As the leaves turn to gold and the cool breeze sets in, nothing says fall quite like the comforting flavors of pumpkin and caramel. Today, I’m beyond excited to share this Pumpkin Caramel Cheesecake recipe with you! It’s a decadent, rich dessert that brings together the best of the season. Whether you’re looking for a Thanksgiving showstopper or just something special for the weekend, this cheesecake will become your new favorite. Trust me when I say the smell when this is in the oven is incredible!
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 1 tbsp granulated sugar
- 6 tbsp melted butter
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
For the caramel topping:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream, room temperature
- Pinch of salt (optional)
How to Make Pumpkin Caramel Cheesecake
Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture into the bottom of a springform pan, ensuring it’s even and compact. Bake for 8-10 minutes, then set aside to cool.
Create the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the pumpkin puree and mix well. One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and cloves. This blend of spices will give your cheesecake that warm, pumpkin pie flavor!
Bake the Cheesecake:
Pour the pumpkin cheesecake mixture over the pre-baked crust. Smooth the top, and bake at 325°F (163°C) for 50-60 minutes, or until the center is just slightly jiggly. Turn off the oven, and let the cheesecake sit in the oven with the door ajar for an hour. This prevents cracks from forming on the top.
Make the Caramel Sauce:
While your cheesecake cools, it’s time to make the caramel sauce. In a medium saucepan, heat the sugar over medium heat, stirring constantly. As the sugar melts and turns an amber color, add in the butter, stirring until combined. Slowly pour in the heavy cream (be careful, it may splatter!), and continue stirring until smooth. If you like a salted caramel twist, add a pinch of salt. Allow the sauce to cool slightly before pouring over the cheesecake.
Assemble and Chill:
Once the cheesecake has cooled completely, pour the caramel sauce over the top. Refrigerate for at least 4 hours or overnight. This will give the flavors time to meld together and ensure the cheesecake sets beautifully.
Details and nutritional information
Details
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours (including cooling and refrigeration)
- Yield: 12 servings
Nutrition information
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
How to store Pumpkin Caramel Cheesecake
Leftover Pumpkin Caramel Cheesecake can be stored in the fridge, covered, for up to 5 days. For longer storage, freeze individual slices for easy thawing and enjoying whenever a craving strikes!
Some Advice Tips:
- Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature to ensure a smooth and lump-free filling.
- Prevent Cracks: Use a water bath during baking by placing the springform pan in a larger pan filled with a couple of inches of water. This keeps the oven humid and prevents the cheesecake from drying out.
- Let It Cool Slowly: Allowing the cheesecake to cool in the oven gradually reduces the chance of cracks on top.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! You can use fresh pumpkin puree, but make sure it’s well-drained and not too watery. You don’t want the extra moisture to affect the texture of your cheesecake.
Can I freeze this cheesecake?
Absolutely! Once fully cooled, wrap the cheesecake tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. When you’re ready to serve, let it thaw in the fridge overnight.
What if I don’t have a springform pan?
A deep-dish pie plate can work in a pinch, though it might be harder to slice and serve the cheesecake cleanly.
This Pumpkin Caramel Cheesecake is everything you could want in a fall dessert – rich, creamy, spiced with warm autumn flavors, and luscious caramel. I can’t wait for you to try it and make it a new seasonal favorite!