Pumpkin Caramel Cheesecake

This Pumpkin Caramel Cheesecake is a perfect Fall dessert: Luscious, creamy, and decadent. Try this delicious treat for your Thanksgiving table.

About This Pumpkin Caramel Cheesecake

• This cheesecake is packed with autumn flavours and spices. Get the recipe for the Pumpkin Spice or any other Spice Blends from this post. If you want a super delicious treat for your Thanksgiving, Halloween, or any Fall party, your answer is here!
• This cheesecake has three layers! This may not sound very easy, but let me tell you that this pumpkin caramel cheesecake does not require more work than the other cheesecakes.
• The base is mainly Graham Cracker, Brown Sugar, Butter and Cinnamon.
• The filling has simple ingredients such as Pumpkin Puree, Cream Cheese, Eggs, Sour Cream, and a small amount of flour.
• Ensure you use the cheesecake bar, not the tub when preparing the ingredients. For the pumpkin content, use pumpkin puree and not pumpkin pie filling. It is crucial to pay attention to these ingredients. On Top of the right ingredients, ensure all the ingredients come to room temperature before baking.
• The Topping is a streusel mixture of oats, brown sugar, butter, flour, and spices.
• This dessert has a layer of homemade Caramel Sauce in the center and is topped with a caramel drizzle.
• Caramel and pecans pair very well, so I sprinkled the Top with chopped pecans.

How To Make This Cheesecake

• Like other cheesecake recipes, we start by preparing the base. Grind the Graham Crackers in a food processor. Mix in the melted butter, cinnamon, and brown sugar. The mixture should have the consistency of wet sand.
• Lightly grease the bottom and sides of the pan with butter. Cover the bottom with parchment paper.
• Spread the mixture at the bottom of the springform pan. Use a flat bottom glass or measuring cup to gently press the mixture to the bottom and sides of the pan.
• Bake the base for 10-15 minutes. Let it cool down until you prepare the filling.

Make The Filling

• Using the paddle attachment, soften the cream cheese until smooth and creamy. Scrape the bottom and sides of the bowl to remove any small bits of the cream cheese.
• Add in the sugar, pumpkin spice, and flour to the cream cheese and mix well.
• Next, mix the sour cream and pumpkin puree. Mix well.
• Lightly beat the eggs in a separate bowl and add them to the above mixture. Use a rubber spatula to mix the eggs. Never beat the eggs vigorously, which will aerate the batter and cause the cheesecake to crack.

• Spread half of the mixture on the base and cover it with caramel sauce. Pour the remaining of the filling over the caramel. Tap the pan on the counter a few times to bring the air bubbles to the top.
• Bake the cheesecake using the double-pan method. See Perfect Cheesecake Hacks to learn how to make the pan.
• Do the jiggle test to see if the center is jiggling and the sides are set. Turn the oven off and crack open the oven door. Let the cheesecake sit in the oven for one hour.
• Bring the cheesecake to the counter, leave it on the counter for one hour, and then transfer it to the fridge. Cheesecake is best served chilled overnight.
• Before serving the top with caramel and chopped pecans.

See more related recipes:

Cookie Dough Cheesecake,

Confetti Cheesecake,

Cinnamon Roll Cheesecake,

Apple Pecan Cheesecake

Storing: Cheesecake stays fresh for one week in an air-tight container.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe