You know that mix of creamy cheesecake and cozy pumpkin spice? That’s what this Pumpkin Caramel Cheesecake is all about. It’s rich, smooth, and has that perfect fall sweetness.

When I first made it, I couldn’t believe how good the caramel and pumpkin tasted together. The caramel melts right into the cheesecake and makes every bite silky and sweet. It’s like fall and dessert got married.

I love topping it with a drizzle of caramel and a little whipped cream. It looks fancy but feels easy and comforting. Honestly, it’s one of my favorite fall desserts ever.

So, grab your pumpkin puree and caramel sauce. Let’s bake something that tastes like a cozy autumn dream.

Why You’ll Love This Pumpkin Caramel Cheesecake

Rich and Creamy: The combination of pumpkin and cream cheese creates an incredibly smooth and velvety texture that melts in your mouth.
Perfect for Fall: This recipe embraces the flavors of pumpkin, cinnamon, nutmeg, and caramel, giving you the ultimate seasonal dessert.
Showstopper Dessert: It’s not only delicious but also visually stunning, especially with the glossy caramel drizzle.
Easy to Make: The steps might seem lengthy, but I promise, this is a simple recipe to follow that yields a picture-perfect cheesecake.
Make-Ahead Friendly: It stores beautifully, so it’s perfect for preparing ahead of time for your gatherings.

Required Kitchen Tools

To make this Pumpkin Caramel Cheesecake, you’ll need a few basic kitchen tools to get the job done:

9-inch Springform Pan: This will ensure easy removal of the cheesecake after it’s baked.
Mixer (Hand or Stand): You’ll need a mixer to blend the cream cheese, pumpkin, and eggs into a smooth batter.
Oven: For baking both the crust and cheesecake layers.
Saucepan: For making the homemade caramel sauce.
Whisk: For mixing the caramel and other ingredients.
Spatula: For scraping down the sides of your mixing bowls.

Ingredients

You’ll need the following ingredients to make this indulgent dessert:

For the Crust:

Graham Cracker Crumbs: 2 cups
Sugar: 1/3 cup
Cinnamon: 1/4 teaspoon
Butter (melted): 1/2 cup

For the Pumpkin Cheesecake Filling:

Cream Cheese: 24 oz (softened)
Sour Cream: 1/2 cup
Light Brown Sugar: 1 cup
Sugar: 1/3 cup
Eggs: 4 large eggs
Canned Pumpkin (15 oz): 1 can
Cinnamon: 1 teaspoon
Pumpkin Pie Spice: 1 teaspoon
Vanilla Extract: 1 teaspoon

For the Caramel Sauce:

Sugar: 1 cup
Unsalted Butter: 6 tablespoons
Heavy Cream: 1/2 cup

Variations for Pumpkin Caramel Cheesecake

As with any great recipe, this one is versatile. Here are a few ways you can customize your pumpkin caramel cheesecake:

Add Chopped Nuts: Sprinkle chopped pecans or walnuts on top of the cheesecake or crust for an extra layer of flavor and texture.
Use a Different Crust: If you’re not a fan of graham crackers, you can substitute with a Biscoff cookie crust or even an Oreo crust for a more decadent touch.
Marbled Cheesecake: Add a swirl of chocolate ganache or extra caramel into the filling before baking to create a marbled effect.
Make it Mini: If you prefer individual servings, divide the batter into cupcake liners and bake mini cheesecakes for a portable dessert option.

Step-by-Step Instructions

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). The crust is crucial because it gives the cheesecake structure and flavor. Here’s how to make it:

Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until everything is well coated and the mixture resembles wet sand.
Press into the Pan: Transfer the crumb mixture into your 9-inch springform pan. Use the back of a spoon or your fingers to press it firmly into the bottom of the pan and slightly up the sides, creating an even layer.
Bake the Crust: Place the pan in the preheated oven and bake for 10 minutes, just enough to set the crust. Remove from the oven and set aside to cool while you prepare the filling.

Step 2: Prepare the Pumpkin Cheesecake Filling

Now it’s time to make the creamy, spiced pumpkin filling that’ll form the bulk of your cheesecake. The key to a smooth filling is making sure your cream cheese is soft before you start mixing.

