Pumpkin Caramel Cheesecake Recipe

Introduction

This Pumpkin Caramel Cheesecake combines creamy, spiced pumpkin filling with a buttery graham cracker crust and a luscious homemade caramel sauce. It’s a perfect dessert to celebrate fall flavors and impress your guests with a rich, seasonal treat.

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 teaspoon cinnamon
• 1/2 cup butter, melted
• 24 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup light brown sugar
• 1/3 cup sugar
• 4 eggs
• 1 (15 oz) can pumpkin
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 cup sugar (for caramel)
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and 1/4 teaspoon cinnamon. Stir in melted butter until well mixed, then press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
2. Step 2: In a stand mixer, beat the softened cream cheese with light brown sugar and 1/3 cup sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition.
3. Step 3: Add canned pumpkin, vanilla extract, 1 teaspoon cinnamon, and pumpkin pie spice to the cream cheese mixture. Mix until fully incorporated and smooth.
4. Step 4: Pour the pumpkin cheesecake filling over the prepared crust. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
5. Step 5: Bake for 1 hour and 20 minutes. The cheesecake should still have a slight jiggle in the center when you gently shake the pan.
6. Step 6: Turn off the oven and leave the cheesecake inside for 1 to 2 hours without opening the door to cool gradually. Then remove and let it cool on the counter for 30 minutes before transferring to the refrigerator. Chill for at least 2 to 3 hours to set completely.
7. Step 7: Meanwhile, make the caramel sauce by cooking 1 cup sugar over medium heat. Stir occasionally until it melts and reaches a rich amber color. Carefully add 6 tablespoons unsalted butter and stir until melted, then slowly add 1/2 cup heavy cream while stirring continuously until smooth. Let the caramel cool before drizzling over the chilled cheesecake.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• If you don’t have a roasting pan for the water bath, use a larger baking dish that fits your springform pan securely.
• For a spicier kick, increase the pumpkin pie spice slightly or add a pinch of nutmeg and cloves.
• This cheesecake tastes great topped with toasted pecans or whipped cream alongside the caramel drizzle.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate until ready to serve to maintain its texture. Reheat caramel gently in the microwave or on low heat if it thickens too much. For longer storage, you can freeze the cheesecake (without caramel) wrapped tightly for up to 1 month and thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin that has been cooked and pureed. Just be sure it’s thick and not watery to maintain the right cheesecake consistency.

Why do I use a water bath for baking this cheesecake?

The water bath helps regulate the temperature and adds moisture to the oven, preventing cracks and ensuring the cheesecake bakes evenly with a smooth texture.

Pumpkin Caramel Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

This rich and creamy Pumpkin Caramel Cheesecake combines the warm spices of pumpkin and pumpkin pie spice with a luscious caramel sauce atop a buttery graham cracker crust. Perfect for fall gatherings and holiday celebrations, this dessert offers a delightful balance of sweet, spicy, and creamy flavors that melt in your mouth.

• Author: Ruby
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 4 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups Graham Cracker Crumbs
• 1/3 cup Sugar
• 1/4 teaspoon Cinnamon
• 1/2 cup Butter, melted

Cheesecake Filling

• 24 oz Cream Cheese, softened
• 1/2 cup Sour Cream
• 1 cup Light Brown Sugar
• 1/3 cup Sugar
• 4 Eggs
• 1 (15 oz) can Pumpkin
• 1 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Vanilla Extract

Caramel Sauce

• 1 cup Sugar
• 6 tablespoons Unsalted Butter
• 1/2 cup Heavy Cream

Instructions

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until thoroughly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
2. Mix the filling: In a stand mixer, beat the softened cream cheese with light brown sugar and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth texture.
3. Add pumpkin and spices: Incorporate the canned pumpkin, vanilla extract, cinnamon, and pumpkin pie spice into the cream cheese mixture. Mix until everything is fully combined and the batter is uniform in color and texture.
4. Bake with water bath: Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan inside a larger roasting pan, then pour hot water into the roasting pan to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
5. Bake the cheesecake: Bake in the preheated oven at 325°F (163°C) for 1 hour and 20 minutes, or until the edges are set but the center still has a slight jiggle. This ensures a creamy, soft texture.
6. Cool gradually: After baking, turn off the oven and leave the cheesecake inside for 1 to 2 hours without opening the oven door to cool gradually and prevent cracking. Then, remove the cheesecake and let it cool on the counter for 30 minutes.
7. Chill the cheesecake: Transfer the cheesecake to the refrigerator and chill for 2 to 3 hours (or overnight) to allow it to firm up and develop flavors.
8. Prepare the caramel sauce: In a medium saucepan over medium heat, melt the sugar, stirring occasionally, until it turns a deep amber color. Carefully add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously until the sauce is smooth and glossy. Allow to cool before drizzling over the chilled cheesecake.
9. Serve: Drizzle the cooled caramel sauce on top of the cheesecake just before serving for added sweetness and visual appeal.

Notes

• Use full-fat cream cheese and full-fat sour cream for the creamiest texture.
• If you don’t have a roasting pan, use a larger baking dish that can accommodate the springform pan for the water bath.
• For best results, let the caramel sauce cool slightly so it thickens before drizzling, but not so much that it hardens.
• Store leftover cheesecake in the refrigerator covered tightly for up to 4 days.
• You can prepare the caramel sauce up to 2 days in advance and keep it refrigerated; warm it gently before serving.
• Allow the cheesecake to come to room temperature for about 15 minutes before serving to enhance flavor and texture.

Keywords: Pumpkin Cheesecake, Caramel Sauce, Fall Dessert, Holiday Dessert, Creamy Cheesecake