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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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 10/11/14 – recipe notes and photos updated 8/20/21}
Easy layered pumpkin cheesecake bars
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!!!
Thanks, Jocelyn. It’s worth every calorie!
That hot chocolate sounds like a super way to start the day, this cheesecake looks like the perfect ending to any meal!
This is a fabulous cheesecake! I love the salted caramel sauce. It goes perfectly with the pumpkin. Pinned!
Oh boy. I would love a slice of this cheesecake!
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!
That is too funny, heavy cream and 3 hot chocolate packets?! Wowza! Perfect to go with this cheesecake!
I can’t survive without salted caramel in my fridge!! Love love this cheesecake and I will see myself indulging here too 😉
Haha, I can imagine hot chocolate made entirely out of heavy cream would be pretty incredible! This cheesecake also looks incredible!
I love the salted caramel pumpkin combination! This looks so good!
I love pumpkin cheesecake! I won’t eat pumpkin pie, but cheesecake….yes please! Looks delicious!