Go Back
- 1 ½ cups graham cracker crumbs - ⅓ cup unsalted butter, melted - 2 tablespoons brown sugar - 2 (8 oz) packages cream cheese, softened - 1 cup canned pumpkin puree - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ cup caramel sauce (store-bought or homemade) - Whipped cream for topping (optional) - Chopped pecans for garnish (optional) The graham cracker crumbs create a sweet and crunchy base. Use fresh crumbs for the best flavor. Unsalted butter adds richness without extra salt. Cream cheese makes the filling smooth and creamy. Canned pumpkin puree gives a rich flavor and color. Granulated sugar adds sweetness. Eggs bind the filling and help it set. Vanilla extract brings warmth. Cinnamon, nutmeg, and ginger add that cozy fall taste. Caramel sauce adds a sweet finish. Whipped cream and pecans are great for topping. You can use almond or oat flour instead of graham crackers for a gluten-free crust. Coconut oil works well if you need a dairy-free option for the butter. If you don’t like cream cheese, try mascarpone for a different taste. Maple syrup can replace granulated sugar for a unique flavor. You can skip the spices if you prefer a simpler taste. {{ingredient_image_1}} To start, preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with some butter or non-stick spray. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ⅓ cup melted butter, and 2 tablespoons brown sugar. Stir until the crumbs feel wet and sticky. This will be the base of your cheesecake. Now, press the mixture firmly into the bottom of the pan. Make it even. Bake this crust for 10 minutes. Once done, take it out and let it cool a bit. The crust should feel firm to the touch. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. You want it creamy and smooth. Next, add 1 cup of canned pumpkin puree and 1 cup of granulated sugar. Mix well. Now, add in 3 large eggs, one by one. Then, toss in 1 teaspoon of vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger. Mix until everything is well blended and smooth. This filling should have a nice, rich color. Pour the cheesecake filling over your cooled crust. Place it in the oven and bake for 55-60 minutes. The center should be set but still jiggly. After baking, turn off the oven. Leave the cheesecake inside for one more hour. This helps it cool slowly. After an hour, remove the cheesecake from the oven. Let it cool to room temperature. Once cooled, put it in the fridge for at least 4 hours or overnight. This helps the flavors mix well. When you are ready to serve, drizzle some caramel sauce on top. Optional toppings include whipped cream and chopped pecans. Enjoy your delicious fall delight! To get a creamy cheesecake, avoid overmixing. Beat the cream cheese until smooth but stop once you add the other ingredients. Mixing too much can add air and cause cracks. Bake it until the center is slightly jiggly. This keeps the texture rich and creamy. Let the cheesecake cool in the oven to set properly. Chill it in the fridge for at least four hours before serving. One common mistake is not using room temperature cream cheese. Cold cream cheese does not blend well. This can lead to lumps in your filling. Another mistake is opening the oven door while baking. This can cause the temperature to drop and affect the cheesecake's rise. Lastly, don’t skip the chilling step. It’s key for a rich flavor and smooth texture. For a lovely presentation, slice the cheesecake and place it on dessert plates. Drizzle caramel sauce around each slice for an elegant touch. Add a dollop of whipped cream on top for extra creaminess. Sprinkle chopped pecans on the whipped cream for crunch. These simple steps make your cheesecake look as good as it tastes. Enjoy sharing this delicious fall delight! Pro Tips Chill Time is Key: Ensure to refrigerate the cheesecake for at least 4 hours or overnight for the best texture and flavor development. Perfectly Set Center: When baking, the cheesecake should be slightly jiggly in the center when you take it out; it will continue to set as it cools. Crust Consistency: Make sure to press the graham cracker crust firmly into the pan to prevent it from crumbling when slicing. Flavor Variations: Experiment with spices like allspice or cloves for a unique twist on the traditional pumpkin spice flavor. {{image_2}} You can make your caramel pumpkin cheesecake even more exciting! Here are some ideas: - Chocolate Swirl: Add melted chocolate to the batter. Swirl it in for a rich taste. - Spices: Try adding cloves or allspice for a warm flavor. It’s great for fall! - Nutty Twist: Mix in chopped walnuts or pecans into the filling. They add a nice crunch. These small changes can make your cheesecake unique and fun! If you need a gluten-free version, swap out the graham crackers. Use gluten-free cookie crumbs instead. You can find them in most stores. Just make sure they’re tasty! The rest of the recipe stays the same. This way, everyone can enjoy your dessert! Want to make more cheesecake? It’s easy! Just double the ingredients. Use a larger springform pan, like a 10-inch. Baking time may change. Check for doneness after 60 minutes. A larger cheesecake may need an extra 10 minutes. Remember, the center should be set but slightly jiggly. This way, you can share this fall delight with more friends! To keep your caramel pumpkin cheesecake fresh, store it in the fridge. Place it in an airtight container or cover it tightly with plastic wrap. This helps keep moisture in and prevents it from absorbing other smells in the fridge. If you made the cheesecake with whipped cream on top, I suggest adding that right before serving. If you want to save some for later, you can freeze it. First, let the cheesecake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. Make sure to remove as much air as possible. This way, it stays fresh for up to three months. When you're ready to eat it, thaw it in the fridge overnight. In the fridge, your caramel pumpkin cheesecake lasts about five to seven days. Make sure to check for any signs of spoilage before eating. If you notice anything off, it’s best to toss it out. Keeping an eye on freshness will ensure each bite is as tasty as the first! Yes, you can use fresh pumpkin. To do this, cook your pumpkin first. Cut it into pieces and bake it until soft. Then, mash the pumpkin until smooth. This will give your cheesecake a fresh taste. Just make sure to measure out one cup of mashed pumpkin for the recipe. To prevent cracks, keep a few tips in mind. First, mix your batter gently. Overmixing can add air and cause cracks. Second, bake at a low temperature. This helps the cheesecake cook evenly. Lastly, let it cool slowly. Leave it in the oven after baking for an hour. This will help the cheesecake set without sudden temperature changes. You can serve this cheesecake with several tasty options. Whipped cream adds a light, fluffy touch. Chopped pecans give a nice crunch. Drizzle extra caramel sauce on top for more sweetness. You can also serve it with a scoop of vanilla ice cream. These sides enhance the flavors and make the dessert even more special. This post covered how to make a tasty Caramel Pumpkin Cheesecake. We talked about key ingredients, tips for the perfect texture, and ways to avoid common mistakes. I shared serving ideas that make your dessert shine. You can explore variations for gluten-free options or scale your recipe for bigger gatherings. Remember to store the cheesecake properly to keep it fresh. With these tips, you can create a delicious treat that everyone will love. Enjoy your baking!

Caramel Pumpkin Cheesecake

A deliciously creamy cheesecake infused with pumpkin and topped with caramel sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.33 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 8 oz packages cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 cup caramel sauce (store-bought or homemade)
  • 1 serving whipped cream for topping (optional)
  • 1 serving chopped pecans for garnish (optional)

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with a little butter or non-stick spray.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated and moistened.
  • Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake in the oven for 10 minutes, then remove and let it cool slightly.
  • In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until creamy and smooth.
  • Add in the pumpkin puree, granulated sugar, eggs (one at a time), vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Bake in the preheated oven for 55-60 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
  • Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate it for at least 4 hours or overnight.
  • Before serving, drizzle caramel sauce over the top of the cheesecake and garnish with whipped cream and chopped pecans if desired.

Notes

Serve slices on dessert plates with extra caramel drizzled around the plate for an elegant touch.
Keyword caramel, cheesecake, dessert, pumpkin