Swirled Pumpkin and Caramel Cheesecake
Indulge in the rich, autumnal decadence of Swirled Pumpkin and Caramel Cheesecake—a dessert that marries velvety pumpkin-spiced cheesecake with luscious caramel swirls for a visually stunning and flavor-packed treat. Featuring a buttery graham cracker crust as the base, this cheesecake boasts a perfectly balanced filling of creamy pumpkin and classic cheesecake, artfully marbled with caramel ribbons for a gourmet finish. Baked in a water bath for optimal creaminess, it's then chilled to perfection, making it an impressive make-ahead dessert. Whether you're celebrating Thanksgiving or cozying up on a fall evening, this crowd-pleasing cheesecake delivers on seasonal flavors and show-stopping presentation. Don’t forget that final drizzle of caramel for an irresistible finishing touch!
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Recipe Information
Ingredients
- 200 grams Graham crackers (crushed)
- 85 grams Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 450 grams Cream cheese (softened)
- 150 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 180 grams Pumpkin puree
- 1.5 teaspoons Pumpkin pie spice
- 120 milliliters Caramel sauce (store-bought or homemade)
Instructions
Preheat your oven to 175°C (350°F).
Prepare a 9-inch (23 cm) springform pan by lightly greasing it and wrapping the outside with two layers of foil to prevent water leakage during the water bath.
In a medium mixing bowl, combine crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set the crust aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 150 grams of sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, eggs (one at a time), and vanilla extract. Mix until well-blended, scraping down the sides as needed.
Remove about 1 cup of the filling and set it aside in a small bowl.
To the remaining filling, add the pumpkin puree and pumpkin pie spice. Mix until evenly combined.
Pour the pumpkin filling over the prepared crust, spreading it out evenly.
Drizzle half of the caramel sauce over the pumpkin filling in a swirled pattern. Use a knife or skewer to gently swirl the caramel into the filling, creating a marbled effect.
Spoon the reserved plain cheesecake batter over the top in dollops, then use a knife to swirl it into the pumpkin layer for a decorative look.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Carefully place the roasting pan in the oven and bake for 65-75 minutes, or until the edges are set but the center has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and foil, then transfer it to a wire rack to cool to room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours (preferably overnight) to fully set.
Before serving, drizzle the remaining caramel sauce over the top. Slice and enjoy!
Nutrition Facts
Calories |
4731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.6 g | 380% | |
| Saturated Fat | 169.1 g | 846% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 463.1 g | 168% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 327.8 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 882 mg | 68% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1440 mg | 31% | |
*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.
