Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce

I conducted a very non-sientiffic study on my Facebook page about pumpkin beer. To be honest with you, I have always been a touch hesitant of fruit flavored beer. And although pumpkin is a squash, therefore  not a fruit, it seems to fall under the same umbrella in my mind since I make pies out of them.

But I love nothing more than trying new and exotic beers. And I always want input and feedback from other craft beer fans. So, my very un-scientific study yielded the final conclusion: based only on comments and likes, I want to search the town for the following Pumpkin Beers for another non-scientific Beer Tasting Study:

Dogfish Head, Pumpkin

Avery, Rumpkin

St Arnold, Pumpkinator

Southern Tier, Pumpking

If you have any suggestions, please chime in. I’m looking to expand the reach of my non-scientific study.

Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce

Ingredients

    For The Cheesecake
  • 9 standard sized graham crackers
  • 2 tbs brown sugar
  • 4 tbs melted butter
  • 1/2 cup brown sugar
  • 1 cup white sugar
  • 16 oz cream cheese (softened)
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 1/4 cup pumpkin ale
  • 1/4 cup plus 2 tbs flour
  • For The Caramel Sauce
  • 1 cup sugar
  • 1/2 cup pumpkin beer
  • 1/4 cup corn syrup
  • 1 tbs butter
  • 1/4 cup cream
  • 1/3 cup pecans

Directions

  • In a food processor add the graham crackers and brown sugar, process until only crumbs are left. While the food processor is still running, add the melted butter and process until it resembles wet sand. Dump into the bottom of a 9 inch spring form pan. Press into the bottom until well compacted.
  • In the bowl of a stand mixer, add the brown sugar, white sugar and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined, scraping the bottom, before adding more.
  • Add the pumpkin puree, cinnamon nutmeg and salt, mix until very well combined.
  • Add the beer and stir until combined.
  • Sprinkle the flour over the bowl, stir on medium speed until just combined.
  • Pour over the crust.
  • Bake at 350 for about one hour or until the center no longer jiggles when you shake the rack the cheesecake sits on, it will still look wet in the center. The secret to a great cheesecake is not to over bake it, it's better to slightly under bake it for a smooth mousse like texture.
  • Chill until set, about 3 hours.
  • To make the caramel sauce, add the sugar, beer and corn syrup to a pot and stir over medium high heat for about 1 minute. Stop stirring and allow to boil, untouched, until it turns an amber color, about 10 minutes (230 on a candy thermometer). Add the butter and cream, stir until combined. Add the pecans and stir. Allow to cool to approximately room temperature before serving over chilled cheesecake.
http://thebeeroness.com/2012/09/27/pumpkin-ale-cheesecake-with-beer-pecan-caramel-sauce/


63 thoughts on “Pumpkin Ale Cheesecake with Beer Pecan Caramel Sauce

  1. I seemed to have missed the step where the pumpkin ale goes in the filling mixture, did you add it with the pumpkin puree? (Or is it more for sipping while you make everything else, haha)

  2. You did it again, girl! This sauce is beyond divine! There are several local breweries that have a pumpkin beer out and I would love to do a “taste test” of all of them! And then make cheesecake. :)

  3. i think the best pumpkin beer is shipyard’s pumpkinhead, hands down. bonus points for them also having applehead, which is EVEN BETTER.

    when i saw the title of this post, i actually said “OH MY GOD” out loud. in my office. yikes.

  4. I will be making this cheesecake this weekend! However when do you add the beer to the cheesecake mixture? After the pumpkin puree? Did I miss it? Do I need more Coffee?

  5. Pumpkin cheesecake, yes, please! Especially after having made your delicious chocolate stout cheesecake…I know it’s going to be great! I’ve been on a search for the best pumpkin beer (with real pumpkin flavor and spice) for a few years, and I’d say that Dogfish Head’s Punkin and Southern Tier’s Pumking are my favorites. You might also want to try O’Fallon’s pumpkin ale. It’s a favorite of one of my friends.

  6. My mom went to a blind beer tasting party (everyone brings 2 6-packs, then samples all the beers and rates them) recently and, not knowing what to bring, she stopped at 7/11 on the way and bought Shocktop’s Pumpkin Wheat…. It won 2nd place of all the beers!

    I’m drooling over the beer caramel sauce with pecans. Sounds like something I’d like to drizzle over everything!

  7. The only pumpkin beer worth drinking is Shipyard’s Smashed Pumpkin! Hands down, best ever. I love making a Black and Tan with it and a really creamy stout like Firestone’s Velvet Merlin.

