Go Back

Spiced Pumpkin Cheesecake with Caramel Sauce

A luxurious, creamy dessert combining the richness of cheesecake and the warmth of pumpkin spices, topped with a luscious caramel drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 4 packages (8 ounce) cream cheese, softened Use low-fat or Greek yogurt for a lighter version.
  • 1 cups sugar
  • 1 cups pumpkin puree Canned pumpkin puree can be used.
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
For topping
  • to taste Caramel sauce Drizzle just before serving.

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
Mix the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add in the sugar, pumpkin puree, and mix well. Then, add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, spices, and salt until the mixture is smooth and creamy.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for about 60 minutes or until the center is set but slightly jiggly. Allow it to cool in the oven with the door ajar for about an hour to prevent cracking.
Chill the Cheesecake
  1. Remove the cheesecake from the oven and let it cool at room temperature. After it cools, refrigerate it for at least 4 hours or, preferably, overnight to set fully.
Serve
  1. Drizzle with caramel sauce right before serving for an irresistible finishing touch!

Notes

Your Spiced Pumpkin Cheesecake can be stored in the refrigerator for up to 5 days. If you want to keep it longer, it can be frozen for up to 2 months. Thaw in the refrigerator overnight or warm in a preheated oven at 300°F (150°C) until just warmed through.