Upside Down Caramel Pumpkin Cheesecake
Indulge in the decadent layers of an Upside Down Caramel Pumpkin Cheesecake, a show-stopping fall dessert that combines comforting autumn flavors with creamy sophistication. This recipe starts with a buttery graham cracker crust and builds to a luscious pumpkin-spiced cheesecake filling, delicately sweetened with brown sugar and infused with warming spices like cinnamon, nutmeg, and ginger. The magic happens with a dreamy layer of rich caramel sauce baked on the bottom, which transforms into a glossy topping when inverted. A water bath ensures a velvety, crack-free texture, making each bite pure perfection. Perfect for holiday gatherings or special occasions, this cheesecake delights with its impressive presentation and irresistible blend of pumpkin and caramel. Serve chilled and watch it steal the spotlight on your dessert table!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1.25 cups canned pumpkin puree
- 0.5 cups sour cream
- 1 cup granulated sugar
- 0.5 cups brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
- 0.75 cups caramel sauce
- 4 cups water (for the water bath)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Prepare the crust by combining the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a bowl. Press the mixture evenly into the bottom of the prepared pan. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth using a hand or stand mixer. Add in the pumpkin puree, sour cream, 1 cup of granulated sugar, and 1/2 cup of brown sugar. Mix until well combined.
Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and creamy.
Pour the caramel sauce into the bottom of the prepared springform pan over the crust. Gently spoon the cheesecake batter on top of the caramel to avoid mixing the two layers.
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath. This will help prevent cracks in the cheesecake while baking.
Carefully place the roasting pan in the oven and bake for 70–75 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. Then remove the springform pan from the water bath and let it cool to room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
When ready to serve, run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and invert the cheesecake onto a serving platter so the caramel layer is on top. Slice and enjoy!
Nutrition Facts
Calories |
5652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.9 g | 413% | |
| Saturated Fat | 181.7 g | 908% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1394 mg | 465% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 650.5 g | 237% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 543.5 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1126 mg | 87% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2036 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.
