Description
Creamy Pumpkin Caramel Cheesecake with warm flavors of pumpkin and a luscious caramel drizzle, perfect for fall celebrations.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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!
Notes
Serve chilled with extra caramel sauce or whipped cream. Leftovers can be stored in the refrigerator for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Pumpkin Cheesecake, Fall Dessert, Caramel Sauce