton Pumpkin Cheesecake with Caramel Sauce

Wednesday, November 20, 2013

Ritz Carlton Pumpkin Cheesecake with Caramel Sauce

Post Updated 10/6/19
Ritz Carlton Pumpkin Cheesecake with Caramel Sauce - even pumpkin haters will love this cheesecake. We ate it at the hotel and didn't realize it was pumpkin! It was AMAZING! Gingersnap crust, sugar, corn starch, cream cheese, butter, eggs, heavy cream, vanilla, pumpkin puree, pumpkin spice. Can make ahead of time and freeze for later! Perfect for your holiday meal!
slice of cheesecake

Pumpkin Cheesecake with Gingersnap Crust

This is the most amazing cheesecake ever! We had this a few years ago when we had Thanksgiving at The Ritz Carlton Amelia Island. Everyone had a piece of this cheesecake and loved it. It didn't have a sign next to it telling us what kind of cheesecake it was. We asked the waitress and she said it was pumpkin. We all said, "No, we didn't have a pumpkin cheesecake." She said that was the only kind of cheesecake they were serving. Who knew we all liked pumpkin cheesecake?!

I asked the hotel for the recipe and they kindly 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 judgment. 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.

slice of cheesecake

How to Make Pumpkin Cheese with Caramel Sauce from Scratch

This Pumpkin Cheesecake is surprisingly simple to make. Start with the crust. I like to use crushed gingersnap cookies. You can substitute graham cracker crumbs if you prefer. Press the cookie crumbs, sugar, and melted butter into the bottom and up the sides of a springform pan. 

Once the crust is done, start on the cheesecake batter. In the bowl of an electric stand mixer, mix together corn starch, sugar, and butter. Add the cream cheese and beat well. You want the mixture to be light and fluffy. Add the eggs one at a time. You will want to scrape down the sides of the bowl after each egg. Finally add the heavy cream, vanilla, pumpkin puree, and pumpkin spice. Pour the batter into the crust and bake. 

I like to wrap the bottom of the springform pan with foil. This will keep the butter in the crust from seeping out and getting all over the oven. 

This cheesecake is NOT baked in a water bath. I've never had any issues with the cheesecake cracking. It will puff up a little bit, but it settles down and looks perfect after it cools off.

I like to refrigerate the cheesecake overnight. It just really helps the cheesecake set up and it tastes better cold. Before serving, prepare the homemade caramel sauce. Serve the cheesecake with the caramel sauce. SO good!

Can Pumpkin Cheesecake Be Frozen?

You can make this Ritz Carlton Pumpkin Cheesecake ahead of time and freeze for later. Take the cheesecake out of the freezer the night before serving so it can thaw. If you are in a hurry, let the cheesecake thaw on the countertop for about 30 minutes. You can also freeze any leftovers for later.

slice of cheesecake

Pumpkin Cheesecake with Caramel Sauce is Perfect for Thanksgiving


This Ritz Carlton Pumpkin Cheesecake was a huge hit with my family full of pumpkin haters. We were in shock at how good it was. It has now become a holiday tradition. We can't have Thanksgiving without this amazing cheesecake. Give this a try, even if you don't like pumpkin. I promise you won't be disappointed! And don't skip the homemade caramel sauce. It puts the cheesecake over the top!

Since you can't have only one dessert at the holidays, here are a few of our favorite recipes from the blog that go great with this delicious Ritz Carlton Pumpkin Cheesecake with Caramel Sauce:






slice of cheesecake
collage of 2 photos of cheesecake
slice of cheesecake
slice of cheesecake
slice of cheesecake

quick, easy, simple, best, for a crowd, Thanksgiving, potluck, make in advance, refrigerate, Christmas, Ritz Carlton, scratch
Dessert
American
Yield: 1 (10-inch) cheesecake

Ritz Carlton Pumpkin Cheesecake with Caramel Sauce Recipe

prep time: 15 minscook time: 1 hour total time: 1 hour 15 mins
Ritz Carlton Pumpkin Cheesecake with Caramel Sauce - even pumpkin haters will love this cheesecake. We ate it at the hotel and didn't realize it was pumpkin! It was AMAZING! Gingersnap crust, sugar, corn starch, cream cheese, butter, eggs, heavy cream, vanilla, pumpkin puree, pumpkin spice. Can make ahead of time and freeze for later! Perfect for your holiday meal! #thanksgiving #pumpkin #cheesecake #dessert #pumpkincheesecake

ingredients:

Crust
  • 1-1/2 cups gingersnap crumbs (can use graham cracker crumbs)
  • 5 Tbsp sugar
  • 1/3 cup melted butter
Cheesecake
  • 1-1/4 cups sugar
  • 5 tsp corn starch
  • 4 (8-oz) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 6 eggs
  • 1/2 cup heavy cream
  • 1 1/2 tsp vanilla
  • 1 cup pumpkin puree
  • 1 tsp pumpkin spice
Caramel Sauce
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1 cup heavy cream

instructions:

Crust
  1. Combine all ingredients and press against sides and bottom of a 10-inch springform pan. (I use a measuring cup to do this - works great!)
Cheesecake
  1. Preheat oven to 325ºF.
  2. In the bowl of a stand mixer, blend sugar, cornstarch, and butter. Add cream cheese, beat until soft, scrape the bowl well. On first speed add eggs slowly, scrape the bowl well. Add cream and vanilla. Add pumpkin puree and pumpkin spice to the cheesecake batter.
  3. Pour in the pan (may have some leftover batter) and bake for 45 minutes, rotate bake for an additional 15 to 20 minutes or until cheesecake has risen and feels firm on top.
Caramel Sauce
  1. Caramelize butter and sugar in a saucepan until medium amber color. Whisk in cream, may splatter hot liquid. Cool and drizzle over cheesecake.

NOTES:

Wrap the bottom of the springform pan with foil. This will keep the butter in the crust from dripping in the oven.
May use a 9-inch springform pan. You may need to increase the cooking time by a few minutes.
Can make in advance and refrigerate or freeze for later. To serve after freezing, thaw overnight in the refrigerator or thaw 30 minutes on the countertop.
The original recipe from The Ritz Carlton used 30-oz of cream cheese and 5-1/2 eggs. I tested the recipe and it works great with the adjustments above.


MORE DESSERT RECIPES:
Ritz Carlton Chocolate Chip Cookies
Ritz Carlton Lemon Pound Cake
The BEST Homemade Cheesecake
Coconut Cake
Strawberry Layer Cake


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18 comments

  1. This may be a really stupid question, but 5 1/2 eggs? For the 1/2 egg, would you use yolk or white?

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    Replies
    1. Whisk up the egg and use half of it. I have a scale and I weigh the egg and then pour half into the batter.

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  2. This looks heavenly!! I love pumpkin & caramel!

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  3. oh man this looks delicious ... I really need to invest in a standing mixer!!!

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    Replies
    1. you could use a hand mixer if you don't have a stand mixer.

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  4. I'm drooling a little over here...or maybe a lot! I wish this would make an appearance on my Thanksgiving table!

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  5. This looks delicious!! I love pumpkin cheesecake and usually make Emeril's recipe. In fact, it's in his online holiday cookbook that I pinned from you :-). How do you think this would be with a chocolate crust?

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    Replies
    1. Chocolate crust - that sounds good! If you try it, let me know how it turns out.

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  6. I just made a cheesecake this week, so now I'd like to try a piece of yours too because you can never have too much cheesecake! :)

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  7. THAT is a beautiful cheesecake, sister!

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  8. Do you think you could make this using an already prepared graham cracker pie crust? I don't have a Springform pan but would love to try this!

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    Replies
    1. Sure! This will probably make 2 or 3 cheesecakes using the pre-made crusts. Just don't overfill the crusts and you should be fine.

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  9. I am making this for Thanksgiving and just noticed the 5 1/2 eggs - how do you split an egg? I think this cheesecake looks absolutely delicious and can't wait to see how it turns out. Also, since I am going to travel with it, should I wait to put the caramel sauce on until right before we serve it?

    ReplyDelete
    Replies
    1. Whisk up the egg and use half of it. I have a scale and I weigh the egg and then pour half into the batter.

      I would add the caramel sauce right before you serve it, but it will be fine either way.

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  10. Thank you for sharing this! It received rave reviews on Thanksgiving day! I used the ginger snaps for the crust which really was a great touch, instead of using graham crackers. I used 6 eggs and substituted an equal ammount of vanilla paste for the extract. I beat it for a while to make it fluffy. It was more mousse-like which was very welcome after a turkey dinner! Next time I will wrap foil around the base and a bit up the sides because my pan leaked butter. I highly recommend this recipe.

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  11. What temperature does this bake at? I am halfway through making it and realized there is no oven temp listed :(

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