Today is National Pumpkin Cheesecake Day and here at IK, we are celebrating!
We’re celebrating two things:
- National Pumpkin Cheesecake Day (of course)
- But more importantly, we are celebrating friends
I lllooovvveee cheesecake, so when I saw that October 21st was National Pumpkin Cheesecake day, I had to participate. But…if there is one other person that loves cheesecake more than I do, it’s my friend at Honey & Figs Kitchen. She is crazy about cheesecake.
If you’ve never checked her site out, I highly recommend that you do. She has some amazing recipes like these:
- Japanese Cheesecake
- Oreo Cheesecake Popsicles
- Mixed Berries Cheesecake
- Fruit Skewers & Nutella Cheesecake Dip
- Cheesecake with Sour Cherry-Vanilla Topping
See? I told you this girl loved cheesecake! And, I didn’t even list them all!
So, in honor of National Pumpkin Cheesecake day and my friend at Honey & Figs Kitchen, I humbly share this Dulce de Leche Pumpkin Cheesecake with Candied Walnuts.
Because, I think it might be the only cheesecake she hasn’t made yet. 🙂
Enjoy!
Dulce de Leche Pumpkin Cheesecake with Candied Walnuts
Ingredients
Crust
- 2 5.5 ounce packages butter shortbread cookies
- 1/2 cup chopped walnuts
- 1/4 cup unsalted butter melted
Filling
- 4 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup canned dulce de leche
- 4 large eggs
- 1 15 ounce can pumpkin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Candied Walnuts
- 1 egg white
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 and 1/2 cups chopped walnuts
Topping
- 3/4 cup whipping cream divided
- 1 tablespoon powdered sugar
- 1/2 cup canned dulce de leche
Instructions
Crust
- Preheat oven to 350 degrees F.
- Add shortbread cookies and walnuts to a food processor and process until finely ground. Place in a medium bowl and stir in melted butter. Press mixture into the bottom of 9-inch springform pan with cooking spray.
- Bake crust at 350 degrees for 12 minutes. Remove and set on a rack to cool. Reduce oven temperature to 325 degrees F.
Filling
- Beat cream cheese and sugar on medium speed with an electric misture until creamy and well-blended. Add dulce de leche and beat at low speed until blended. Add eggs, one at a time, beating until the yolk disappears after each addition. Add pumpkin, cinnamon, ginger and cloves and beat until thoroughly blended. Pour batter into prepared crust.
- Bake at 325 degrees F for 1 hour and 15 minutes or until almost set. Turn oven off. Let cheesecake stand in oven with the door partially open for 30 minutes. Remove cheesecake from oven and gently run a knife around the edge of the cheesecake to loosen it from the pan. (Do not remove the springform ring yet!) Cool on a wire rack for 1 hour. Cover and chill at least 8 hours.
Candied Walnuts
- Preheat oven to 300 degrees F. Whisk egg white, sugar and cinnamon until foamy. Fold in walnuts and coat thoroughly. Spread walnuts in a single layer on a parchment lined cookie sheet.
- Bake at 300 degrees F for 26 - 28 minutes or until golden brown. Cool completely on pan (rouhgly 30 minutes). Remove walnuts from parchment paper and break into small pieces.
Topping
- Beat 1/2 cup whipping cream until foamy. Gradually add powdered sugar, beating until soft peaks form. Transfer chilled cheesecake to a serving plate. Spread topping over cheesecake.
- Combine 1/2 cup dulce de leche and remaining 1/4 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, 4 minutes or until smooth. Drizzle dulce de leche sauce over topping and sprinkle with candied walnuts.
- Serve immediately.
Recipe modified from Cooking Light @ Dulce de Leche Pumpkin Cheesecake.
Ashley | Spoonful of Flavor says
Gorgeous cheesecake, Kristi! I was thinking about making a pumpkin cheesecake and now that you have posted this one I must make it soon.
Kristi says
Thanks Ashley – this one is delicious for sure. Dangerous! Hahaha!
Consuelo @ Honey & Figs says
Thank you so much for the lovely post, my friend! You’re so sweet! This cheesecake looks like the most delicious thing ever. It might be the one which I haven’t tried before, but you bet I’m making this as soon as I have time… gosh, dulce de leche cheesecake sounds amazing! 😉
Kristi says
You so deserve it Consuelo – you are one of my VERY FAVORITE BLOGGERS! I love your blog, love your recipes, love your photos – and I’m so inspired by you. I will continue to be a long-time follower and always a huge fan!
Ashley @ Wishes and Dishes says
Found you via Honey and Figs Kitchen..love your page and this cheesecake looks out of this world!
Kristi says
Thanks Ashley! I so love Consuelo @ Honey & Figs. She is such a beautiful person inside and out. I’m coming over to check out your blog!
Ruby @ The Ruby Red Apron says
I love cheesecake too! The combination of pumpkin and dulce de leche sounds absolutely delicious on this cheesecake. 🙂
Kristi says
Thanks Ruby. Beware! It’s incredibly addictive! Hahaha!
amy says
I love the idea of a spiced cheesecake like this as opposed to the normal fruit/vanilla flavours.That picture looks so tempting i can just imagine digging my fork into that cream-cheese goodness 🙂
Kristi says
Please do! Grab a fork! You will love this one – try it!
Cindy @ Pick Fresh Foods says
Ok, you and Honey & Figs are trying to torture me. All this cheesecake…I want, I want, I want! lol My husband loves pumpkin cheesecake, actually the only cheesecake he will eat. I’m thinking I need to start baking!
