Description
Indulge in this Pumpkin Caramel Cheesecake, a creamy and decadent dessert perfect for autumn gatherings. Spiced pumpkin filling meets smooth cream cheese and luscious caramel swirls for a dessert that’s both visually stunning and irresistible. Easy to make and perfect for holiday tables, this cheesecake is sure to impress family and friends with every bite.
Ingredients
1 ½ cups graham cracker crumbs – Buttery, crunchy base
¼ cup granulated sugar – Slight sweetness for the crust
6 tbsp unsalted butter, melted – Binds crust and adds richness
3 (8 oz) packages cream cheese, softened – Creamy, tangy cheesecake base
1 cup granulated sugar – Sweetens the filling
1 tsp vanilla extract – Enhances flavor
3 large eggs – Structure and smooth texture
1 cup pumpkin puree – Natural sweetness, autumn flavor
1 tsp ground cinnamon – Warm spice
½ tsp ground nutmeg – Adds depth
¼ tsp ground cloves – Aromatic complexity
¼ tsp salt – Balances sweetness
½ cup heavy cream – Extra creamy texture
½ cup caramel sauce – For swirls inside and drizzle on top
Optional: Whipped cream and toasted pecans – For garnish
Instructions
1. Preheat oven to 350°F (175°C) and prepare crust by mixing graham crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake 8–10 minutes; cool.
2. Beat cream cheese until smooth, add sugar and vanilla, then eggs one at a time. Stir in pumpkin puree, spices, salt, and heavy cream.
3. Pour half the filling over the cooled crust, drizzle caramel, and gently swirl. Pour remaining filling and swirl more caramel.
4. Bake at 325°F (163°C) for 55–65 minutes until edges are set but center jiggles slightly. Cool gradually with oven door cracked for 1 hour.
5. Refrigerate at least 4 hours or overnight before slicing. Serve chilled with whipped cream, pecans, and extra caramel if desired.
Notes
Use plain pumpkin puree, not pie filling, to control sweetness.
Cheesecake can be made without caramel, or try chocolate/butterscotch.
Avoid overmixing batter to prevent cracks; bake at lower temperature.
Gingersnap or shortbread crusts are tasty alternatives.
Cheesecake can be frozen for up to 3 months; thaw overnight in fridge.
- Prep Time: 30 mins
- Cook Time: 1 hr 5 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg