Description
This Pumpkin Caramel Cheesecake is the perfect festive dessert for the fall season. Featuring a buttery graham cracker crust, a creamy pumpkin-spiced filling, and a luscious caramel topping, it combines classic cheesecake indulgence with seasonal flavors. Ideal for Thanksgiving or holiday celebrations, this recipe yields a rich and velvety cheesecake that impresses with its balance of sweetness and warming spices.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
For the topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- Whipped cream for serving (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until all ingredients are evenly incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes to set, then remove it from the oven and allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, ensuring no lumps remain. Add the pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, cloves, and salt, then mix until fully combined. Add the eggs one at a time, mixing on low speed just until each egg is incorporated to avoid overmixing, which can cause cracks.
- Assemble and bake the cheesecake: Pour the prepared filling evenly over the cooled crust, smoothing the top with a spatula. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan, creating a water bath to ensure gentle, even baking and prevent cracking. Bake the cheesecake in the preheated oven for 60 to 70 minutes, or until the center is set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Once baking is complete, turn off the oven and crack the oven door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually, reducing the risk of cracks. Afterward, remove the cheesecake from the water bath, let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to fully set and chill.
- Serve: Before serving, drizzle the top of the cheesecake with caramel sauce. Optionally, add dollops of whipped cream on each slice for extra richness and presentation. Slice and enjoy this creamy, spiced pumpkin caramel treat.
Notes
- Ensure all filling ingredients are at room temperature before mixing to achieve a smooth, creamy texture.
- For additional caramel flavor, swirl some caramel sauce into the filling before baking.
- This cheesecake can be prepared up to 3 days in advance and stored covered in the refrigerator to maintain freshness.
