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Pumpkin Caramel Cheesecake Recipe

Pumpkin Caramel Cheesecake Recipe
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★★★★★

5.2 from 20 reviews

This Pumpkin Caramel Cheesecake is a decadent blend of creamy pumpkin-spiced filling on a graham cracker crust, topped with a rich homemade caramel sauce. Perfect for autumn gatherings or holiday desserts, it combines traditional pumpkin flavors with a luscious caramel finish for an irresistible treat.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted

Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Caramel Sauce

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a springform pan thoroughly to prevent sticking.
  2. Make the Crust: Crush the graham crackers finely and mix them with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the batter is smooth and all ingredients are well incorporated.
  4. Bake the Cheesecake: Pour the pumpkin filling evenly over the cooled crust, smoothing out the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
  5. Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or preferably overnight to set fully.
  6. Prepare Caramel Sauce: In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly. Once melted, slowly add in the heavy cream and continue cooking for 5-7 minutes until the sauce thickens to a creamy consistency. Remove from heat and let cool slightly.
  7. Serve: Before serving, drizzle the cooled caramel sauce generously over the chilled pumpkin cheesecake. Slice and enjoy this rich, flavorful dessert.

Notes

  • Ensure the cream cheese is at room temperature for a smoother filling.
  • Do not overbake the cheesecake to avoid cracks; the center should remain slightly jiggly.
  • For easier slicing, chill the cheesecake overnight and use a warm knife.
  • You can substitute pumpkin puree with canned pumpkin if fresh is unavailable.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin cheesecake, caramel sauce, fall dessert, holiday dessert, pumpkin recipe, creamy cheesecake

Find it online: https://chefmilacook.com/pumpkin-caramel-cheesecake-recipe/