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.
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!
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
- 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.
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
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
{originally published 10/11/14 – recipe notes and photos updated 8/20/21}
Easy layered pumpkin cheesecake bars
Amber @ Dessert Now, Dinner Later! says
I love pumpkin cheesecake! I won’t eat pumpkin pie, but cheesecake….yes please! Looks delicious!
Jessica @ A Kitchen Addiction says
I love the salted caramel pumpkin combination! This looks so good!
Ashley | The Recipe Rebel says
Haha, I can imagine hot chocolate made entirely out of heavy cream would be pretty incredible! This cheesecake also looks incredible!
Zainab @Blahnik Baker says
I can’t survive without salted caramel in my fridge!! Love love this cheesecake and I will see myself indulging here too 😉
Beth @ The First Year says
That is too funny, heavy cream and 3 hot chocolate packets?! Wowza! Perfect to go with this cheesecake!
Kelly - Life Made Sweeter says
Hehe too cute about the hot chocolate, at least he was trying to be sweet 🙂 Oh my, this is one gorgeous looking cheesecake! Love the salted caramel and it is definitely worth all the indulging – pinning!
Mandy @Mandy's Recipe Box says
Oh boy. I would love a slice of this cheesecake!
Jen @ Baked by an Introvert says
This is a fabulous cheesecake! I love the salted caramel sauce. It goes perfectly with the pumpkin. Pinned!
Becca @ Crumbs and Chaos says
That hot chocolate sounds like a super way to start the day, this cheesecake looks like the perfect ending to any meal!
Jocelyn @BruCrew Life says
You had me at salted caramel, and then totally sold me on the diet defeating pumpkin cheesecake! Holy yum! This is one heck of a delicious looking cheesecake!!!
Mallory says
Thanks, Jocelyn. It’s worth every calorie!
Amanda says
Oh my word! AMAZING!!!
Mallory says
Thanks, Amanda!
Jess @ whatjessicabakednext says
This cheesecake looks delicious! I’ve never baked with pumpkin, but I think I definitely will now! 😀
Mallory says
Thanks, Jess! Baking with pumpkin is one of my favorites!
Nancy [email protected] says
OH MY GOODNESS! Amazing!
Mallory says
Thanks, Nancy!
Erin @ Simple, Sweet & Savory says
Salted Caramel + Pumpkin + Cheesecake = Be still my heart!! I need to try this—it looks absolutely amazing!
Mallory says
It’s absolute comfort food for sure! Thanks for stopping by, Erin!
Connie | URBAN BAKES says
Oh my, this looks and sounds amazing! I don’t know why I haven’t thought about making a pumpkin cheesecake. I better get on that. Love the dark background!
Mallory says
Thanks, Connie!
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
Alice @ Hip Foodie Mom says
Mallory!! I love “eat whatever you want” days. . sometimes they are very much needed because if you deny yourself too much, you’ll just go crazy!! 😛 love this cheesecake!!!
Mallory says
Absolutely, some days it feels great to throw rules to the wind!
Chichi says
This looks so so delicious. Pinned
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!
Mallory says
Hi Stephanie! I love this recipe by Two Peas and Their Pod. http://www.twopeasandtheirpod.com/salted-caramel-sauce/ My advice in using it would be to follow the instructions exactly and use a heavy duty pan. This is a wonderful recipe for Thanksgiving! Enjoy!
Stacy says
How long do you think this will last if I permanently this before Thanksgiving? And would it hold up to traveling or turn into a gooey mess?
Yvonne says
Hi please can you explain what the “T” means…..when you say 3and a half T all.purpose flour…….in yhe pumpkin cheesecake
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 !
Mallory says
Yes. Absolutely! That is what i used. Happy baking!
Marie Reyes says
Can I omit the ginger and nutmeg?
Mallory says
Yes. It will change the flavor a bit, but won’t affect the baking.
Tracy says
When making, can I use a regular 9×13 pan?
Does it have to be a springform?
Thanks!
Mallory says
I’ve never done that, but you could try. It would probably be a bit thinner since I think a 9 x 13 is bigger.
Whitney says
Hello!
Thanks for the recipe! I made today. We are having tomorrow. Do I refrigerate it tonight? Thanks!
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
Mallory says
That is correct Sheriza. Happy Baking!
Donna C says
I have made this recipe for the past two years at Thanksgiving. Making it again this year. Everyone loves it, and there are never any leftovers. Using just brown sugar in the batter really makes this cheesecake. The salted caramel…well…makes it even more fabulous! Thank you for the recipe…it’s a keeper!
Mary says
I’m thrilled that you are enjoying the recipe, Donna.