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Fresh Pumpkin Cheesecake with Caramel

December 8, 2017



Prepare 10- inch spring form



12 oz. any kind of shortbread cookie (crumbs) 

½ tsp. Ground ginger spice

1 Tb.  Brown Sugar

6Tb.butter (melted)

½ tsp. salt

 ½ cup chopped pecans or any nuts

Combine all ingredients. Press into bottom and sides of 10- inch spring form pan. Chill for 45 minutes.



15 oz fresh pumpkin (mashed)

1 ½ cups brown sugar

4 eggs

3 (8 oz.)Cream cheese

1 tsp. ground cinnamon

1 tsp. nutmeg

1 tsp. ground pumpkin pie spice

¼ cup heavy cream



Preheat oven at 350F.  Assemble a bain-marie or water bath. 

Beat cream cheese until soft, stir in sugar and continue beating until fluffy. Stir in pumpkin and spices and mix again. Add eggs one at a time then stir in cream. Mix until everything are well combined.

Remove crust from the refrigerate. Pour cheesecake filling over crust and bake in bain-marie for 1 to 1 ½ hour or until done. Turn off the oven and let the cheesecake with the oven door slightly open for 1 hour more. Cover and chill the cheesecake overnight. Serve cool with whipping cream and caramel on the side. 



1 cup brown sugar

1 1/4 cup heavy cream

2 Tbs. butter


In a heavy pot over medium heat combine all ingredients and bring to boil. Let it boiling for some minutes until thick. Remove from heat and  keep in a jar and refrigerate until use. Warm in the microwave  before use.




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