Description
This Caramel Pumpkin Cheesecake is a luscious dessert perfect for autumn and holiday celebrations. Featuring a spiced graham cracker crust, creamy pumpkin-infused cheesecake filling, and a decadent caramel topping, this recipe blends classic fall flavors with smooth, rich textures for an indulgent treat that’s sure to impress.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- Whipped cream, for garnish (optional)
- Chopped pecans, for garnish (optional)
Instructions
- Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, granulated sugar, cinnamon, and melted butter until combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8–10 minutes, then remove from oven and let cool slightly.
- Make Filling: In a large mixing bowl, use a mixer to beat the softened cream cheese until smooth and creamy. Gradually add sugar, mixing well. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Beat the mixture until fully combined and smooth, scraping down the sides of the bowl as needed to ensure an even blend.
- Bake Cheesecake: Pour the prepared filling over the pre-baked crust and spread evenly with a spatula. Bake for 55–65 minutes or until the cheesecake’s center is set but slightly wobbly when gently shaken. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracks.
- Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight to set completely.
- Add Topping and Serve: Before serving, drizzle caramel sauce evenly over the top of the cheesecake. Optionally, garnish with whipped cream and chopped pecans for extra texture and flavor. Slice and enjoy this festive dessert!
Notes
- To prevent cracks in your cheesecake, consider using a water bath by placing a pan of hot water on the oven rack below the springform pan during baking.
- For homemade caramel sauce, melt 1/2 cup sugar with 2 tablespoons butter and 1/4 cup cream over low heat, stirring continuously until smooth and golden.
- Make sure all ingredients, especially cream cheese and eggs, are at room temperature before mixing to avoid lumps in the batter.
- Chilling the cheesecake overnight enhances flavors and texture.
