Pumpkin and Caramel Swirled Cheesecake
Creamy, decadent, and irresistibly festive, this Pumpkin and Caramel Swirled Cheesecake is the perfect dessert for fall gatherings or any special occasion. Featuring a buttery graham cracker crust and a luscious pumpkin-spiced cream cheese filling, this cheesecake takes indulgence to the next level with its luxurious caramel swirl design. The secret to its velvety texture is the gentle water bath and slow cooling process, ensuring a flawless, crack-free finish. Serve it with a dollop of whipped cream for a show-stopping dessert that celebrates the cozy flavors of autumn. Keywords: pumpkin cheesecake, caramel swirl, fall dessert, pumpkin spice, creamy cheesecake recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 3 pieces large eggs
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 tablespoons all-purpose flour
- 1 cup caramel sauce
- whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly and evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add 1 cup granulated sugar and brown sugar to the cream cheese. Beat until smooth, scraping down the sides of the bowl as needed.
Mix in the pumpkin puree, eggs (one at a time), sour cream, vanilla extract, and pumpkin pie spice. Beat until well combined.
Sprinkle the flour over the mixture and fold it in gently, ensuring the batter is smooth and lump-free.
Pour half of the cheesecake batter into the prepared crust. Drizzle half of the caramel sauce over the batter in a zigzag pattern.
Top with the remaining cheesecake batter and repeat with the remaining caramel sauce, swirling it into the top layer with a toothpick or skewer for a marbled effect.
Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for 1 hour. This prevents cracking.
Remove the cheesecake from the water bath and run a sharp knife around the edge of the pan to loosen it. Cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Release the cheesecake from the springform pan. Slice and serve with whipped cream, if desired.
Nutrition Facts
Calories |
6753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.7 g | 468% | |
| Saturated Fat | 207.9 g | 1040% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 4557 mg | 198% | |
| Total Carbohydrate | 840.9 g | 306% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 673.7 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1395 mg | 107% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2039 mg | 43% | |
*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.
