Pumpkin Cheesecake With Caramel Rum Sauce

“I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert.”
1hr 30mins
1 cheesecake

Ingredients Nutrition


  1. Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
  2. In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
  3. Bake 8-10 minutes or until set. Cool 5 minute.
  4. To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
  5. For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
  6. Beat in eggs, one at a time, just until blended.
  7. Spoon 3 cups of the mixture onto crust; spread evenly.
  8. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
  9. Spoon over mixture in pan.
  10. Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
  11. Turn oven off; open oven door at least 4 inches.
  12. Let cheesecake remain in oven for 30 minutes.
  13. Cool in pan on cooling rack for 30 minutes.
  14. Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
  15. For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
  16. Remove from heat, and stir in the evaporated milk.
  17. Let cool, and stir in the rum.
  18. Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
  19. Top individual slices with warm sauce and whipped cream if desired.
  20. Store cheesecake in the refrigerator.

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