Go Back

Pumpkin Caramel Cheesecake

A creamy and decadent pumpkin cheesecake swirled with rich caramel, perfect for autumn celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Fall Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs For the base of the cheesecake.
  • 0.25 cups brown sugar
  • 0.5 cups butter, melted Helps bind the crust.
For the filling
  • 1 cups cream cheese, softened Make sure it's at room temperature.
  • 1 cups pumpkin puree
  • 0.5 cups sugar
  • 2 pieces eggs Room temperature.
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 cups caramel sauce For swirling into the filling.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter until well blended.
  3. Press the mixture into a 9-inch springform pan, ensuring a solid base, and bake for about 10 minutes.
  4. Allow the crust to cool.
Making the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Stir in pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and ground ginger. Blend until well combined.
Baking
  1. Pour the pumpkin mixture into the cooled crust.
  2. Drizzle caramel sauce on top and use a knife or toothpick to swirl it in.
  3. Bake for 50-60 minutes, until the center is set but slightly jiggly.
Chilling and Serving
  1. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about an hour.
  2. Refrigerate for at least 4 hours, ideally overnight, before serving.

Notes

For an even tastier cheesecake, consider adding a chocolate drizzle or using a nutty crust.