Pumpkin Cheesecake with Caramel Swirl
Indulge in the rich, autumnal flavors of this Pumpkin Cheesecake with Caramel Swirl, a dessert that perfectly marries creamy decadence with warm, spiced notes. Featuring a buttery graham cracker crust, this luscious cheesecake is infused with velvety pumpkin puree and aromatic pumpkin pie spice for a festive twist on a classic favorite. The real showstopper is the luxurious caramel swirl, intricately woven into each layer, adding a touch of sweetness and elegance to every bite. Baked in a water bath for the ultimate smooth and creamy texture, this dessert is ideal for holiday gatherings or any occasion that calls for a little indulgence. Garnish with whipped cream and a drizzle of caramel for a picture-perfect finish to this crowd-pleasing recipe!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 0.5 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 eggs, large
- 0.25 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 0.5 cup caramel sauce
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the pumpkin puree, 1 cup of granulated sugar, and brown sugar to the cream cheese. Mix until well combined.
Beat in the eggs, one at a time, followed by the sour cream, vanilla extract, and pumpkin pie spice. Mix until the batter is smooth and even.
Pour half of the cheesecake batter over the cooled crust. Drizzle 1/4 cup of the caramel sauce on top and swirl with a knife or skewer.
Pour the remaining batter on top, then drizzle the remaining 1/4 cup of caramel sauce and swirl again.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set, but the center is slightly jiggly.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and from the water bath. Run a knife around the edges to loosen it from the pan. Let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Slice and serve with whipped cream, extra caramel sauce, or a sprinkle of pumpkin pie spice, if desired.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 43.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 182 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.