Beat the Cream Cheese: Using a stand mixer or a hand mixer, beat the softened cream cheese and sour cream together until smooth. This step is important for ensuring there are no lumps in your filling.
Add the Sugars: Mix in the brown sugar and granulated sugar until fully incorporated. Scrape down the sides of the bowl to make sure everything is evenly blended.
Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Be careful not to over-mix, as this can cause the cheesecake to crack.
Add the Pumpkin and Spices: Stir in the canned pumpkin, cinnamon, pumpkin pie spice, and vanilla extract. Mix until everything is well combined and smooth.
Pour the Filling: Pour the cheesecake filling into the cooled graham cracker crust. Use a spatula to spread it evenly and smooth the top.

Step 3: Bake the Pumpkin Cheesecake

Now that the cheesecake is assembled, it’s time to bake:

Bake in the Oven: Place the cheesecake in the preheated oven and bake for 1 hour and 15 minutes. The edges should be set, but the center will still have a slight wobble. Don’t worry; it will firm up as it cools.
Cool the Cheesecake: Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 1 hour. This helps prevent cracking. After that, transfer the cheesecake to the fridge to chill for at least 4 hours, or ideally overnight, to let it set completely.

Step 4: Make the Caramel Sauce

While the cheesecake chills, you can prepare the homemade caramel sauce to drizzle on top. It’s worth the extra effort because nothing compares to homemade caramel!

Melt the Sugar: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a smooth amber-colored liquid. Be careful not to let it burn.
Add Butter and Cream: Once the sugar is melted, immediately add the butter and stir until combined. Then, slowly pour in the heavy cream while stirring. Be cautious, as the mixture will bubble up.
Simmer: Allow the caramel to simmer for 2-3 minutes until it thickens slightly. Remove from heat and let it cool.

Step 5: Assemble the Pumpkin Caramel Cheesecake

Once the cheesecake has set and the caramel sauce has cooled, it’s time to finish it off:

Top with Caramel: Carefully drizzle the homemade caramel sauce over the chilled cheesecake. You can either drizzle it in a zig-zag pattern or pour it in a spiral.
Chill Again: Place the cheesecake back into the fridge for at least 30 minutes to allow the caramel to firm up.

Serving and Decoration

How to Serve Pumpkin Caramel Cheesecake

This pumpkin caramel cheesecake is best served chilled. It’s rich and decadent, so a little goes a long way. You can slice it into 12-16 slices, depending on how generous you want to be. Here’s how to serve:

Plain: Let the caramel shine by serving the cheesecake as is.
With Whipped Cream: For an extra indulgent treat, top each slice with freshly whipped cream or a dollop of vanilla bean ice cream.
With Extra Caramel: If you love caramel, drizzle more on top of each slice before serving.

Storing Pumpkin Caramel Cheesecake

This cheesecake keeps well in the fridge, making it perfect for making ahead of time. Here’s how to store it:

Uncut Cheesecake: Store the whole cheesecake in the springform pan or transfer it to an airtight container. It will last for up to 5 days in the fridge.
Leftover Slices: If you have leftover slices, store them in an airtight container and keep them chilled for 3-4 days.
Freezing: You can freeze leftover cheesecake for up to 3 months. Wrap each slice tightly in plastic wrap, then foil, and store in a freezer-safe container.

Nutrition Information (Per Serving)

Nutrient	Amount per Serving
Calories	350
Total Fat	24g
Saturated Fat	14g
Cholesterol	85mg
Sodium	230mg
Total Carbohydrates	33g
Dietary Fiber	1g
Sugars	28g
Protein	5g

Conclusion

This Pumpkin Caramel Cheesecake is the perfect dessert to bring a little bit of autumn magic to your table. With its creamy, spiced pumpkin filling, buttery graham cracker crust, and homemade caramel topping, it’s a dessert that’s sure to impress. Whether you’re making it for Thanksgiving, a fall gathering, or just a cozy night in, this cheesecake is guaranteed to become a family favorite.