Name: Pumpkin Caramel Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 teaspoon cinnamon; 6 tablespoons unsalted butter, melted; 3 (8-ounce) packages cream cheese, softened; 1 cup canned pumpkin purée; 3/4 cup granulated sugar; 1/4 cup brown sugar; 3 large eggs; 1/2 cup sour cream; 2 teaspoons vanilla extract; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 1/2 cup caramel sauce (store-bought or homemade); whipped cream for serving (optional); chopped pecans for garnish (optional)

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Get ready for a show-stopping dessert that truly celebrates the cozy flavors of fall! Pumpkin Caramel Cheesecake brings together creamy, spiced pumpkin cheesecake with a buttery graham crust and a luscious cascade of caramel on top. Whether you’re baking it for Thanksgiving or a special occasion, this cheesecake is guaranteed to steal the spotlight on any dessert table. The smooth, tangy filling melts into a swirl of warm spices while the caramel topping adds an irresistible sweetness—one bite and you’ll be in autumn dessert heaven!

Pumpkin Caramel Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Each of these ingredients plays a crucial role in balancing the flavors and achieving that signature Pumpkin Caramel Cheesecake texture. From creamy cheese to the perfect spices, everything comes together to create a dessert that’s both memorable and approachable!

Graham cracker crumbs: Give that satisfying, slightly crunchy base that stands up to the creamy layers above.
Granulated sugar (crust & filling): Sweetens both the crust and the filling, keeping each bite perfectly balanced.
Cinnamon: Adds a cozy warmth to the crust and complements the pumpkin flavor.
Unsalted butter (melted): Binds the crust together and gives it richness.
Cream cheese (softened): The heart of the cheesecake, providing silky texture and a tangy bite.
Canned pumpkin purée: For pure, earthy pumpkin flavor and gorgeous color.
Brown sugar: Adds depth and that slight molasses note to the filling.
Large eggs: Help set the cheesecake, contributing to its luxurious creaminess.
Sour cream: Infuses lightness and a subtle tang that balances the sweetness.
Vanilla extract: Rounds out all the flavors, tying them together beautifully.
Pumpkin pie spice: Gives that iconic autumn aroma—think cinnamon, nutmeg, and clove in perfect harmony.
Salt: Just a pinch to amplify all the lovely flavors.
Caramel sauce (store-bought or homemade): Poured on top for gooey, buttery sweetness.
Whipped cream (optional): For that classic, cloud-like finishing touch.
Chopped pecans (optional): Offer crunch and a nutty contrast to the creamy filling and sticky caramel.

How to Make Pumpkin Caramel Cheesecake

Step 1: Prepare the Pan and Preheat the Oven

Begin by preheating your oven to 325°F. Generously grease a 9-inch springform pan and wrap the bottom tightly with foil to prevent any leaks—this is especially helpful if you plan on using a water bath. This step is your insurance against any unwanted drips, making cleanup a breeze and keeping your crust nice and crisp.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until everything is well moistened, then press the mixture firmly into the bottom and slightly up the sides of your springform pan. Don’t be shy—use the bottom of a glass or measuring cup for an even, compact layer. Bake the crust for 10 minutes, just until set, then let it cool while you tackle the filling.

Step 3: Prepare the Pumpkin Caramel Cheesecake Filling

Grab a large bowl and beat the softened cream cheese until perfectly smooth; this ensures your cheesecake is lump-free and luxurious. Add the pumpkin purée, both sugars (granulated and brown), and beat until seamlessly combined. Now, mix in the eggs one at a time—this keeps the filling super creamy. Finally, add the sour cream, vanilla extract, pumpkin pie spice, and salt, giving everything a good mix and scraping down the bowl as needed. The result should be a silky, fragrant batter that already smells amazing!

Step 4: Assemble and Bake

Pour your pumpkin cheesecake filling over the prepared crust, smoothing the top with a spatula. Place the whole pan in a large roasting pan, then carefully pour hot water around the outside—about halfway up the springform pan—to create a gentle water bath. This helps the cheesecake bake slowly and prevents cracking, resulting in a creamy texture. Bake for 60 to 70 minutes, checking that the center is just set and slightly jiggly—it will firm up as it cools!

Step 5: Cool Gradually

Once baking is done, turn off the oven, crack the oven door open a bit, and let the Pumpkin Caramel Cheesecake sit inside for an hour. Slow cooling is the cheesecake’s best friend here; it helps avoid sudden changes in temperature that could lead to cracks. After that, remove the cheesecake from the oven and let it chill in the fridge for at least 4 hours or, better yet, overnight—this is when all the flavors meld and the texture becomes perfectly creamy.

