Description
Indulge in the rich, creamy layers of Pumpkin Caramel Cheesecake, perfectly balanced with warm pumpkin spices and topped with luscious caramel sauce—an ideal dessert for fall or any cozy occasion.
Ingredients
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- 24 oz cream cheese, softened
- 1 cup pumpkin puree (100% pure)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- 2 tbsp all-purpose flour
- 1 prepared graham cracker crust or preferred crust
- 1/2 cup caramel sauce
- Optional: whipped cream for garnish
- Optional: chopped pecans or walnuts for garnish
Instructions
- Preheat oven to 325°F (163°C).
- Beat cream cheese in a mixing bowl until smooth and creamy.
- Add granulated sugar, brown sugar, and pumpkin puree; mix well.
- Add eggs one at a time, blending fully after each addition.
- Mix in heavy cream, vanilla extract, pumpkin pie spice, and flour until just combined.
- Pour batter into the prepared crust.
- Bake for 60–70 minutes, or until cheesecake is set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, pour caramel sauce over the top.
- Garnish with whipped cream and chopped nuts if desired.
Notes
- Use a ginger snap crust for a spicier base.
- Try salted caramel sauce for a sweet and salty contrast.
- Swirl cream cheese frosting into the batter before baking for extra richness.
- Top with toasted pecans or walnuts for crunch.
- For a lighter version, substitute part of the cream cheese with Greek yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg