Spiced Pumpkin Cheesecake with Caramel Sauce
ShareCreamy spiced pumpkin cheesecake with homemade caramel sauce topping. An irresistible Fall dessert!
This is basically the best time of the year. Not only are my absolute favorite apples finally available again, but since it’s October, it’s also officially pumpkin season! I’m in the group that firmly believes pumpkin has no business making an appearance until October. So when pumpkin flavored drinks and pumpkin recipes start appearing before school is even back in session, that’s a bad thing. Now that we can enjoy ALL the pumpkin goodies!
The only thing that would make this time of year even better would be bright colorful foliage. Unfortunately, since we are still in a drought in the Northeast, it seems as though most trees are going to turn brown and fall instead of turning a pretty shade. There’s always next year!
I’m also ready for ALL of the Halloween movies. Okay, let’s rephrase… all of the not so scary Halloween movies. I don’t do scary movies. My favorite movie this time of year is Hocus Pocus, with Charlie Brown coming in a close second. That should give you an idea of what kinds of Halloween movies I’m looking forward to. Can we classify Harry Potter as Halloween-esque? I vote yes, because that would be an awesome series to marathon for the occasion! What are your favorites to watch this time of year?
I’ve been making pumpkin cheesecake every Fall for as long as I can remember. Or at the very least since I started baking, which is still a long while. It’s a classic and it’s always requested around the holidays. At least in my family, I’m pretty sure it’s enjoyed even more than pumpkin pie.
Cheesecake is always a winner, especially seasonal varieties!
I revamped my favorite pumpkin cheesecake to make it better, with even more amazing results!
Creamy spiced pumpkin cheesecake with homemade caramel sauce topping. This dreamy dessert is an absolute must make for all of your Fall gatherings or just because!
Spiced Pumpkin Cheesecake with Caramel Sauce
Ingredients
Crust:
- 2 C graham crackers roughly 20 graham cracker sheets
- 1/2 C unsalted buter melted
- 2 Tb granulated sugar
Filling:
- 3 : 8oz pkg cream cheese softened
- 1/2 C granulated sugar
- 1/2 C light brown sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 C pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp ground cloves
Whipped cream:
- 1 1/2 C heavy cream
- 1/4 C powdered sugar
- 1/2 tsp vanilla extract
Topping:
- Caramel sauce
Instructions
- Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with 2 layers of heavy duty foil. Set aside.
- Add graham crackers to a food processor, blending until only fine crumbs remain. Alternately, add graham crackers to a large plastic bag and crush with a meat mallet or rolling pin. Combine 2 cups graham cracker crumbs with 2 tablespoons sugar and melted butter. Blend until mixed well and evenly moist. Transfer mixture to prepared 9-inch springform pan. Gently shake to evenly disperse crumbs throughout. Use a flat bottom cup or measuring cup to press crumbs evenly over the bottom and up the sides. Work from the center of the pan, moving outwards. Bake at 350°F for 5 minutes.
- Reduce oven temperature to 325°F
- Set aside a large roasting pan, big enough to fit the cheesecake pan.
- In a large bowl or stand mixer, beat cream cheese until smooth. Mix in granulated and brown sugar, beating until just combined. With mixer running on low, add vanilla and 1 egg at a time until fully incorporated. Mix in pumpkin puree and spices, mixing until fully combined and no streaks remain. Pour batter into crust. Use an offset spatula to smooth out the top, as needed.
- Add cheesecake to large roasting pan. Transfer roasting pan, with cheesecake, to oven. Add hot water to the roasting pan, being careful to not splash any water into the cheesecake. Water should go half way up the side of the springform pan.
- Bake for 45 minutes. Turn off the oven, leaving the door fully closed. Let cheesecake cook in the oven for an additional hour.
- Carefully remove cheesecake from the oven. Cool completely to room temperature before transferring to the refrigerator to chill for at least 6 hours or overnight.
- Prepare caramel sauce as directed.
- When ready to serve, prepare whipped cream. In a medium bowl, beat together heavy cream, powdered sugar and vanilla until nearly stiff peaks form.
- Carefully run a knife between the pan and cheesecake crust. Release the pan edges and carefully remove from around the cheesecake. Slice cheesecake with a warm knife, cleaning between slices. Serve with whipped cream and caramel sauce.
- Store cheesecake in the refrigerator.
Notes
Items used in this recipe:
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I love cheesecake and I am a sucker for pumpkin! This looks amazing!
Thanks, Marye!
I’m so guilty of falling into that category of people who dive right into pumpkin as early as possible – you see, I blame the fact that I’m a closet-year-round-pumpkin-eater! And, speaking of pumpkin, your pumpkin cheesecake is fantabulous! Food porn at it’s finest! Loving that caramel sauce and gingersnap crust!
Haha I totally crave pumpkin in off months but I’ve yet to give in to that craving. And thank you!!
I’m with you, pumpkin in August is just wrong. I can’t wait to watch Charlie Brown, I do every year! This pumpkin cheesecake looks to creamy and I love that caramel drizzled on top!
Thanks so much! :)
This has to be one of the tastiest looking pumpkin cheesecakes I’ve seen! Putting it on my Thanksgiving bake list! :)
Thanks, Maria! :)
I love fall and pumpkins! I don’t make many pumpkin recipes during the fall, but pumpkin cheesecake is definitely a staple in my house too. It’s just the best!
Totally agree, Amanda! :)
I just ran across this recipe on Pinterest and hooooooly coooooow this looks amazing!!! Just a quick question because sometimes I can be a little ditzy lol but I don’t want to mess this up when I try to make this!! Is that three things of 8oz cream cheese, as in 24oz?? Thanks so much!
Correct, 3 packages of 8oz cream cheese. Enjoy!! :)
Using crushed ginger snap cookies for the crust is also awesome.
I agree. Gingersnaps and pumpkin go great together! :)
Will the recipe still work if we use the premade graham cracker crust
That will not work for a cheesecake and should only be used for certain pie recipes. Follow the recipe as written for best results.