Pumpkin Cheesecake with Caramel Sauce

This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.

Pumpkin Cheesecake with caramel sauce and whipped cream on a cake stand.

Pumpkin Cheesecake Recipe

Hey everyone, this is Lauren visiting again from Tastes Better from Scratch. Today it’s all about this incredible, restaurant-quality pumpkin cheesecake with caramel sauce. Whether you’re a cheesecake making novice, or making homemade cheesecake intimidates you, this recipe is easy enough for everyone!

I like to bake pumpkin cheesecake with a gingersnap crust because I love that flavor combination, but you could also use a graham cracker crust.

A slice of pumpkin cheesecake with caramel sauce on top.

How do you make pumpkin cheesecake?

  • Cover the outside bottom of an 8-inch springform pan with foil. Make the gingersnap crust and press the crumb mixture into the bottom and half way up the sides of the pan. Bake at 350 degrees for 5 minutes.
  • Add the filling ingredients to a bowl and mix until smooth, but don’t over mix. Pour the batter into the pan.

Process photos for making pumpkin cheesecake.

  • Bake in a water bath for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly.
  • Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack, then refrigerate it for several hours before serving.

Pumpkin cheesecake with caramel sauce on a white plate with a slice being removed.

Watch a video on how pumpkin cheesecake is made here:

Pumpkin cheesecake with caramel sauce.

Pumpkin Cheesecake with Caramel Sauce

5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Author Lauren Allen
Servings 8 Slices
This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.

Ingredients

Gingersnap Crust

  • 2 cups finely ground gingersnap crumbs about 10 ounces
  • 1/4 cup granulated sugar
  • 7 tablespoons unsalted butter melted

Pumpkin Cheesecake:

  • 1 cup granulated sugar
  • 3 packages cream cheese (room temperature!) 8 ounce
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 3 eggs room temperature
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 1/4 teaspoon nutmeg
  • whipped cream for topping
  • caramel sauce for topping

Instructions

For the Gingersnap Crust:

  1. Preheat oven to 350 degrees F.
  2. Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
  3. Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
  4. Press the crumb mixture into the bottom and about half way up the sides of the springform pan.
  5. Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.

For the Pumpkin Cheesecake:

  1. In a large mixing bowl combine the room temperature cream cheese, 1 cup of 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 60-70 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 (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
  9. Serve with caramel sauce (homemade or store-boughand whipped cream on top, if desired.
Nutrition Facts
Pumpkin Cheesecake with Caramel Sauce
Amount Per Serving
Calories 653 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g120%
Cholesterol 181mg60%
Sodium 440mg18%
Potassium 301mg9%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 41g46%
Protein 9g18%
Vitamin A 6300IU126%
Vitamin C 1mg1%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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  1. I am currently trying to.make this recipe and I can not seem to find the baking temp for the crust or the actual cheesecake. Am I missing it somewhere in the post?

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