Pumpkin Caramel Cheesecake is a rich and creamy dessert that combines the classic flavors of pumpkin and caramel, making it perfect for fall celebrations or any festive occasion. This cheesecake features a buttery graham cracker crust and is topped with a luscious caramel drizzle.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
24 oz cream cheese, softened
1 cup pumpkin puree
1 cup sugar
1/4 cup caramel sauce
1 teaspoon pumpkin pie spice
3 large eggs
Directions
- Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of a springform pan to create the crust.
- In another bowl, beat the softened cream cheese and sugar together until smooth. Add the pumpkin puree, caramel sauce, and pumpkin pie spice, mixing until well combined.
- Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overmixing to maintain a smooth texture.
- Pour the cheesecake batter over the prepared crust in the springform pan and bake for 50-60 minutes, or until the center is set and only slightly jiggly.
- Once baked, remove from the oven and allow the cheesecake to cool at room temperature. Refrigerate for at least 4 hours (or overnight) to fully set. Before serving, drizzle with additional caramel sauce.
Servings and Timing
This recipe yields approximately 12 servings. The prep time is about 20 minutes, with a cooking time of 50-60 minutes, totaling around 5 hours (including cooling and refrigeration time).
Variations
For an extra flavor twist, consider adding chocolate chips or nuts to the crust. You can also swap out the caramel sauce for a chocolate ganache topping or incorporate different spices like cinnamon or nutmeg for added warmth.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s best served cold, so there’s no need to reheat.
10 FAQs
- Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well in this recipe. - What can I use instead of graham cracker crumbs?
You can substitute with crushed digestive biscuits or Oreo cookies for a chocolatey flavor. - Can I make this cheesecake gluten-free?
Yes, use gluten-free graham cracker crumbs to accommodate dietary needs. - How do I know when the cheesecake is done?
The center should be set but slightly jiggly; it will firm up as it cools. - Can I freeze this cheesecake?
Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before serving. - What can I serve with the cheesecake?
Whipped cream, additional caramel sauce, or pecans make great toppings. - Can I use reduced-fat cream cheese?
Yes, but the texture may be slightly different. - Is it necessary to refrigerate it for 4 hours?
Yes, refrigerating allows the cheesecake to set properly. - How do I remove the cheesecake from the springform pan?
Carefully run a knife around the edge before releasing the latch on the pan. - Can I make mini cheesecakes with this recipe?
Yes, simply adjust the baking time for muffin tins or mini springform pans.
Conclusion
Pumpkin Caramel Cheesecake is a delightful blend of creamy pumpkin flavor and sweet caramel, making it a perfect dessert for autumn gatherings and holiday celebrations. With its smooth texture and rich taste, this cheesecake is sure to impress your guests!
PrintPumpkin Caramel Cheesecake
- Total Time: 1 hour 20 minutes
Description
A creamy and rich cheesecake infused with pumpkin puree and a hint of caramel, all on a buttery graham cracker crust—perfect for fall celebrations.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 1/4 cup caramel sauce
- 1 teaspoon pumpkin pie spice
- 3 large eggs
Instructions
- Preheat the oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, pressing the mixture into the bottom of a springform pan to form the crust.
- Beat cream cheese and sugar until smooth. Add pumpkin puree, caramel sauce, and pumpkin pie spice, mixing well until fully combined.
- Add eggs one at a time, mixing until just combined after each addition.
- Pour the batter over the crust and bake for 50-60 minutes, or until the center is set.
- Cool the cheesecake and refrigerate for at least 4 hours. Drizzle with additional caramel before serving.
Notes
For a festive touch, top with whipped cream and a sprinkle of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 60 minutes