Pumpkin Caramel Cheesecake

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

This is a smooth pumpkin cheesecake topped with salted caramel sauce and whipped cream. Sweet and creamy cheesecake and salted caramel are a match made in dessert heaven.

Salted Caramel Pumpkin Cheesecake - A perfect fall dessert!

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 pumpkin, I’m in the mood for some AMAZING cheesecake, and 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?

For a straightforward Pumpkin Cheesecake Recipe, you could follow the recipe as is and leave off the caramel sauce. 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 an amazing addition! It balances out all the sweetness of the cheesecake while enhancing the real pumpkin flavor.

Salted caramel pumpkin cheesecake with whipped cream

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 Pumpkin Caramel Cheesecake is 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 my 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 to try too!

Salted Caramel Pumpkin Cheesecake - A perfect fall dessert!

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.
  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. Break the eggs into a small bowl and lightly beat with a fork.
  3. Add the eggs to the cream cheese mixture and stir just until well combined. Don’t over beat 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. 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, 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 - A perfect fall dessert!

Salted Caramel Pumpkin Cheesecake

Servings: 16 servings

Ingredients 

For the Crust

  • 1 and 1/2 cups graham cracker crumbs
  • 2 T granulated sugar
  • 1/3 cup butter melted

For the Cheesecake

  • 3 8 ounce packages of cream cheese, softened
  • 1 and 1/2 cups brown sugar packed
  • 1 and 1/2 cups pumpkin
  • 3 and 1/2 T all purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp 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.
  • 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 over beat 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.
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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If you are in the mood for more pumpkin, check out these:

Easy layered pumpkin cheesecake bars

Layered Pumpkin Cheesecake Bars

Pumpkin Cheesecake Pie

Salted caramel pumpkin cheesecake with whipped cream
Salted Caramel Pumpkin Cheesecake with whipped cream and caramel drizzle

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  1. 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

  2. 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!

  3. 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 !

  4. 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

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