Pumpkin Caramel Cheesecake
This Pumpkin Caramel Cheesecake is a perfect Fall dessert: Luscious, creamy, and decadent. Try this delicious treat for your Thanksgiving table.
Ingredients
For The Base
- 1½ cups Graham Cracker Crumbs
- ⅓ cup Butter, Melted
- ¼ cup Brown sugar
- ½ teaspoon Cinnamon
For The Cheesecake Filling
- 28 ounces Cream cheese, Room temperature
- 1⅓ cups Granulated sugar
- 1 tablespoon All-purpose flour
- 1½ teaspoon Pumpkin spice, See notes
- ¾ cups Pumpkin puree, Room temperature
- ⅓ cups Sour cream, Room temperature
- 3 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- 1 cup Caramel sauce
- ½ cup Pecans, Chopped
Instructions
How To Make The Base
- 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.1½ cups Graham Cracker Crumbs, ⅓ cup Butter, ¼ cup Brown sugar, ½ teaspoon Cinnamon
- Lightly grease the bottom and sides of the pan with butter, then 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, and let it cool down until you prepare the filling.
How To 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.28 ounces Cream cheese
- Add in the sugar, pumpkin spice, and flour to the cream cheese. Next, mix in the sour cream and pumpkin puree. Mix well.1⅓ cups Granulated sugar, 1 tablespoon All-purpose flour, 1½ teaspoon Pumpkin spice, ¾ cups Pumpkin puree, ⅓ cups Sour cream
- Lightly beat the eggs in a separate bowl and add them to the above mixture. Add vanilla extract. Use a rubber spatula to mix the eggs. Never beat the eggs vigorously, which will aerate the batter and cause the cheesecake to crack.3 Eggs, 1 tablespoon Vanilla extract
- 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 for 50-60 minutes 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 it, cover the top with caramel and chopped pecans.1 cup Caramel sauce, ½ cup Pecans
Notes
- Get the pumpkin spice recipe from this post.
Nutrition
Calories: 739kcalCarbohydrates: 62gProtein: 11gFat: 51gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 188mgSodium: 506mgPotassium: 285mgFiber: 2gSugar: 49gVitamin A: 5297IUVitamin C: 1mgCalcium: 150mgIron: 2mg
Tried this recipe?Let us know how it was!