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!
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.
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.
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:
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
1-1/2 cups gingersnap crumbs (can use graham cracker crumbs)
5 Tbsp sugar
1/3 cup melted butter
1-1/4 cups sugar
5 tsp corn starch
4 (8-oz) packages cream cheese, softened
1/4 cup butter, softened
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
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!)
Preheat oven to 325ºF.
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.
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.
Caramelize butter and sugar in a saucepan until medium amber color. Whisk in cream, may splatter hot liquid. Cool and drizzle over cheesecake.
Wrap the bottom of the springform pan with foil. This will keep the butter in the crust from dripping in the oven.