The Secret Ingredient That Turns Pumpkin Cheesecake into Autumn’s Best-kept Secret

As the air turns crisp and the leaves crunch underfoot, my obsession with pumpkin desserts grows deeper. This year, I decided to elevate a classic pumpkin cheesecake by infusing it with a hint of unexpected spice—cardamom. The aroma alone transforms your kitchen into a cozy autumn retreat, promising warmth in every bite.

This recipe isn’t just about capturing fall flavors; it’s about creating a moment of nostalgia mixed with a dash of chaos in the kitchen. I’ve tweaked the usual ingredients to include a secret swirl of dulce de leche that makes each slice irresistibly rich and caramelized. It’s a dessert that balances tradition and a touch of daring, perfect for showcasing at your next gathering.

Spiced Pumpkin Cheesecake with Dulce de Leche Swirl

This pumpkin cheesecake is baked with warm spices like cardamom, resulting in a creamy, dense texture with a smooth appearance. A swirl of dulce de leche is incorporated into the cheesecake batter, creating ribbons of caramel flavor throughout the dessert.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 480

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups graham cracker crumbs for crust
• 1/4 cup granulated sugar for crust
• 1/2 cup unsalted butter melted, for crust
• 16 oz cream cheese softened
• 1 cup granulated sugar for filling
• 1 cup unsweetened pumpkin puree canned
• 3 large eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom adds warm spice
• 1/2 teaspoon salt
• 1/2 cup dulce de leche for swirl

Equipment

• Springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Baking sheet
• Oven

Method

 

1. Combine graham cracker crumbs and sugar in a bowl, then stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form a crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes to set the crust, then cool slightly.
2. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
3. Gradually add sugar and continue beating until well combined and creamy. Mix in pumpkin puree, ensuring an even color and consistency.
4. Add eggs one at a time, beating on low speed after each addition to incorporate fully. Mix in cinnamon, cardamom, and salt until fragrant and evenly distributed.
5. Pour the pumpkin cheesecake batter over the crust in the springform pan. Use a spatula to smooth the top for an even surface.
6. Spoon dollops of dulce de leche over the surface of the batter in random spots. Use a toothpick or skewer to gently swirl the dulce de leche into the batter, creating beautiful ribbons.
7. Place the springform pan on a baking sheet and bake in the preheated oven at 350°F (175°C) for 60 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes, then refrigerate for at least 4 hours or overnight to set fully.
9. Once chilled, carefully run a knife around the edges of the springform to loosen, then unlock the sides and remove the pan.
10. Slice the cheesecake with a heated knife for clean, smooth cuts, and serve chilled to enjoy its rich, creamy texture with swirls of dulce de leche visible throughout.

This cheesecake not only celebrates the bounty of fall but also offers a comforting escape from the busy season’s hustle. With its creamy texture and festive spices, it’s sure to be a conversation starter. A slice of this pumpkin cheesecake will forever be your new seasonal tradition.