Pumpkin Cheesecake with Salted Caramel Drizzle
Rich, creamy pumpkin cheesecake topped with a luscious salted caramel drizzle—an elegant and comforting dessert perfect for fall gatherings and cozy weekends.
Equipment
- Food processor
- 9-inch springform pan
- Mixer
- Loaf Pan (for Water Bath)
Ingredients
For the Crust
- 13 whole graham crackers crushed into fine crumbs
- 1/4 cup granulated sugar for crust
- 1/2 tsp ground cinnamon for crust
- 6 tbsp unsalted butter melted
For the Filling
- 24 oz cream cheese softened to room temperature
- 1 cup light brown sugar
- 1 cup pumpkin puree pure pumpkin, not pumpkin pie filling
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
For Serving (Optional)
- as needed salted caramel sauce store-bought or homemade
- as needed fresh whipped cream
- a pinch pumpkin pie spice
Instructions
- Step 1: Preheat oven to 350°F (175°C). Crush 13 graham crackers into fine crumbs using a food processor or rolling pin with a ziplock bag. Mix crumbs with sugar, cinnamon, and melted butter until evenly coated. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 minutes. Cool completely.
- Step 2: Lower oven temperature to 325°F (160°C). In a large bowl, beat cream cheese and brown sugar until light, fluffy, and smooth (about 5 minutes). Scrape down sides as needed.
- Step 3: In a separate bowl, whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract until smooth.
- Step 4: Gently fold pumpkin mixture into cream cheese mixture on low speed just until combined. Avoid overmixing.
- Step 5: Pour filling into cooled crust. Tap pan gently on counter to release trapped air bubbles.
- Step 6: Place a loaf pan filled halfway with hot water on the lower oven rack to create steam. Bake cheesecake on center rack for 50 to 60 minutes until edges are set but center still slightly wobbly.
- Step 7: Turn off oven and crack door open. Let cheesecake cool inside oven for 30 minutes. Then remove and cool completely at room temperature.
- Step 8: Refrigerate cheesecake for at least 4 hours or preferably overnight to set and meld flavors.
- Step 9: Before serving, drizzle generously with salted caramel sauce, add a dollop of fresh whipped cream, and sprinkle lightly with pumpkin pie spice. For clean slices, dip knife in hot water and wipe between cuts.
Notes
Use a water bath and gradual cooling to prevent cracks. Room temperature ingredients ensure smooth batter. Chill overnight for best texture and flavor.