Kristi says
Cindy, your husband will LOVE you for making this. I know that Consuelo is the cheesecake making queen – so this recipe is definitely for her!
Lindsey @ American Heritage Cooking says
Omg I want a slice of that cheesecake right now. No, seriously, right now! I really want to make this in lieu of pumpkin pie for Thanksgivjng but I don’t think my family will ever forgive me. I’ll just have to make both 😉
Kristi says
Haha! Making both sounds like a great idea to me. I’ll bet you have a few converts after they try it! Wish I could send you a slice – I’m sure it would convince you! It really was decadent – honestly, the best cheesecake I’ve ever had!
Johlene says
I love the idea of dulce de leche and pumpkin cheesecake and can imagine it tasteing really amazing!!
Xx
Kristi says
Thanks Johlene – the dulce de leche definitely added awesome, creamy, rich and decadent twist. It did taste amazing!
Zainab @ Blahnik Baker says
This cheesecake looks amazing! I am coming over from Consuelo…so happy to have found your blog! Will be following along 🙂
Kristi says
Welcome! I love Consuelo – and her blog. All her friends are more than welcome here. The cheesecake is delicious – I hope you get a chance to try it! Stick around – I’d love to have you hang out here!
Dina says
it looks yummy!
Kristi says
I’m so glad you like it! I hope you get a chance to try it!
Pamela @ Brooklyn Farm Girl says
I have been craving cheesecake so bad, so this pumpkin version looks perfect!
Kristi says
If you’ve been craving it – you definitely need to make this one. One of the best I’ve ever had. A bit of work, but oh so worth it!!!
holly ; the hobbit kitchen says
I had no idea there was such a thing as national pumpkin cheesecake day, haha! But I’m SO pleased it exists. This looks absolutely beautiful, well done! 🙂
the hobbit kitchen x
Kristi says
I didn’t know either Holly until I found that page of food & drinks days – I’m so glad I did! Thanks for the compliments!
[email protected] says
This pumpkin cheesecake looks amazing! And yes, Consuelo is the Cheesecake Queen, but I’d say you are right up there with her! 🙂
Kristi says
Hahaha! Thanks Christin. This one was amazing. Hope you get a chance to try it!
Cailee @ http://hellohealthyeating.com says
I love dulce de leche cheesecake!! Have you ever had the Cheesecakes Factories Dulce de Leche? Soooo tasty!!
Kristi says
No – I’ve never had Cheesecake Factories – but now that you mention it – I definitely need to try it!
MoonLight @ AWorldInMyOven says
Wauw, that thing is caramel, cheesecake, pumpkins, loads of walnuts and even cinnamon spices all into one.. I’m almost wondering if we couldn’t have stuffed more awesomeness into one cake! Looks amazing! I’m glad I found your blog.. 🙂
Kristi says
Thanks! I’m so glad you stopped by and I hope you get a chance to try this cheesecake!
Rachel @ the dessert chronicles says
this looks insanely good! I have been craving pumpkin pie but I think pumpkin cheesecake sounds even better!
Kristi says
It’s so addicting – you will love it if you try it! 🙂 Thanks for visiting!
Vicky and Ruth says
Dulce de leche and pumpkin, now that sounds like the perfect dessert to me !
Kristi says
I agree! It was delicious (and addictive!). Wish I could send you a slice!
Allie| Baking a Moment says
Popping over from Consuelos blog, & so happy I did! She’s right, your site is gorgeous! This cheesecake looks so tempting; that creamy drizzle on top is calling my name!
Kristi says
Thank you! I’m so glad you stopped by! I know, right? That drizzle got me too! I devoured that slice shortly after the shoot!
Kiran @ KiranTarun.com says
Deliciousness!! Heading over from Consuelo’s space 🙂
Kristi says
Awesome! Any friend of Consuelo’s is definitely a friend of mine. Welcome. I love Consuelo’s site!
[email protected] 'n' Cookies blog says
Oh — dulce de leche + pumpkin? Yum! I’ve got an open jar of dulce de leche and wasn’t quite sure what to do with it. Making pumpkin cheesecake would be the perfect solution. Thanks for the inspiration!
Kristi says
Great! I hope you love it Jamie! It’s rich, smooth and decadent! A real treat!
Anne ~ Uni Homemaker says
Fantastic Kristi! You can’t go wrong with dulce de leche and pumpkin in a cheesecake! YUM! Can I have a slice? 😉
Kristi says
Absolutely yes! Come on over, and I’m make you an entire cheesecake!
Elizabeth @ SugarHero.com says
These look delicious! I love dulce de leche ANYTHING, so of course I’m super into this cheesecake! Found you via Honey & Figs–so glad to stumble on your blog!
Kristi says
Thanks Elizabeth! Welcome – I’m glad you stopped by. I love Dulce de Leche too!
Annie says
Wow, Kristi, this cheesecake is one of my favorite dessert recipes. The cheesecake by itself is fantastic. The filling is delicious, not too sweet and the pumpkin and spice don’t overpower. The crust has the perfect texture and flavor: buttery, crisp and salty, a great counterpart to the filling. It’s great with the dulce de leche and candied walnuts as well but the cheesecake is so delicious that it definitely stands on its own, even without whipped cream. I am definitely making this for Thanksgiving!
Kristi says
Thanks Annie! It’s a great find for sure. I loved it too! I’m so glad I got to share it with all of you! I’m so grateful to have all of you, my recipe taste testers! I can always count on you for open, honest feedback and I love that!!!! Cheers and have a happy holiday. Let there be cheesecake!