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Pumpkin Caramel Cheesecake

A creamy, rich combination of pumpkin and caramel, perfect for fall celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup sugar
  • a pinch salt
For the Cheesecake Filling
  • 16 oz cream cheese, softened 2 packages
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.75 cup sugar
  • 0.5 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • a pinch salt
For the Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 0.5 cup heavy whipping cream
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt until mixed well.
  3. Press this mixture into the bottom of a 9-inch springform pan.
  4. Use the bottom of a measuring cup to make it compact.
Create the Cheesecake Filling
  1. In a large bowl, beat the cream cheese until smooth.
  2. Add the pumpkin puree, sugar, sour cream, eggs, vanilla, spices, and salt. Mix until well combined and smooth.
  3. Pour this filling over the crust.
Bake to Perfection
  1. Take your prepared cheesecake and place it in the preheated oven.
  2. Bake for about 60-70 minutes, looking for a slight jiggle in the center.
  3. After baking, turn off the oven, crack the door open, and let the cheesecake cool down slowly.
Prepare the Caramel Sauce
  1. In a saucepan over medium heat, melt the sugar until it turns amber.
  2. Add the butter, stirring until melted, and gradually whisk in the whipping cream.
  3. Add a pinch of salt and whisk until smooth.
Drizzle and Chill
  1. Once the cheesecake has cooled completely, drizzle it with the homemade caramel sauce.
  2. Let the cheesecake chill in the refrigerator for at least 4 hours or overnight.
Serve and Delight
  1. When ready to serve, slice the cheesecake and enjoy!
  2. Reserve some caramel sauce for drizzling on individual slices if desired.

Notes

Don’t worry if your caramel sauce turns out a little lumpy—it’s all part of the magic! If short on time, you can skip making your own caramel sauce and use store-bought. Consider topping individual slices with whipped cream for an extra touch of decadence.