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Pumpkin Caramel Cheesecake

Decadent Pumpkin Caramel Cheesecake You'll Love This Fall

This Pumpkin Caramel Cheesecake is the perfect autumn dessert with a creamy filling and a buttery crust, ideal for celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 2 hours
Total Time 3 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Substitute with digestive biscuits for a different flavor.
  • 2 tablespoons sugar Use brown sugar for a deeper flavor in the filling.
  • 1 teaspoon cinnamon Can skip if you're not a fan.
  • 0.5 cups butter (melted) Coconut oil is a great dairy-free alternative.
For the Filling
  • 16 ounces cream cheese Ensure it's softened for best results.
  • 1 cup sour cream Greek yogurt can be a lighter substitute.
  • 0.75 cups light brown sugar White sugar can replace it, though flavor will differ.
  • 3 large eggs Best to use large eggs.
  • 15 ounces canned pumpkin Always use pure pumpkin puree.
  • 1 teaspoon vanilla extract Pure vanilla yields the best results.
For the Caramel Sauce
  • 0.5 cups unsalted butter Use salted if you prefer a saltier caramel.
  • 1 cup heavy cream Coconut cream can be substituted for a dairy-free option.

Equipment

  • springform pan
  • Stand mixer
  • Medium Bowl
  • saucepan
  • roasting pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (165°C). Gather your ingredients.
  2. In a medium bowl, mix melted butter, graham cracker crumbs, sugar, and cinnamon. Press into the bottom of a springform pan. Bake for 10 minutes.
  3. Blend cream cheese, sour cream, brown sugar, and eggs until smooth. Add pumpkin and vanilla, mixing until well incorporated.
  4. Pour filling into cooled crust, smoothing the top. Place in a larger roasting pan and add hot water halfway up the sides.
  5. Bake for 1 hour and 20 minutes. Turn off oven and leave cheesecake inside for 1 to 2 hours to cool gradually.
  6. Remove cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or overnight.
  7. Make caramel sauce by melting sugar in a saucepan, then adding butter and cream. Stir until smooth and cool before drizzling.
  8. Release cheesecake from springform pan, transfer to a serving plate, and drizzle with caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 38gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 80mgSodium: 260mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 180IUCalcium: 60mgIron: 1mg

Notes

For best results, ensure cream cheese and eggs are at room temperature before mixing. Don’t skip the water bath to keep cheesecake moist.

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