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Pumpkin Caramel Cheesecake

A rich and creamy pumpkin cheesecake swirled with caramel and baked on a spiced graham cracker crust.

  • Total Time: 75 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 6 tbsp melted butter
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 cup caramel sauce, plus extra for drizzling

Instructions

  1. Preheat oven to 325°F. Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, and pumpkin pie spice; mix well.
  3. Pour half the batter into the crust. Drizzle with caramel sauce, then top with remaining batter. Swirl gently with a knife.
  4. Bake for 55-60 minutes until center is set. Cool completely, then refrigerate for at least 4 hours. Drizzle with caramel before serving.
  • Author: Olivia Bennett
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 35g
  • Fat: 31g
  • Carbohydrates: 45g
  • Protein: 7g