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This Grain-Free Salted Caramel Chai Pumpkin Cheesecake is the perfect creamy gluten-free pumpkin dessert! If you’re looking for a tasty and festive treat for the holidays, this recipe is a must-try, because this dessert combines the flavors of cheesecake, pumpkin pie, and salted caramel. With warm chai spices and all the best autumn tastes, it’s sure to be an unforgettable pumpkin dessert! YUM!
Grain-Free Salted Caramel Chai Pumpkin Cheesecake
This grain-free cheesecake features a buttery ginger and nut crust, a creamy chai pumpkin filling, and a decadent salted caramel topping that truly elevates the dessert.
Chai, with its origins in India, is known for its rich blend of spices, with cardamom being the standout flavor. This aromatic spice is widely used in various foods and beverages, including coffee, tea, and desserts, adding a unique and delightful touch to this cheesecake.
Everything You Need to Know About Cheesecake
1. What is Cheesecake?
Cheesecake is a rich, creamy dessert made primarily from cream cheese, eggs, and sugar, set on a crust typically made from crushed cookies or graham crackers. It can be baked or no-bake, and is known for its smooth texture and rich flavor.
2. How Do You Know the Cheesecake is Cooked?
A cheesecake is cooked when the edges are set, but the center still has a slight jiggle. It should not be completely firm. Once removed from the oven, it will continue to firm up as it cools.
3. How Do You Prevent the Cheesecake from Cracking?
To prevent cracking, consider the following tips:
Use a water bath (bain-marie) during baking to regulate temperature.
Don’t overmix the batter, as incorporating too much air can lead to cracks.
Allow the cheesecake to cool slowly in the oven with the door ajar.
Avoid sudden temperature changes by cooling at room temperature before refrigerating.
4. Can I Make Cheesecake Without Cream Cheese?
Yes! You can substitute cream cheese with alternatives like ricotta, mascarpone, or even vegan options such as blended silken tofu or cashew cream, depending on your dietary preferences.
5. Why Your Cheesecake Might Be Dry
If your cheesecake turned out dry, it could be due to overcooking or insufficient liquids. Cheesecakes require slow, even baking. Too high a temperature or leaving it in the oven for too long can dry it out.
Make sure to use full-fat dairy, eggs, and other liquids (like pumpkin puree) as specified in the recipe. Using lower-fat dairy or omitting ingredients can lead to dryness.
Pan Quality
Using a springform pan with a good seal is essential to prevent moisture loss during baking.
How to Line a Springform Pan with Parchment Paper
To line a springform pan, cut a circle of parchment paper slightly larger than the pan’s base. Lightly grease the pan with butter or cooking spray, then place the parchment circle in the bottom and gently press it into place. This will help your cheesecake release easily after baking.
Tips for Making Salted Caramel Chai Pumpkin Cheesecake
Understanding Salted Caramel
Salted caramel is a rich, buttery sauce that combines the sweetness of caramel with a hint of salt. This delicious combination creates a unique flavor that balances sweet and salty, enhancing the overall taste of your cheesecake.
Troubleshooting Hard Salted Caramel
If your salted caramel turns hard, it may be due to sugar crystallization, where sugar forms larger crystals that become difficult to dissolve. To prevent this, heat the sugar slowly and stir constantly. Adding a small amount of water can also help maintain a smooth, creamy consistency in your caramel.
Cutting Your Cheesecake Smoothly
To cut your cheesecake smoothly, start by lightly scoring the top in a crisscross pattern. Then, use a slightly greased knife to prevent the salted caramel from sticking. This technique ensures clean, even slices every time.
The Appeal of Pumpkin Cheesecake
Pumpkin cheesecake is a favorite fall dessert known for its rich flavor and lighter texture compared to traditional cheesecake. The addition of pumpkin not only enhances the taste but also adds nutritional benefits, making the dessert a bit healthier.
The Perfect Holiday Fall Dessert: Salted Caramel Chai Pumpkin Cheesecake
This Salted Caramel Chai Pumpkin Cheesecake is a favorite fall cheesecake! Not only is it gluten-free, grain-free, and refined sugar-free, but it’s also brimming with warm fall flavors.
The chai-spiced pumpkin filling is moist and creamy, with a ginger crust and complemented by a decadent salted caramel topping. If you’re looking for a gluten-free pumpkin dessert for your next holiday feast that will impress your family and guests, this pumpkin cheesecake recipe is a must-try!
Preheat oven to 325 F and line an 8-inch springform pan with parchment paper. *Check the post on how to line the springform pan
2.
GINGER CRUST
3.
Using a spatula, mix crust ingredients. Scatter the mixture into lined pan, then gentlly press into an even layer on the bottom of the pan
4.
FILLING
5.
Using an electric mixer, mix cream cheese and pumpkin puree until smooth. Add coconut sugar, yogurt, tapioca starch, cinnamon, ginger, cardamom, nutmeg and salt and mix until combined
6.
While the mixer is running on low speed, add one egg at a time until just combined. Do not overbeat the mixture. Transfer the filling on the top of the crust
7.
Bake for 60 -70 minutes until the middle is still slightly wobbly when you shake the pan. Let cake stand in oven, with door ajar, approximately 30 minutes or until center is completely set. Remove from oven and let cool cheesecake completely on a wire rack before refrigerating. Refrigerate for 1 hour before adding the caramel
8.
SALTED CARAMEL
9.
In a medium saucepan, melt the butter over medium heat. Add coconut sugar and while stirring, cook until the sugar has dissolved. About 5 minutes. If the sugar starts to crystalize, add a few drops of warm water
10.
While whisking vigorously, slowly add the cream until combined. The mixture will bubble, so be careful—Cook over medium-low heat for 2 minutes longer. Remove from the heat and season with salt to taste. Cool to room temperature
11.
Pour the caramel sauce over the cooled cheesecake and return the cake to the fridge. Chill for 6 hours or overnight, allowing the caramel to set
12.
Removing from Springform Pan: Slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Serve cold
Nutrition Info
Nutritional Value Per Slice (1/8 of Cheesecake) | Calories: 407 | Protein: 9 g | Fat: 22.8 g | Carbs: 45.1 g | Fiber: 3.1 g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
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