Description
This Pumpkin Caramel Cheesecake is a luscious fall dessert perfect for Thanksgiving or any festive occasion. Featuring a graham cracker crust, creamy pumpkin-spiced filling, and drizzled with rich caramel sauce, this cheesecake combines classic autumn flavors with a smooth, velvety texture. Garnished optionally with whipped cream and chopped pecans, it offers a delightful balance of sweetness and spice.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup canned pumpkin purée
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
Toppings
- 1/2 cup caramel sauce (plus more for topping)
- Whipped cream for garnish (optional)
- Chopped pecans for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and let it cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin purée, 3/4 cup granulated sugar, brown sugar, and sour cream; mix until well incorporated. Add the eggs one at a time, blending each just until incorporated to avoid overmixing. Stir in ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and all-purpose flour, mixing until the batter is smooth and consistent.
- Assemble and bake: Pour the pumpkin cream cheese filling over the cooled crust in the springform pan. Wrap the outside of the pan with foil to prevent water seeping in. Place the wrapped pan into a larger baking dish and pour about 1 inch of hot water into the larger dish to create a water bath (bain-marie). Bake in the preheated oven for 60 to 70 minutes, or until the center is just set but still slightly jiggly.
- Cool gradually: After baking, turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for 1 hour to help prevent cracking. Then remove the cheesecake from the water bath and foil, and chill in the refrigerator for at least 4 hours or preferably overnight to allow it to fully set and flavors to meld.
- Serve: Before serving, drizzle the top generously with caramel sauce. Garnish with whipped cream and chopped pecans if desired for added texture and flavor. Slice and enjoy your rich, creamy pumpkin caramel cheesecake.
Notes
- To prevent cracks in the cheesecake, avoid overmixing the batter, and allow it to cool gradually in the oven after baking.
- Using salted caramel sauce or making your own caramel at home can add a richer depth of flavor to the dessert.
- Ensure the cream cheese is fully softened before mixing for the smoothest texture.
- Wrap the springform pan carefully to avoid water leaking into the crust during the water bath baking.
