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    Home » Recipes » Caramel Pumpkin Cheesecake

    Caramel Pumpkin Cheesecake

    Published: Nov 14, 2016 · Modified: Apr 26, 2021 by Amanda Wilens · This post may contain affiliate links. 3 Comments

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    Pumpkin Caramel Cheesecake!

    Well, it's been a while. And now it's almost Thanksgiving. I can't believe how the year is flying...and this best time of the year always goes by the fastest. I am trying to get out as many recipes for the holidays as I can. So, before Thanksgiving actually hits us, this week I have my pumpkin cheesecake recipe that I make everything thanksgiving for my family. I don't even like cheesecake very much, I know I know such a shame, but this pumpkin cheesecake has become a holiday staple over the last few years and now I'm ready to share it with all of you!

    I like to play with my recipes and try new things, so sometimes I make these in muffin tins for cheesecake bites (cooked only for 20-25 minutes) or I add in swirls of chocolate or caramel which makes those cracks you see below. Today this is the recipe for the pumpkin caramel cheesecake with the gingersnap crust. I do my cheesecake fairly thin and creamy, so no starch used to make it stand tall since I think it changes the texture.

    This year I made my own pumpkin puree, you can find the recipe at my girl Julia's page. I also serve with homemade whipped cream, which I have a recipe for here.

    I hope you enjoy it and if you have any questions be sure to ask them below! Or if you make this recipe be sure to post a pic to Instagram (or any social media).

    Pumpkin Caramel Cheesecake slice

    Table of Contents

    • Ingredients for Cheesecake Crust
    • Ingredients for Pumpkin Caramel Cheesecake
    • Ingredients for Topping
    • Other Pie Recipes to Try
    • Love this Recipe?

    I made this again this year, and made it a little different this time. Tripled the base, doubled the cheesecake, and put caramel on top instead! And added a home made whipped cream.

    Ingredients for Cheesecake Crust

    • 20 small gingersnap cookies
    • 1 Tablespoon of brown sugar
    • 3 Tablespoons butter, melted

    Ingredients for Pumpkin Caramel Cheesecake

    • Filling1 package (8oz) of cream cheese, room temperature
    • 1 cup of pumpkin puree
    • ½ cup granulated sugar
    • 1 large egg
    • 2 teaspoons milk
    • ¼ teaspoon vanilla extract
    • 2 Tablespoon pumpkin pie spice
    • 2 Tablespoon caramel sauce
    Pumpkin Caramel Cheesecake overhead with plates

    Ingredients for Topping

    • Whipping cream
    • or Vanilla ice cream
    Pumpkin Caramel Cheesecake with icing in front
    Pumpkin Caramel Cheesecake

    How to make Pumpkin Cheesecake

    1) Preheat the oven to 350° F. Lightly grease a pie pan.

    2) Starting with the crust. Use a food processor or blender to crumble and combine gingersnap cookies and brown sugar. Once they are coarse crumbles slowly add the melted butter. Once all the mixture has become wet sprinkle the mixture into the greased pan. Use a back of a measuring cup to push the crust into place. Bake for 12-14 minutes.

    3) While the crust is in the oven, start on the cheesecake filling. With your mixer (whisk attachment) or in a large mixing bowl beat cream cheese and sugar until smooth.* Mix in the puree and blend, then add the egg, milk, vanilla, and pumpkin pie spice until the are all combined.

    4) Take pan out of oven and pour cheesecake mixture evenly over each crust. Then swirl caramel on top. I do dots across the outside edges and inner circle, then use a knife to mix, but really any pattern will do. Place into the oven and bake for 55 minutes.

    5) Remove cheesecake from the oven and place on a trivet in the refrigerator for at least 1.5 hours.

    6) Serve with whipped cream or vanilla ice cream!

    Notes

    *Your cream cheese must be room temperature and you have to allow the cheese and sugar to blend until smooth, or you will end up with chunks in the filling, Which is really just visually not the best, as you can see in my photos above, but it tastes the same.

    Pumpkin Caramel Cheesecake overhead
    Pumpkin Caramel Cheesecake with cream on top

    Other Pie Recipes to Try

    • Apple Crumble Pie
    • Mixed Berry Pie
    • Mini Pear Pies
    • Mexican Hot Chocolate Chess Pie
    • Maple Apple and Cranberry Pie
    • Strawberry Rhubarb Galette

    Love this Recipe?

    Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos! 

    Pumpkin Caramel Cheesecake slice

    Caramel Pumpkin Cheesecake

    5 from 3 votes
    Print Pin Share Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 40 minutes
    Servings: 8 servings
    Author: Amanda Wilens

    Equipment

    • Food processor

    Ingredients

    Crust
    • 20 gingersnap cookies small
    • 1 tablespoon brown sugar packed
    • 3 tablespoon butter melted
    Cheesecake
    • 8 ounces cream cheese room temperature
    • 1 cup pumpkin puree
    • ½ cup granulated sugar
    • 1 egg egg large
    • 2 teaspoon milk
    • ¼ tsp vanilla extract
    • 2 tablespoon pumpkin pie spice
    • 2 tablespoon caramel sauce
    Optional Toppings
    • vanilla ice cream and/or whipped cream

    Instructions

    • Preheat the oven to 350° F. Lightly grease a pie pan.
    • Starting with the crust. Use a food processor or blender to crumble and combine gingersnap cookies and brown sugar. Once they are coarse crumbles slowly add the melted butter. Once all the mixture has become wet sprinkle the mixture into the greased pan. Use a back of a measuring cup to push the crust into place. Bake for 12-14 minutes.
    • While the crust is in the oven, start on the cheesecake filling. With your mixer (whisk attachment) or in a large mixing bowl beat cream cheese and sugar until smooth.* Mix in the puree and blend, then add the egg, milk, vanilla, and pumpkin pie spice until the are all combined.
    • Take pan out of oven and pour cheesecake mixture evenly over each crust. Then swirl caramel on top. I do dots across the outside edges and inner circle, then use a knife to mix, but really any pattern will do. Place into the oven and bake for 55 minutes.
    • Remove cheesecake from the oven and place on a trivet in the refrigerator for at least 1.5 hours.
    • Serve with whipped cream or vanilla ice cream!

    Notes

    - Cream cheese: Your cream cheese must be room temperature and you have to allow the cheese and sugar to blend until smooth, or you will end up with chunks in the filling, Which is really just visually not the best, as you can see in my photos above, but it tastes the same.
    - Double the recipe: I have doubled this recipe and it works great. Your time will obviously change and you'll want to cook both the cookie bottom and the cheesecake for almost double the time. Check the cheesecake with a jiggle test.
    - Caramel: You can cook with caramel in the cheesecake, or for a cleaner look, drizzle on top after.

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Mention @amanda.wilens

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    Comments

    1. Kathleen says

      September 21, 2020 at 11:47 am

      5 stars
      I have made this recipe several times! After the first time, it is the top dessert request for the holidays! And the gingersnap crust is amazing! Perfect for holiday treats! YUM!

      Reply
      • wilensamanda says

        September 21, 2020 at 2:31 pm

        Agreed! Perfect for the holidays! Glad it's a big hit.

        Reply

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