Caramel Swirled Pumpkin Cheesecake
Indulge in the luscious decadence of Caramel Swirled Pumpkin Cheesecake, the ultimate autumn dessert that combines creamy cheesecake with the warming flavors of pumpkin and spice. This irresistible treat starts with a buttery graham cracker crust, offering the perfect foundation for a rich and velvety pumpkin-spiced filling. Swirls of golden caramel sauce elevate each bite, creating a mesmerizing pattern and a delightful balance of sweetness. Baked gently in a water bath and chilled to perfection, this cheesecake boasts a silky texture and flawless presentation. Ideal for holiday gatherings or seasonal indulgence, this crowd-pleaser is sure to become a new fall favorite. Garnish with extra caramel drizzle for a show-stopping finish!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 1 cup canned pumpkin purée
- 0.5 cup sour cream
- 4 large eggs
- 1.5 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1.5 teaspoons vanilla extract
- 0.5 cup caramel sauce
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside tightly with foil to prevent any leaks.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes until lightly golden, then set aside to cool.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add 1 1/4 cups of granulated sugar and beat until combined. Scrape down the sides of the bowl as needed.
Mix in the canned pumpkin purée, sour cream, flour, pumpkin pie spice, and vanilla extract. Blend until the mixture is smooth.
Add the eggs, one at a time, mixing on low speed after each addition just until combined. Avoid overmixing at this stage to prevent cracks in the cheesecake.
Pour half of the cheesecake mixture over the cooled crust in the springform pan.
Drizzle half of the caramel sauce over the cheesecake filling, using a knife or skewer to gently swirl it into the batter.
Pour the remaining cheesecake mixture over the top and smooth it out. Drizzle the remaining caramel sauce over the top and repeat the swirling process.
Place the springform pan into a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan, creating a water bath.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracks from forming.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Then refrigerate for at least 6 hours, or ideally overnight, to set fully.
Run a knife around the edges of the pan before releasing the springform. Serve chilled and garnish with extra caramel sauce if desired.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 345 mg | 15% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 36.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
