Spiced pumpkin cheesecake with homemade caramel sauce recipe from @bakedbyrachel A classic Fall dessert!
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Spiced Pumpkin Cheesecake with Caramel Sauce

Creamy spiced pumpkin cheesecake with homemade caramel sauce topping. An irresistible Fall dessert!
Prep Time20 mins
Cook Time1 hr 50 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Pumpkin
Servings: 12 plus



  • 2 C graham crackers roughly 20 graham cracker sheets
  • 1/2 C unsalted buter melted
  • 2 Tb granulated sugar


  • 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


  • Caramel sauce


  • 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. 


Homemade caramel sauce or store bought may be used.
Recipe serves roughly 12-16, yields 1: 9-inch cheesecake.
An original recipe from Baked by Rachel