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Creamy Salted Caramel Pumpkin Cheesecake: Easy Fall Dessert Recipe

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A creamy, no-fuss pumpkin cheesecake with ribbons of salted caramel swirled throughout. This easy fall dessert is perfect for Thanksgiving, Friendsgiving, or any autumn gathering, and it comes together with simple ingredients and no water bath required.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 24 ounces (680g) cream cheese, softened to room temperature (three 8-ounce blocks)
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger)
  • ½ teaspoon salt
  • 2 tablespoons all-purpose flour
  • ½ cup (120ml) homemade or store-bought salted caramel sauce, divided
  • Flaky sea salt (like Maldon), for finishing
  • Whipped cream (optional, for garnish)
  • Additional caramel drizzle (optional, for garnish)
  • Toasted pecans (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly with a double layer of aluminum foil. Lightly grease the inside of the pan with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ¼ teaspoon salt. Pour in melted butter and stir with a fork until mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down sides and bottom of bowl.
  4. Add sugar and pumpkin: Add 1 cup granulated sugar and beat until combined, about 1 minute. Add pumpkin puree, vanilla extract, pumpkin pie spice, and ½ teaspoon salt. Beat on low speed until just combined. Do not overmix.
  5. Add eggs one at a time: Crack each egg into a small bowl, then add to batter. Beat on low speed after each addition until yolk disappears. Scrape bowl between additions. Sprinkle flour over batter and fold in gently with a spatula.
  6. Create caramel swirl: Pour about two-thirds of the cheesecake batter into cooled crust. Warm ¼ cup of salted caramel sauce slightly (about 10 seconds in microwave). Drop spoonfuls of caramel over batter. Use a knife or skewer to gently swirl through. Pour remaining batter on top, then repeat with another 2 tablespoons of caramel.
  7. Prepare water bath: Place foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into roasting pan until it reaches about halfway up sides of springform pan.
  8. Bake: Bake at 325°F (163°C) for 55–65 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly when gently shaken.
  9. Cool gradually: Turn off oven and crack door open. Let cheesecake sit in warm oven for 1 hour. Remove from water bath, take off foil, and let cool completely on a wire rack.
  10. Chill overnight: Cover pan with plastic wrap and refrigerate for at least 6 hours, but ideally overnight.
  11. Finish and serve: When ready to serve, run a thin knife around edge of pan before releasing springform clasp. Drizzle remaining caramel sauce over top, sprinkle with flaky sea salt, and add whipped cream if desired. Slice with a sharp knife, wiping it clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix to avoid cracks. The water bath is recommended for a creamy texture and to prevent cracking. For clean slices, use a warm knife. Cheesecake can be frozen for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake, salted caramel cheesecake, fall dessert, Thanksgiving dessert, easy cheesecake recipe, no water bath cheesecake, pumpkin dessert, caramel swirl cheesecake

Find it online: https://zoeplate.com/creamy-salted-caramel-pumpkin-cheesecake-easy-fall-dessert-recipe/