Caramel Blondie Pumpkin Cheesecake

Every Thanksgiving, I cook like a wild woman, much to the delight of my sons.  One of the many things I usually make is the required Pumpkin Pie.  Not this year, though.  This year I rebelled.  This year, I reworked my “famous” cheesecake recipe and came up with pure pumpkin bliss.  Move over Pumpkin Pie.  You have been upstaged by your more glamorous cousin.  I bring you the Caramel Blondie Pumpkin Cheesecake.  This cheesecake has 5 layers of lusciousness.  Thanksgiving will never be the same.

Caramel Blondie Pumpkin Cheesecake

Layer One:
1 3/4 cup vanilla wafer crumbs
5 Tbsp melted butter (Real butter, folks.  No substitutes)
Mix vanilla wafer crumbs and melted butter together.  Press into the bottom and 2″ up the sides of a 9-inch springform pan.  Bake at 350 F for 5 minutes.  Cool.
Layer Two:
14 oz. caramels
1 5 oz. can evaporated milk
Cook caramels and evaporated milk together over low heat, stirring often, until caramels are melted.
Pour caramel mixture over crust.
Layer Three:
Crumble 2 cups Blondies over caramel layer.  A blondie is kind of like a Brownie without the chocolate.  Chocolate would overpower the pumpkin in this recipe, so Brownies were out.  (See Blondie recipe at the bottom of this post.)
Layer Four:
1 cup pureed pumpkin (canned is fine)
1 5 oz. can evaporated milk
1 large egg
1/2 cup evaporated cane juice sugar (or regular white sugar)
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
Blend together until smooth.  You can use a mixer or blender.  I used a blender, because it was quick. Pour over the Blondie layer.
Layer Five:
3 8-oz packages of cream cheese
1 cup packed brown sugar
3 large eggs
1 cup sour cream (or plain greek yogurt)
2 tsp vanilla extract
Beat cream cheese for 2 minutes or until fluffy.  Add sugar, mix well.  Add eggs, one at a time, mixing just until blended between each egg.  Stir in sour cream and vanilla.  Pour over pumpkin layer slowly.  The pumpkin layer is a bit thin, so the cheese cake layer will sink a bit — no worries.  This made a bit more cheesecake than I needed to fill my 9″ springform pan.  You could either use a 10″ pan or bake the extra in a small dish to appease your family while they wait to cut into the actual cheesecake.  Do what you think is best…
Bake at 350 F for 50-60 minutes.  Remove from oven and let cool to room temperature on a wire rack.  Cover and chill at least 4 hours before serving.  Remove the sides of the springform pan and garnish, if desired.  Try not to gorge yourself.


1 1/2 cups packed brown sugar
1/2 cup melted butter
2 eggs
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
Mix first 4 ingredients until blended.  Stir together dry ingredients in a separate bowl.  Add to batter mixture.  Mix just until blended.  Spread into a 9×13″ pan (batter will be thick).  Bake at 350 F for about 15-20 minutes.  Cool.  It takes about half a pan to make the Blondie layer in the cheesecake recipe.  Use the other have to bribe your kids to clean the house.
There you have it.  A mountain of Pumpkin Sin on a Plate.  Enjoy!
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