Imagine a dessert that captures the essence of autumn in every single bite - creamy, rich, and utterly irresistible. This Caramel Topped Pumpkin Cheesecake is not just a dessert; it's a culinary experience that transforms an ordinary evening into a gourmet celebration. With its velvety smooth pumpkin-infused filling, buttery graham cracker crust, and decadent caramel drizzle, this cheesecake is guaranteed to become your new seasonal obsession.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- For the crust, melt the unsalted butter and mix thoroughly with graham cracker crumbs until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer on medium speed. Gradually add granulated sugar and continue mixing until fully incorporated.
- Add pumpkin puree to the cream cheese mixture, blending until completely smooth. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until the batter is uniform.
- Pour the cheesecake batter over the prepared graham cracker crust, ensuring an even distribution. Tap the pan gently on the counter to release any air bubbles.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Remove from oven and allow to cool completely at room temperature for approximately 1 hour. Once cooled, refrigerate for at least 4 hours or overnight to set completely.
- Before serving, drizzle the caramel sauce generously over the top of the chilled cheesecake. Use a knife or spatula to create decorative swirls if desired.
- Slice and serve chilled. Store any remaining cheesecake in the refrigerator, covered, for up to 5 days.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
- To prevent cracks, avoid overmixing the batter and don't overbake the cheesecake.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent surface cracking.
- Let the cheesecake cool slowly to room temperature before refrigerating to minimize potential cracks.
- For clean, precise slices, use a hot knife (run under hot water and wiped dry) when cutting.
- Make the caramel sauce from scratch for an extra gourmet touch, or use a high-quality store-bought version.
- Garnish with additional caramel swirls, whipped cream, or a sprinkle of cinnamon for extra visual appeal.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 125mg
