Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake combines the creamy richness of cheesecake with the warm flavors of pumpkin and a luscious caramel drizzle. This dessert is perfect for any fall celebration, including Thanksgiving, or just to enjoy with friends and family. The blend of spices creates a comforting treat that everyone will love.

Why Make This Recipe

There are many reasons to make Pumpkin Caramel Cheesecake. First, it’s a great way to celebrate fall flavors with the addition of pumpkin and spices like cinnamon, nutmeg, and ginger. Second, the creamy texture of the cheesecake paired with the sweet caramel sauce is heavenly. Lastly, this recipe is perfect for gatherings, and it is sure to impress your guests.

How to Make Pumpkin Caramel Cheesecake

Making Pumpkin Caramel Cheesecake is easier than you might think! Follow these simple steps to create a delicious dessert that is festive and flavorful.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/4 cup melted butter
1/2 tsp ground cinnamon
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup sour cream
3 large eggs
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup brown sugar (for caramel sauce)
1/4 cup unsalted butter (for caramel sauce)
1/4 cup heavy cream (for caramel sauce)
1 tsp vanilla extract (for caramel sauce)
A pinch of salt (for caramel sauce)

Directions

Preheat your oven to 325°F (165°C).
In a bowl, combine the graham cracker crumbs, brown sugar, melted butter, and ground cinnamon. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, sour cream, eggs, vanilla extract, and spices (cinnamon, nutmeg, and ginger). Mix until everything is smooth and well combined.
Pour the cheesecake batter over the cooled crust and spread it evenly. Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set (a slight jiggle is fine). Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. After that, refrigerate for at least 4 hours or overnight.
In a saucepan, combine the brown sugar, butter, heavy cream, and salt. Cook over medium heat, stirring constantly, until the sauce thickens and reaches a caramel consistency (about 5 minutes). Remove from heat and stir in the vanilla extract. Let the caramel cool.
Once the cheesecake is chilled, drizzle the cooled caramel sauce over the top. Slice and serve, enjoying every creamy, pumpkin-filled bite!

How to Serve Pumpkin Caramel Cheesecake

Serve Pumpkin Caramel Cheesecake chilled. You can garnish it with extra caramel sauce, whipped cream, or sprinkle some cinnamon on top for added flair. This dessert tastes great on its own, but adding a cup of coffee or hot chocolate makes it even better!

How to Store Pumpkin Caramel Cheesecake

Store any leftover Pumpkin Caramel Cheesecake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze it for up to 2 months, but make sure to wrap it tightly to avoid freezer burn.

Tips to Make Pumpkin Caramel Cheesecake

Make sure your cream cheese is softened to room temperature for a smooth batter.
Don’t skip the cooling step in the oven; it helps prevent cracks on the cheesecake surface.
If you want an extra touch, add chopped nuts on top before serving.

Variation

You can swap the pumpkin puree for sweet potato puree for a different twist. You could also add chocolate chips to the batter for a chocolatey version of the cheesecake.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.

2. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure to cook and puree it to get the right consistency.

3. How do I know when the cheesecake is done?
The cheesecake is done when the center is set but still has a slight jiggle. It will set more as it cools.

Enjoy making and sharing your Pumpkin Caramel Cheesecake!