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Pumpkin Caramel Cheesecake Recipe

Pumpkin Caramel Cheesecake Recipe
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★★★★★

4.9 from 16 reviews

This Pumpkin Caramel Cheesecake is the ultimate fall dessert featuring a creamy pumpkin cheesecake with warm spices on a crispy graham cracker crust, topped with a luscious homemade caramel sauce. Perfectly balanced and rich, it’s an indulgent treat ideal for holidays and special occasions.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

Filling

  • 24 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup light brown sugar
  • 1/3 cup granulated sugar
  • 4 large eggs
  • 1 (15 oz) can pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare Crust: In a bowl, combine graham cracker crumbs, granulated sugar, and cinnamon, then stir in the melted butter until evenly blended. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form the crust.
  3. Mix Filling Base: Using a stand mixer, beat the softened cream cheese and sour cream with brown sugar and granulated sugar until the mixture is smooth and creamy.
  4. Add Eggs and Flavorings: Add eggs one at a time into the mixture, blending after each addition until just combined. Then stir in pumpkin purée, vanilla extract, ground cinnamon, and pumpkin pie spice until fully incorporated.
  5. Assemble and Prepare for Water Bath: Pour the pumpkin filling over the crust in the springform pan. Wrap the pan in foil to prevent water seepage, then place it in a roasting pan. Add hot water until it reaches halfway up the sides of the springform pan to create a water bath for even baking.
  6. Bake Cheesecake: Bake for 1 hour and 20 minutes, or until the center is slightly jiggly but set. This ensures a creamy texture.
  7. Cool in Oven and Refrigerate: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from oven, then cool at room temperature for an additional 30 minutes. Finally, refrigerate for 2–3 hours or preferably overnight to fully set.
  8. Make Caramel Sauce: In a saucepan over medium heat, melt the sugar until it becomes an amber-colored caramel, stirring gently to avoid burning. Remove from heat, then carefully stir in butter until melted. Gradually add heavy cream while stirring, creating a smooth caramel sauce. Allow it to cool slightly.
  9. Serve: Drizzle the cooled caramel sauce generously over the chilled pumpkin cheesecake before serving for a decadent finish.

Notes

  • Make sure all cream cheese is softened to avoid lumps in the filling.
  • Use a water bath to prevent cracking and ensure moist cheesecake.
  • Wrap the springform pan securely in foil to avoid water leaking into the crust.
  • The caramel sauce can be made a day ahead and refrigerated. Warm gently before drizzling.
  • Let the cheesecake chill at least 3 hours for best results, preferably overnight.
  • For added garnish, top with whipped cream swirls or chopped pecans.

Nutrition

Keywords: Pumpkin cheesecake, caramel sauce, fall dessert, pumpkin spice, creamy cheesecake, holiday dessert

Find it online: https://cheflenacooks.com/pumpkin-caramel-cheesecake-recipe/