Roasted Pumpkin and Salted Caramel Cheesecake | PCC Natural Markets

Roasted Pumpkin and Salted Caramel Cheesecake

Yield: One 9-inch cheesecake

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Some of the season's most succulent flavors come together in this lovely creation. Despite its elegant appearance it is surprisingly simple to put together!


For the crust

For the filling


To make the crust

Stir together cookie crumbs and brown sugar; drizzle with melted butter and toss to combine. Press into a 9-inch springform pan and set aside.

To make the filling

Preheat oven to 400° F.

Cut pumpkin in half crosswise and place on a baking sheet. Roast, cut side down, for about 30 minutes or until fork tender. Cool slightly and scrape out the seeds. Scoop out flesh and puree in a food processor until smooth. You will need 2 cups for the filling.

Reduce oven temperature to 350° F.

In a mixing bowl, beat cream cheese until completely smooth, about 90 seconds. Beat in eggs and egg yolk until incorporated and no yellow streaks remain. Beat in 2 cups pumpkin puree, sugar, sour cream, flour, spices, vanilla and caramel sauce. Pour filling into the prepared crust.

If you like, gently heat a little of the extra caramel sauce and drizzle a pattern over the top of the cheesecake.

Bake at 350° F for about 1 hour, until the center is set. Let rest for 20 minutes and then refrigerate for at least 3 hours or up to overnight.


Chef notes on this recipe and cheesecake in general:

Working with roasted pumpkin: Sometimes freshly roasted pumpkin will be quite moist (depending on the growing season and region). If your puree is very watery, preheat oven to 375° F. Spread the pureed pumpkin out on a baking sheet and put it in the oven for 20 to 25 minutes, stirring every 10 minutes or so, until some of the moisture evaporates. Let this cool before proceeding with the recipe.

Cracking up: All cheesecakes have a tendency to develop small cracks due to their very nature. (Cheesecakes were originally cooked as a custard, using small ramekins seated in a water bath.) This particular recipe will sometimes get small cracks along the caramel lines. I think it adds to the beauty and uniqueness, but if you are a perfectionist about cracks, just drizzle a bit more caramel into the crack after the cheesecake is cool, or garnish it with slices of apple or pear.

How to tell when it's done: It is very easy to overbake cheesecake. It's a custard-based dessert and thus will still be moist in the center when it is done. The general rule of thumb for telling doneness is that it will be firmly set around the edges and will have just a bit of sway in the center. This will set when it is fully chilled. If you do overbake it, sometimes a large, deep crack will develop as it cools. Just fill it with caramel, gingersnap crumbs or devise a lovely garnish.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 22, 2011.

More about: cheesecake, desserts, holidays, pumpkin


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Hot Cakes Salted Caramel Sauce

Where can I purchase the caramel sauce?


Hi Bell,

At present you can purchase the Hot Cakes Salted Caramel Sauce at our Seward Park, View Ridge, Issaquah, Fremont and Redmond PCC locations. And all other store locations can order the caramel sauce item in for you.

View all store locations.

Thanks for the question!

hot cakes

Do any of the stores carry the actual hot cakes in a jar to take home and bake? Couldn't find them in the Houghton store, but I'm not even sure where to look. Refrigerated, I'm assuming.




I was wondering if I could use some of the pumpkin puree I already had whipped up from the ol' Halloween pumpkin? If so, about how much would equal that from a the medium-sized sugar pumpkin? Thanks!

pumpkin amounts

You can certainly use the puree from your Halloween pumpkin. The main difference between that and the puree from a sugar pie pumpkin will be the flavor and perhaps the texture. Sugar pie pumpkins have a sweeter and denser flesh. Also, if the pumpkin was a relatively large one, the flesh may have a higher water content, which you can adjust by reading the notes about fresh pumpkin above. You will need about 2 cups of puree. You may also substitute canned organic pumpkin.

Have fun!

Thank you!

This did end up turning out quite fairly well thanks to your suggestions! The only problem I encountered was on my end where the middle did not set up 100%. I am guessing that I did not get enough moisture out of the pumpkin or should have left it in the oven for another 15 - 20 minutes. Any way you have it, though, everyone LOVED it!

Baking time is off???

I'm trying this recipe right now and it's taking forever to cook! My oven temp is accurate and the cheesecake has been in the oven for 1:15 minutes already and center is still not even close to being set. I just noticed that the recipe says to preheat to 400, but it doesn't say anywhere to reduce the heat to 350 so I'm guessing that's where this recipe has gone wrong for me--I just saw the 'bake at 350 for about an hour".

PCC: Please make the recipe more specific regarding the oven temp. Also, the recipe doesn't say anywhere to melt the butter first for the crust. A novice baker might not know that this type of crust uses melted butter.

I hope this ends up OK afterall. I would hate to have wasted my time not to mention money on this.

baking times

Hi Caroline. Thanks for your feedback! We made the adjustment to the butter and clarified that 400 degrees was for roasting the pumpkin and 350 for the cheesecake. I would like to further research the cooking times. I have made this cheesecke so many times and depending on the moisture content of the pumpkin it has taken from about 55 minutes to well over an hour to bake. As I discussed in the notes, cheesecake is indeed a custard so needs to be chilled to fully set up. However, if you still had an underdone middle after chilling, I want to get a few more facts and make any necessary changes. What type of pumpkin did you use? I am assuming this time of year it was canned? Did you cook it in a 9-inch springform pan? Can you give me a few more details?

Thanks for your help on this!
Lynne Vea

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login