Description
Luscious Caramel Pumpkin Cheesecake brings autumn’s warmth to your dessert table with rich, creamy layers of seasonal comfort. Smooth caramel and spiced pumpkin unite in a dessert that whispers comfort and celebrates fall’s delightful flavors.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 8 ounces (227 grams) cream cheese, softened
- 1 cup (240 milliliters) pumpkin puree
- 2 large eggs
- 1 large egg
- 1 cup (240 milliliters) caramel sauce
Crust Ingredients:
- 2 cups (240 grams) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Spices and Flavoring:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (150 grams) granulated sugar
- Whipped cream (for garnish)
Instructions
- Prepare the oven by heating to 325F (165C), ensuring an even temperature for baking.
- Combine graham cracker crumbs with sugar and melted butter, creating a cohesive crust mixture.
- Transfer the crust mixture into a 9-inch springform pan, firmly pressing to create an even base. Bake for 10 minutes, then allow to cool completely.
- Using an electric mixer, blend cream cheese and sugar until achieving a velvety smooth consistency. Incorporate egg and vanilla extract, mixing thoroughly.
- Carefully distribute the cream cheese mixture across the cooled crust, ensuring uniform coverage.
- In a separate mixing bowl, whisk together cream cheese, pumpkin puree, sugar, eggs, vanilla extract, and warm autumn spices until the mixture is silky and well-integrated.
- Gently cascade the pumpkin cheesecake layer over the existing cream cheese foundation, maintaining a balanced distribution.
- Position the cheesecake in the preheated oven and bake for 60-70 minutes until the center sets firmly. Once baking completes, switch off the oven, slightly open the door, and allow the cheesecake to rest for one hour.
- Transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, enabling complete stabilization and flavor development.
- Prior to serving, embellish the cheesecake with a luxurious caramel sauce drizzle and a delicate crown of whipped cream.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac or gluten-sensitive diets.
- Use low-fat cream cheese and reduce sugar content to create a lighter, healthier version of this decadent dessert.
- Prevent cheesecake cracking by avoiding overmixing, using room temperature ingredients, and allowing gradual cooling inside the oven.
- Create individual mini cheesecakes by using a muffin tin instead of a springform pan for portion-controlled servings and elegant presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 399 kcal
- Sugar: 32 g
- Sodium: 174 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 85 mg