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Pumpkin Caramel Cheesecake

October 11, 201438 Comments

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Salted Caramel Pumpkin Cheesecake is an elegant fall dessert that gets rave reviews every time I hand someone a slice.

Sweet and creamy pumpkin cheesecake and salted caramel are a match made in dessert heaven.

Salted Caramel Pumpkin Cheesecake is a Thanksgiving favorite

Best Pumpkin Cheesecake

I’m so excited to finally share what I believe is the Best Pumpkin Cheesecake with you.

Because I love salted caramel all the time and ’tis the season for all things pumpkin, and I’m in the mood for some AMAZING cheesecake – together they make one awesome dessert.

This is one pumpkin recipe you’ll want to make all year long. Who says you have to wait for fall to enjoy your pumpkin desserts?

Not in the mood for caramel? Just top slices with a dollop of whipped cream and serve. A sprinkle of ground nutmeg or cinnamon on top would be pretty too!

That said, the salted caramel is a fantastic addition. It balances out all the sweetness of the cheesecake while enhancing the real pumpkin flavor.

Pumpkin Caramel Cheesecake

Of course, you could tuck this recipe away for Thanksgiving, (which would be a very appropriate time to pull it out!) but if cold, rainy days call for a decadent, but delicious cheesecake recipe, I recommend making this sooner than later.

It looks elegant and impressive, but this is honestly pretty easy to make. You could even use a store-bought graham cracker crust if you’re in a rush. Although I love the perfect texture of the homemade graham cracker crust here!

Pumpkin Cheesecake with Salted Caramel

If you love cheesecake as much as my family loves cheesecake, you’ll want to check out all of our Cheesecake Recipes. And don’t miss the Pumpkin Pie Cheesecake for a classic Thanksgiving cheesecake flavor.

And if you love the idea of more pumpkin caramel desserts, give these Salted Caramel Pumpkin Bars a try too!

Best Pumpkin Cheesecake Recipe

  1. Preheat oven to 350°F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for 8-9 minutes. Remove from the oven and set aside.
  2. Reduce oven temperature to 325°F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger.
  3. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don’t overbeat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
  4. Bake at 325°F for 1 hour. At the end of the hr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks.
  5. Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.
Salted Caramel Pumpkin Cheesecake

Decadent and rich with the perfect balance of sweet and salty flavors, this Salted Caramel Pumpkin Cheesecake is almost too good to be true. I don’t call it the Best Pumpkin Cheesecake for nothing!

Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake

The best ever Pumpkin Cheesecake is an elegant fall dessert that gets rave reviews every time I hand someone a slice.
Pin Print Review
Course: Dessert
Cuisine: American
Servings: 16 servings

Ingredients 

Crust Ingredients

  • 1½ cups graham cracker crumbs
  • 2 tablespoon granulated sugar
  • ⅓ cup butter melted

Cheesecake Ingredients

  • 24 ounces cream cheese, softened
  • 1½ cups light brown sugar packed
  • 1½ cups pumpkin puree
  • 3½ tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅙ teaspoon ground ginger
  • 4 eggs room temperature
  • Salted Caramel Sauce
  • Whipped Cream

Instructions

  • Preheat oven to 350°F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for 8-9 minutes. Remove from the oven and set aside.
  • Reduce oven temperature to 325°F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger.
  • Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don't overbeat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
  • Bake at 325°F for 1 hour. At the end of the hr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks.
  • Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.

Nutrition

Calories: 327kcal · Carbohydrates: 33g · Protein: 5g · Fat: 20g · Saturated Fat: 11g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 98mg · Sodium: 245mg · Potassium: 167mg · Fiber: 1g · Sugar: 26g · Vitamin A: 4324IU · Vitamin C: 1mg · Calcium: 80mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 10/11/14 – recipe notes and photos updated 7/13/21}

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  16. Sinea Pies says

    OK … Tuesday evenings at 7pm EDT my Wonderful Wednesday Blog Hop goes live. PLEASE come by and share this absolutely gorgeous dessert with us!

    Pinned it to my Cheesecake, Yum! board.

    Newest follower / fan here.

    Sinea from Ducks ‘n a Row

    Reply

  19. Stephanie says

    Can’t wait to make this for the 30 family members coming to my home thisThanksgiving – – Do you have a recipe for the Salted Caramel Sauce? Please share! Thanks so much!

    Reply

  20. Cami Jo says

    This looks amazing! I can not wait to make it for my friends and family! I do have a quick question before I do, would using canned pumpkin work? Thanks for sharing !

    Reply

  24. Sheriza says

    Hi Mallory,
    This cheesecake looks delicious. Does the “T” stands for table spoon? I would like to try this recipe for Thanksgiving.
    Thanks

    Reply

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