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–+ servings
delicious pumpkin caramel dessert

Pumpkin Caramel Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 4 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9-inch springform pan
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Spatula
  • 1 Saucepan
  • 1 Baking sheet
  • 1 Wire rack

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 3 8-ounce packages cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup caramel sauce

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl.
  • Press the crumb mixture firmly into the bottom of the springform pan.
  • Bake the crust for 10 minutes, then cool on a wire rack.
  • Beat cream cheese and 1 cup sugar in a mixing bowl until smooth.
  • Add vanilla extract and eggs, one at a time, beating well after each addition.
  • Stir in pumpkin puree, cinnamon, nutmeg, and ginger until combined.
  • Pour the filling over the cooled crust in the springform pan.
  • Place the pan on a baking sheet and bake for 1 hour 15 minutes.
  • Cool the cheesecake on a wire rack for 10 minutes, then run a knife around the edge.
  • Refrigerate the cheesecake for at least 4 hours or overnight.
  • Drizzle caramel sauce over the top before serving.

Notes

For best results, ensure the cream cheese is fully softened to prevent lumps in the batter. Additionally, cooling the cheesecake slowly helps to prevent cracks on the surface. If using a water bath, wrap the springform pan with aluminum foil to avoid water seeping into the crust.
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