  8. I previously loved the Pumpking from Southern Tier, but recently at a beer fest (Screw City Beer Fest, Rockford, IL), I had the opportunity to try Pumpkin ale from O’Fallon…if you have the opportunity to try it, do so!

  9. Dogfish Head Punkin’ Ale is my absolute favorite. That’s the only thing I drink when it is in season. I’ve also heard some great things about the Pumpking one too, but I haven’t tried it yet. I will, however, be making this cheesecake and will eat the entire thing myself!

  10. So excited to have found your site!! I’m trying your apply pie tomorrow but am bookmarking this one as well.

    Favorite Pumpkin Beers that haven’t been listed:

    Cigar City (FL)- Good Gourd (AMAZING!!)
    Starr Hill (VA) – Boxcar Pumpkin Porter

  11. Another lover of Shipyard Pumpkinhead here. Mmmm soooo good.

    Out of all those beers you listed, I’ve tried the Pumpking. I found that it kinda of tasted like a pumpkin creamsicle. Was not a fan.

    This cheesecake looks A-MAZING. Omg.

  12. Rumpkin is a hard to get beer. It doesn’t see wide distribution at all. 18% abv monster of a beer. Pumpkin ale aged in rum barrels. It’s absolutely fantastic. Luckily, I have a bottle. Ages well too. If I come across more, maybe I’ll ship you a couple. haha.

    Btw, awesome cheesecake. Nice touch with the caramel sauce too. May have to make this for our pumpkin beer tasting this week. Keep up the great work!

  13. Pingback: Grumpy. | Jenniferenee
  14. Love it. I just did some Pumpkin Ale Cupcakes, which I was really excited about until I brought some to my dad and he asked me why I would waste perfectly good beer on a cupcake. Hopefully your taste testers are a bit more supportive. Hah. This looks great!

  15. My boys (23 and 21) swear that Saranac Pumpkin Ale is the best, and they are quite the craft beer lovers. Give it a shot.

    I, on the other hand, am not a beer drinker, but a major pumpkin freak — so I can’t wait to make your cheesecake. It looks awesome!

  16. I haven’t found a pumpkin beer which I would divorce for yet, but man that cheesecake is screaming at me to call Larry H Parker!! Doh…

  17. I made this today with Angry Orchard Hard Cider in place of the Pumpkin Ale as I did not have any on hand and had a special occasion to make it for tonight. I used the apple ginger flavor of hard cider. It smelled AMAZING while baking in the oven. I didn’t have a spring form pan, so used a deep dish pie pan and that was no where near large enough for the batter. I did not have time to make more crust (I also made crust with gingersnap cookies instead of graham crackers to add even more ginger flavor), so I used two premade graham cracker pie crusts in foil pans that I had no idea what to do with and made two extra cheesecakes. The two in the premade pie crusts came out perfect- no splits or anything. The one I made with my gingersnap crust in the pie pan split a little bit on top, so I decided to take a little tiny piece to make sure it was edible to serve for my anniversary dinner tonight… Soooo yummy, even with the changes. I can’t wait to try the original!

  18. I have a Pumpkin cheesecake recipe that I made for the past 15 years. Decided to try this over the weekend. Got rave reviews and plan on replacing my usually go to recipe with this one. Super delish. Thanks!

  19. These pies smell delicious baking in my oven! Thanks for sharing this beer-tober-fest style recipe. My advice to anyone who makes this is the filling is enough for 3 pies! I recommend you either cut the recipe in half or make extra pies crusts to share : )

    1. Glad you like it!
      Did you make it in a spring form pan? The recipe is for a tall cheesecake made in a spring form pan. It would be way too much for a regular pie pan.

  20. LOVE Pumpkin Ale! We have a couple of local breweries here in Ontario, Canada and I have to admit, I’ve tried them all! I’m a bit of a beer snob and prefer microbreweries! I’m definitely going to make this cheesecake!!

  21. I made this last night for a Halloween party and it was the best cheesecake I have ever made! I think I always over cooked them until I read this post. Great tip on slightly under baking, worked great. Thank you!

  22. One of the best pumpkin desserts ever! So wonderful that I made it twice in one week for two different groups. Only change I made the second time was to toast the pecans a little – added some extra crunch and a nice toasty flavor to the delicious sauce. I’m trying the leftover sauce tonight on some vanilla ice cream – can hardly wait!

  23. I’m not sure where you’re located, but Baked Pumpkin Ale from Lancaster Brewing Company (Lancaster, PA) is fantastic. I plan on making this for our annual Black and Orange Potluck Luncheon (Can’t say Halloween). Thanks!

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