Anyone who knows me knows that cheesecake is one of my all-time favorite desserts. I love trying new cheesecake recipes and experimenting with various flavors and combinations. However, this particular recipe for Pumpkin-Chai Cheesecake with Caramel-Rum Sauce really is heavenly.
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Pumpkin-Chai Cheesecake with Caramel-Rum Sauce is perfect for fall, although I serve it all year round. In addition to serving pumpkin pie this Thanksgiving, consider serving this cheesecake as well. It’s always nice to have options.
The recipe starts by making a graham cracker crust. Use regular graham crackers or modify the recipe to be GF by using gluten-free graham crackers.
Next, a yummy cream cheese layer is added.
Followed by another layer of delicious pumpkin + spices mixture.
While the cheesecake is baking it’s time to make a scrumptious Caramel Rum Sauce!
In the end, you’ll have created a decadent dessert that everyone will be drooling over.
Pumpkin-Chai Cheesecake with Caramel-Rum Sauce
Adapted from Pillsbury
Yields Approx. 16 servings
A delicious cheesecake that's loaded with yummy flavors.
2 cups crushed cinnamon graham crackers (GF option: use gluten-free graham crackers)
1/4 cup butter or margarine, melted
4 packages (8 ounce each) cream cheese, softened
1 1/2 cups granulated sugar
1 cup canned plain pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
3/4 teaspoon ground cardamom
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup
2 tablespoons butter
1/3 cup whipping cream
1 tablespoon spiced rum OR 1/4 teaspoon rum extract (GF option: use a gluten-free brand of rum)
Dollop of whipped cream and/or dusting of ground cinnamon.
Heat oven to 300 degrees F. Spray 9-inch springform pan with cooking spray. In a mixing bowl, mix crushed graham crackers and butter together. Press mixture in bottom and 1 inch up the side of pan. Bake 8 - 10 minutes or until set. Cool 5 minutes. To minimize cracking, place a shallow baking dish half full of hot water on lower oven rack.
In a large mixing bowl, beat cream cheese and sugar together until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix until smooth. Spoon over mixture in pan. Gently smooth top of cream cheese mixture with spatula. Bake at 350 degrees F for approximately 1 hour 20 minutes, or until edge of cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn off oven; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Carefully loosen, and remove the sides of the springform pan. Cover loosely; refrigerate at least 6 hours.
In small saucepan on medium-low heat, combine brown sugar, corn syrup and 2 tablespoons butter; stirring constantly. Bring mixture to a rolling boil for 5 minutes, stirring occasionally. Stir in whipped cream; heat to boiling.
Remove from heat; stir in rum. Cool.
Cut into individual serving slices. For great presentation, serve slices on cute dessert plates.
Top each serving with a drizzle of warm sauce, a dollop of whipped cream and/or a sprinkle of ground cinnamon.
**This cheesecake freezes well, however, do not add the Caramel-Rum Sauce until right before serving.
This Pumpkin-Chai Cheesecake with Caramel-Rum Sauce is a perfect dessert to serve at your Thanksgiving meal, or at any holiday or family gathering. Your guest will enjoy the wonderful flavors of cream cheese + pumpkin + Chai + caramel + spiced rum! What’s not to love?
I hope that you and your loved ones enjoy this recipe as much as my family and I do.
Thanks for visiting Blessed Beyond Crazy! We are a mother/daughter team having fun creating and blogging about our favorite recipes, craft projects, decorating adventures, parenting and education, and much, much more! We hope you find something new to try that will help your family create new memories! We would love to stay connected with you! Please like our page on Facebook, and follow us on Pinterest and Twitter
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you.
Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Quick and Healthy Egg and Veggie Skillet Breakfast