Pumpkin Cheesecake with Caramel Sauce Recipe

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Grace Published: July 12, 2021 Modified: August 3, 2021
Pumpkin Cheesecake with Caramel Sauce Recipe

How To Make Pumpkin Cheesecake with Caramel Sauce

Rich in warm spices, this baked pumpkin cheesecake is made with a buttery gingersnap crust and a pumpkin-cream cheese filling, for the perfect fall treat.

Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Chill Time: 1 hour
Total: 2 hours 45 minutes

Serves:

Ingredients

For Gingersnap Crust:

  • 2cupsgingersnap crumbs,(about 10 oz), finely ground
  • ¼cupgranulated sugar
  • 7tbspunsalted butter,melted

For Pumpkin Cheesecake:

  • 1cupgranulated sugar
  • 8ozcream cheese,(3 packages), at room temperature
  • 1tspvanilla extract
  • 1cuppumpkin,canned
  • 3eggs,at room temperature
  • tspcinnamon
  • ¼tspground cloves
  • ½tspground ginger
  • tspnutmeg

For Topping:

  • whipped cream,optional
  • caramel sauce,optional

Instructions

  1. Preheat oven to 350 degrees F.

Gingersnap Crust:

  1. Pour crumbs into a mixing bowl. Add the sugar and melted butter and stir to combine.

  2. Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.

  3. Press the crumb mixture into the bottom and about half way up the sides of the springform pan.

  4. Bake the crust for 5 minutes. Remove from oven and set aside while making the cheesecake filling.

Pumpkin Cheesecake:

  1. In a large mixing bowl combine the room temperature cream cheese, sugar, and vanilla. Mix with an electric mixer until smooth.

  2. Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.

  3. Grab a pan that’s larger than the cheesecake pan and fill it with about ½-inch of water, to make a water bath.

  4. Place the cheesecake pan inside the dish with the water.

  5. Bake for 60 to 70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.

  6. Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.

  7. Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.

  8. When the cheesecake has chilled in the fridge, remove the pan sides.

  9. Serve with caramel sauce and whipped cream on top, if desired. Enjoy!

Nutrition

  • Calories: 399.31kcal
  • Fat: 23.06g
  • Saturated Fat: 12.83g
  • Trans Fat: 0.89g
  • Monounsaturated Fat: 6.17g
  • Polyunsaturated Fat: 1.33g
  • Carbohydrates: 45.08g
  • Fiber: 0.60g
  • Sugar: 37.83g
  • Protein: 4.68g
  • Cholesterol: 118.03mg
  • Sodium: 186.42mg
  • Calcium: 58.11mg
  • Potassium: 164.55mg
  • Iron: 2.40mg
  • Vitamin A: 276.41µg
  • Vitamin C: 1.33mg
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