Pumpkin Caramel Cheesecake
This pumpkin caramel cheesecake features a smooth vanilla bean cheesecake base on a graham cracker crust, topped with a luscious pumpkin caramel layer. It’s creamy, cozy, and so irresistible.
Tips for the Best Cheesecake
Take your ingredients out of the fridge 1-2 hours before baking: Make sure your cream cheese, eggs, and heavy cream are at room temperature before starting. This helps everything blend easily, giving you a smooth batter with no lumps.
Don’t overmix after adding the eggs: Overmixing incorporates air into the batter so it’s important to stop mixing once you can’t see anymore egg streaks.
Wrap the pan in foil: Tightly wrap the outside of your springform pan with foil to keep water from seeping in while baking.
Tap it on the counter: Once your cheesecake batter is in the pan, give it a few taps on the counter to get rid of any air bubbles.
Don’t overbake: Bake at 325°F for 55-60 minutes, until the edges are set and the center jiggles slightly.
Cool it in the oven: When the cheesecake is done baking, turn off the oven and leave the door slightly cracked open for 1 hour. This allows the cheesecake to slowly cool down to room temperature and helps prevent cracks.
Chill overnight: Refrigerate your cheesecake overnight to let it fully set. It’s worth the wait!
Baking cheesecake in a Water Bath
When you bake a cheesecake in a water bath, the steam from the hot water surrounds the pan and keeps the oven environment extra humid. This keeps the edges from drying out, prevents cracks, and allows the cheesecake to set slowly, giving it that creamy texture throughout. Here’s how to do it:
- Wrap the outside of your springform pan in 3-4 layers of aluminum foil, making sure it goes all the way up the sides. This is a super important step to make sure the water doesn’t leak into the crust.
- Place the springform pan in a large baking dish. Carefully pour hot water into the baking dish filling it halfway up the sides of the springform pan.
- The steam from the water helps the cheesecake bake slowly and evenly!
How to make pumpkin caramel
01. Boil water and sugar
In a saucepan over medium heat, boil the water and sugar. Avoid stirring at this stage, as this will cause the sugar to crystallize. Instead, gently swirl the pan if needed. The sugar will go through stages— first melting into a clear liquid, then bubbling, and finally turning a deep amber color. Keep a close eye on it to avoid burning.
02. Add butter and heavy cream
Carefully stir in the softened, cubed butter. The mixture will bubble up vigorously, but keep stirring until the butter is completely melted. Pour in the heavy cream, continuing to stir as the mixture bubbles up again. Stir until the cream is fully incorporated.
03. Add the remaining ingredients
Remove from the heat and whisk in the pumpkin puree, vanilla extract, pumpkin spice, and salt until combined.
04. Cool
Allow the caramel to slightly cool before using. The sauce will thicken as it cools.
For the full recipe and step-by-step tips, check out our detailed post on pumpkin caramel here.
Watch how we made it:
Pumpkin Caramel Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake
- 32 oz softened cream cheese (4, 8 oz blocks)
- 3/4 cup granulated sugar
- 1/2 cup heavy cream room temperature*
- 2 tsp fresh lemon juice
- 1 tbsp vanilla bean paste or vanilla extract
- 4 eggs room temperature
Pumpkin Caramel*
- 1 cup granulated sugar
- 1/4 cup water
- 6 tbsp unsalted butter softened & cubed
- 1/2 cup heavy cream room temperature*
- 1/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice
- 1/2 tsp salt
Instructions
For the Crust
- Preheat the oven to 350℉. Wrap the outside of a 9-inch springform pan in 3-4 layers of aluminum foil, making sure it goes all the way up the sides.
- Make the crust by combining the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the pan and bake for 10 minutes.
- Remove the pan from the oven and reduce the oven temperature to 325℉.
For the Cheesecake
- In the bowl of a stand mixer or using a handheld electric mixer, combine the cream cheese and sugar. Whisk until smooth and no lumps remain. Add the heavy cream, lemon juice, and vanilla. Mix until combined.
- Add the eggs one at a time, whisking between each addition. Mix just until no egg streaks remain.
- Pour the batter into the pan. Bake the cheesecake in a water bath by placing the pan in a large baking dish. Carefully pour hot water into the baking dish filling it halfway up the sides of the springform pan.
- Bake at 325℉ for 55-60 minutes until the edges are set and the center is slightly jiggly.
- Once the cheesecake is done baking, don't take it out of the oven! Turn off the oven and crack the door open slightly (you can use a wooden spoon to prop it). Let the cheesecake sit in the oven for 1 hour.
- After that, take it out and let it sit at room temperature for another hour. Then refrigerate it for at least 6 hours, but overnight is best for a fully set texture. Make sure the cheesecake has fully cooled to room temperature before placing it in the fridge.
For the Pumpkin Caramel
- In a medium saucepan, combine the water and sugar. Place the saucepan over medium heat and bring the mixture to a boil. Avoid stirring at this stage, as this will cause the sugar to crystallize. Instead, gently swirl the pan if needed. Continue to boil until the mixture turns a deep golden brown color.
- Carefully stir in the cubed butter. The mixture will bubble up vigorously, but keep stirring until the butter is completely melted.
- Pour in the heavy cream, continuing to stir as the mixture bubbles up again. Stir until the cream is fully incorporated.
- Remove the saucepan from heat and whisk in the pumpkin puree, vanilla extract, pumpkin spice, and salt until combined.
- Allow the caramel to cool before using. The sauce will thicken as it cools.
Assemble
- When ready to serve, spread a layer of pumpkin caramel on top of the cheesecake. Serve and enjoy!
