This Pumpkin Caramel Cheesecake is the ultimate fall dessert! Perfect for the Holidays and will surely be a crowd favorite! So creamy, delicious and so easy to make.
** This post is in paid partnership with Sur La Table however all thoughts and opinions are my own. **
Pumpkin Caramel Cheesecake
This Pumpkin Caramel Cheesecake is an adapted version of my Sweet Potato Cheesecake which is also a huge hit. So I’m sure you will also love this one!
This cheesecake has a buttery cinnamon graham cracker crust then filled with a luscious pumpkin cheesecake filling.
How to make the Best Pumpkin Caramel Cheesecake
- Before starting, it’s important that all of your ingredients are room temperature.
- Let’s make the crust! Start out by adding the graham cracker crumbs to a medium size bowl, add in melted butter, sugar, and cinnamon. Mix until well combined.
- Using a Nordic Ware Leakproof 9 in Springform Pan, press the crumbs into the pan. Set Aside.
- In a stand mixer, mix the cream cheese with the brown sugar and sugar.
- Next add in the canned pumpkin, spices and eggs.
- Remove the stand mixer and gently fold in the sour cream.
- Pour the batter into the prepared crust.
- Bake for 1 hour 20 min or until the middle of the cheesecake is slightly jiggly.
- If making homemade caramel, be sure to watch it carefully so it wont burn. Store bought also works here also.
How to make a water bath for a cheesecake
Making a water bath for a cheesecake is pretty simple! Wrap aluminum foil around the sides and bottom of your springform pan. Ensure it is completely covered with aluminum foil to ensure no water gets in.
Caramel
For this recipe I made a simple caramel recipe. You need just 3 ingredients and a few minutes to make the topping for this amazing cheesecake. Cook sugar over medium heat and allow the sugar to melt. Continue to cook sugar on medium heat until an amber color. Immediately turn off heat and remove pot from stove top. Next carefully and slowly add in butter then heavy cream. Mix together then allow to cool.
Short on time? Store bought caramel will work just fine here if your in a hurry and have no time to make homemade caramel.
Cooling the Cheesecake
After the cheesecake is done, shut the oven off and allow cheesecake to sit in the oven for 1 hour. After an hour, pull the cheesecake out of the oven and sit on the counter for 30 minutes before placing in the refrigerator. Place in the fridge and allow to chill for 2-3 hours.
Nordic Ware Springform Pan
When making a cheesecake a springform pan is imperative! For this Pumpkin Caramel Cheesecake I used the Nordic Ware Springform Pan and absolutely loved it! It’s leak proof and also non stick which helped the cheesecake turn out great.
Tips for the perfect cheesecake
- Ensure all ingredients are room temperature
- Do not overmix the batter
- Allow cheesecake to cool in the turned off oven for an hour
Pumpkin Caramel Cheesecake
Equipment
- Stand Mixer
Ingredients
Graham Cracker Crumbs
- 2 cups Graham Cracker Crumbs
- 1/3 cup Sugar
- 1/4 teaspoon Cinnamon
- 1/2 cup Butter melted
Pumpkin Caramel Cheesecake
- 24 oz Cream Cheese
- 1/2 cup Sour Cream
- 1 cup Light Brown Sugar
- 1/3 cup Sugar
- 4 Eggs
- 1-15oz Canned Pumpkin
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
Caramel
- 1 cup Sugar
- 6 tablespoons Unsalted butter
- 1/2 cup Heavy Cream
Instructions
Pumpkin Caramel Cheesecake
- 1. Preheat oven to 325 degrees.2. In a stand mixer, blend softened cream cheese, sour cream, brown sugar and sugar together. Add in eggs one at a time. Scrape the sides and bottom of the mixer to ensure everything is fully incorporated.3. Next add in canned pumpkin, vanilla extract, cinnamon and pumpkin pie spice. Mix on medium for minute. Scrape the sides and bottom of the mixer to ensure everything is fully incorporated.4. Pour batter into the prepared spring-form pan. Place the springform pan into a roasting pan, then place into the oven. Pour the water into the roasting pan for the water bath. 5. Bake for 1 hour and 20 minutes. Turn oven off but DO NOT OPEN THE OVEN. Leave cheesecake in the oven for 1-2 hours before removing.6. Refrigerate for 2 hours or more before serving. Enjoy!
Graham Cracker Crust
- 1. Melt butter in a microwavable safe bowl.2. Add the graham cracker crumbs, sugar and cinnamon to the melted butter. Mix until well combined.3. Spray a 9 inch spring-form pan with non stick spray then Pour graham mixture into a 9 inch spring-form pan. Press evenly into the bottom of the pan and up the sides. Set Aside.
Caramel
- 1.In a heavy bottom pot, cook sugar on medium heat.2. Continue to cook sugar, making sure to stir with a rubber spatula to ensure the sugar is cooking evenly. Sugar will form clumps, that's ok it will melt eventually.3. Once sugar becomes an amber color, add in the butter. Shut off the heat and add in heavy cream slowly so the caramel won't start to bubble.4. Allow caramel to cool completely. Once ready to serve, drizzle a generous amount of caramel over the cheesecake. Enjoy!
Reeni Sciannella
where is the caramel?
Mary
Did this for a Halloween dinner. Oh my did they love this. Just as good as Olive Gardens. Now I need a easy good Chocolate cheeesecake recipe.
Suzanne
This looks so good! What a great combination of flavors!
Vanessa
Thanks for sharing! Does it keep long?
Jeanette
what if you don’t have a spring form pan can you substitute?