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Pumpkin Caramel Cheesecake

This Pumpkin Caramel Cheesecake combines rich pumpkin flavors, creamy cheesecake, and a luscious caramel topping, making it a perfect fall dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert, Sweet
Cuisine American, Fall
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Layer

  • 24 oz cream cheese, softened Use room temperature for a smooth filling.
  • ½ cup sour cream
  • 1 cup light brown sugar
  • ⅓ cup granulated sugar
  • 1 can pumpkin purée (15 oz)
  • 4 large eggs Add one at a time to prevent over-mixing.
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream Be careful as it will bubble when added.

Instructions
 

Preparation

  • Preheat your oven to 325°F (165°C).
  • Combine the graham cracker crumbs with sugar and melted butter.
  • Press the mixture firmly into the bottom of a springform pan.
  • Bake for 10 minutes, then let it cool while you prepare the filling.

Making the Pumpkin Cheesecake Filling

  • Beat the softened cream cheese until smooth and creamy.
  • Add the brown sugar and granulated sugar; mix until fluffy.
  • Add sour cream and pumpkin purée, mixing until fully combined.
  • Add the eggs one at a time, mixing gently to avoid over-beating.
  • Mix in the cinnamon, pumpkin pie spice, and vanilla extract.
  • Pour the filling over the cooled crust.

Baking

  • To prevent cracks and keep the cheesecake silky, place the cheesecake pan inside a larger baking dish.
  • Pour hot water into the larger dish halfway up the sides.
  • Bake for 60–70 minutes, until the edges are set but the center still jiggles slightly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  • Chill in the refrigerator for at least 4 hours (or overnight for best results).

Making the Caramel Sauce

  • Heat the sugar in a saucepan over medium heat until it melts and turns amber.
  • Add the butter and stir until completely melted.
  • Slowly pour in the heavy cream (it will bubble). Stir until smooth.
  • Let the sauce cool, then drizzle it over the cheesecake.

Serving

  • Pour a generous layer of caramel sauce over the chilled cheesecake.
  • Sprinkle cinnamon or top with toasted pecans for extra texture.
  • Serve cold for the creamiest texture.

Notes

Chill the cheesecake overnight for the best flavor and structure. Always use room-temperature cream cheese for a smooth filling.
Keyword Caramel Sauce, cheesecake, Fall Recipes, Pumpkin Caramel Cheesecake, Pumpkin Dessert