Spiced Pumpkin Cheesecake With Spicy Caramel Sauce

Name: Spiced Pumpkin Cheesecake With Spicy Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 3/4 cup Tropical Food's Buffalo Nuts(R), ground; 1/2 cup ginger snaps, ground; 1/2 cup graham crackers, ground; 1 stick butter, melted; 1 tbsp. light brown sugar; 1/8 tsp. cloves, ground; FILLING; 3-8 oz. cream cheese; 15 oz. canned pumpkin, pureed; 3 large eggs; 1 cup white sugar; 1/4 cup honey; 1/2 tsp. cinnamon; 1/8 tsp. nutmeg; 1/8 tsp. cloves; 1 tbsp. vanilla extract; 2 tbsp. flour; CARAMEL SAUCE; 1 cup sugar; 2 tsp. butter; 1/2 cup heavy cream; 1/4 tsp. cayenne pepper

Servings: persons

CRUST
3/4 cup Tropical Food's Buffalo Nuts(R), ground
1/2 cup ginger snaps, ground
1/2 cup graham crackers, ground
1 stick butter, melted
1 tbsp. light brown sugar
1/8 tsp. cloves, ground
FILLING
3-8 oz. cream cheese
15 oz. canned pumpkin, pureed
3 large eggs
1 cup white sugar
1/4 cup honey
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 tbsp. vanilla extract
2 tbsp. flour
CARAMEL SAUCE
1 cup sugar
2 tsp. butter
1/2 cup heavy cream
1/4 tsp. cayenne pepper

1
CRUST
2
Preheat oven to 350 degrees. Grind Tropical Food's Buffalo Nuts(R) in a food processor until they are crumbs, but not paste. Combine Buffalo Nuts(R), ginger snap crumbs, graham cracker crumbs, light brown sugar, ground cloves and melted butter. Press into prepared individual ramekins or a spring-form pan; set aside.
3
FILLING
4
Beat cream cheese until smooth. Add pumpkin puree, eggs, sugar, spices, honey, vanilla extract and flour. Beat until well combined and pour into crust. Spread out evenly and place in oven for 45 minutes for individual ramekins or 90 minutes for large spring-form pan, until middle is just set. Remove from the oven and let sit for 15 minutes.
5
CARAMEL SAUCE
6
Cook sugar in medium saucepan. Add butter, cream, and cayenne pepper to combine. Pour over cooled cheesecake.

1246

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: CRUST, 3/4 cup Tropical Food's Buffalo Nuts(R), ground, 1/2 cup ginger snaps, ground, 1/2 cup graham crackers, ground, and more.

Yes, Spiced Pumpkin Cheesecake With Spicy Caramel Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!