Pumpkin Caramel Cheesecake
Indulge in the ultimate autumnal dessert with this creamy, decadent Pumpkin Caramel Cheesecake. Combining a buttery graham cracker crust with a velvety pumpkin-spiced cheesecake filling, this recipe is elevated by a luxurious drizzle of caramel sauce for the perfect sweet finish. Baked with a gentle water bath to ensure a smooth, crack-free surface, each slice delivers the ideal balance of warm spices, rich creaminess, and caramelized sweetness. Whether you're hosting a holiday gathering or simply craving a cozy treat, this cheesecake is a show-stopping centerpiece that's as irresistible as it is elegant. Serve chilled with a dollop of whipped cream for a truly unforgettable fall dessert. Keywords: pumpkin cheesecake, caramel cheesecake, fall dessert, holiday cheesecake, creamy pumpkin dessert.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup pure pumpkin puree
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 0.75 cup caramel sauce (for topping)
- 1 cup whipped cream (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Bake the crust for 8-10 minutes, then remove from the oven and let cool.
Lower the oven temperature to 325°F (160°C).
In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar and light brown sugar to the cream cheese, beating until fully combined and smooth.
Mix in the pumpkin puree, sour cream, and heavy cream until just combined.
Add the eggs one at a time, beating on low speed after each addition to avoid adding too much air to the batter.
Mix in the pumpkin pie spice, vanilla extract, and salt until well-incorporated.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan. This creates a water bath that helps prevent cracks.
Carefully transfer the baking dish to the preheated oven and bake for 75-90 minutes, or until the edges are set but the center jiggles slightly when gently shaken.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the water bath and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
Before serving, drizzle the caramel sauce over the top of the chilled cheesecake. Garnish with whipped cream if desired.
Slice and serve. Enjoy your Pumpkin Caramel Cheesecake!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 55.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 194 mg | 4% | |
*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.
