Salted Caramel Pumpkin Cheesecake
Yield: 12 servings
Prep Time: 30 minutes
Cook: 1 hour
Tessa's Recipe Rundown...
Taste: Like fall perfection! Much more flavorful than pumpkin pie.
Texture: The crust crunchy buttery crust is the perfect contrast to the ultra thick, rich, and luscious cheesecake filling.
Ease: Totally doable, just requires some patience while you wait for the cheesecake to chill.
Pros: Crowd-pleasing fall dessert.
Cons: None really!
Would I make this again? Absolutely.
I’m bursting with excitement to finally share this post with you! Why?
Well because this recipe for Salted Caramel Pumpkin Cheesecake kicks off our 1st annual Holiday Baking Bonanza!! I’m co-hosting this series with Ashley from Baker by Nature and we’ll be sharing our best holiday recipes, tips, tricks, resources, giveaways, and more (fo’ free)! We have SO much in store for you.
I hope you’ll follow along in this series with us, and I also hope you’ll make this recipe for Salted Caramel Pumpkin Cheesecake asap because it’s so darn good. In my family we’ll take this cheesecake over pumpkin pie ANY day. It’s always a hit!
For this recipe, feel free to follow my tutorial here for how to make homemade caramel sauce. If you want to make things quicker and easier, you can totally use store-bought salted caramel sauce. My favorite is the one from Trader Joe’s!
Prepping the cheesecake takes no time at all since the food processor does all the hard work. It does need an hour in the oven to bake, and 6 hours to chill after that so be sure to give yourself plenty of time. The best part about serving cheesecake during the holiday season is that it basically has to be made ahead of time, and will stay good in the fridge for up to 3 days.
A trick to avoiding cheesecake cracks is to allow the cheesecake to cool in the oven with the heat turned off for 10 minutes before removing it. Then, let it cool completely to room temperature before refrigerating it. You basically want to be really gentle with temperature changes when it comes to cheesecake. The good news, however, is that even if you do get some cracks we’re just going to pour caramel over the cheesecake so no one will really notice.
Salted Caramel Pumpkin Cheesecake
For the crust
- 15 whole graham crackers (230 grams)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling
- 24 ounces (680 grams) cream cheese, at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 15 ounces (425 grams) pureed pumpkin
- 1/4 cup (77 grams) salted caramel sauce, homemade or store-bought
- 1/4 cup (57 grams) sour cream
- 3 large eggs plus 1 egg yolk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
For the topping
- Whipped cream
- Salted caramel sauce, homemade or store-bought
Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
Make the crust:
In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.
Make the cheesecake:
In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, caramel, and sour cream until smooth. Add the eggs and yolk, cinnamon, nutmeg, cloves, flour, and vanilla and puree until just combined. Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center. Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight. The cheesecake can be refrigerated for up to 3 days. Top with whipped cream and caramel sauce before serving.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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