Step 6: Add Caramel and Garnish

Just before serving, remove the cheesecake from the springform pan. Drizzle a generous amount of caramel sauce over the top, letting it trickle down the sides for dramatic flair. If you’re feeling extra festive, top with swirls of whipped cream and a sprinkle of chopped pecans. Each addition brings new texture and flavor to your Pumpkin Caramel Cheesecake masterpiece!

How to Serve Pumpkin Caramel Cheesecake

Garnishes

When it comes to serving, you can never go wrong piling on the charm! A cloud of whipped cream dolloped on each slice truly elevates the experience. Drizzle extra caramel sauce for good measure, and, if you love some crunch, scatter a few toasted pecans over the top. These simple garnishes don’t just look lovely—they bring out the autumnal notes of the Pumpkin Caramel Cheesecake and add that perfect finishing touch.

Side Dishes

If you’re planning a dessert spread, consider pairing your Pumpkin Caramel Cheesecake with fresh fruit like sliced pears or apple wedges—the freshness cuts through the richness in the loveliest way. Or keep things classic with a hot cup of coffee or chai latte; the warmth and subtle spice play perfectly with the creamy, spiced cheesecake.

Creative Ways to Present

For a show-stopping presentation, try using mini springform pans for individual cheesecakes—adorable and shareable! You could also decorate the top with a pretty caramel swirl or stenciled powdered sugar pattern for a special event. Serving Pumpkin Caramel Cheesecake in neat, petite squares as part of a dessert buffet tray instantly transforms it into a bite-sized treat everyone will adore.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Caramel Cheesecake tightly covered in the refrigerator for up to five days. The flavors actually continue to meld, making each day’s slice even more irresistible. Just make sure the caramel and whipped cream are added fresh before you serve—this way, every bite stays picture-perfect.

Freezing

Great news: Pumpkin Caramel Cheesecake freezes beautifully! Once fully chilled, wrap slices (or the whole cheesecake) in plastic wrap and then foil, and tuck away in the freezer for up to one month. Thaw overnight in the fridge before serving, and you’ll have a dessert ready for any spontaneous celebration.

Reheating

While Pumpkin Caramel Cheesecake is usually served cold for that creamy texture, you can take the chill off refrigerated slices by letting them sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can make the texture grainy; just a gentle rest on the counter brings out its rich, silky personality.

FAQs

Can I make Pumpkin Caramel Cheesecake ahead of time?

Absolutely! In fact, letting it chill overnight is ideal as it allows the flavors to develop and the cheesecake to fully set. This makes it a wonderful make-ahead dessert for holidays or gatherings.

What if I don’t have a water bath—can I still make this cheesecake?

Yes, you can bake it without a water bath by lowering the oven temperature to 300°F and keeping an eye on it to prevent cracks. While a water bath creates the creamiest results, the cheesecake will still be delicious either way.

Is it okay to use store-bought caramel sauce for the topping?

Definitely! Store-bought caramel sauce is quick and easy, but if you have a little extra time, homemade caramel can take the Pumpkin Caramel Cheesecake to another level. Both are fabulous, so go with whatever fits your mood and schedule.

Can I make this cheesecake gluten-free?

Of course! Just replace the regular graham cracker crumbs with your favorite gluten-free variety. Make sure your caramel sauce is gluten-free too if you’re going the store-bought route.

How do I avoid cracks in my cheesecake?

The key is gentle baking and gradual cooling! Use a water bath if possible, and don’t skip the slow cool in the oven with the door cracked. Bringing all your ingredients to room temperature before mixing also ensures a silky, crack-free filling.

Final Thoughts

There’s a reason Pumpkin Caramel Cheesecake is pure magic on any dessert table—it’s luscious, layered, and full of the best fall flavors. Whether you’re new to baking cheesecakes or a seasoned pro, this recipe is all about sharing joy, one creamy slice at a time. Give it a try and watch everyone reach for seconds!

Pumpkin Caramel Cheesecake Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 5 hours
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Pumpkin Caramel Cheesecake, a perfect dessert for the fall season with a hint of caramel sweetness.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted

Filling:

3 (8-ounce) packages cream cheese, softened
1 cup canned pumpkin purée
3/4 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Topping:

1/2 cup caramel sauce (store-bought or homemade)
whipped cream for serving (optional)
chopped pecans for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes and set aside to cool.
Make the filling: In a large bowl, beat cream cheese until smooth. Add pumpkin purée, sugars, eggs, sour cream, vanilla, pumpkin pie spice, and salt. Mix until smooth.
Assemble the cheesecake: Pour the filling over the crust and smooth the top.
Bake: Place the cheesecake in a roasting pan, create a water bath, and bake for 60–70 minutes. Let it cool in the oven.
Chill and serve: Chill the cheesecake in the fridge for at least 4 hours. Drizzle with caramel sauce before serving and garnish with whipped cream and pecans.