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Pumpkin Cheesecake - an exquisite, seasonal cheesecake with a stunning caramel topping

Caramel Topped Pumpkin Cheesecake

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Pumpkin cheesecake is the perfect autumn indulgence! This creamy, dreamy spiced homemade cheesecake with a swirl of caramel is the best cheesecake for Fall!

A slice of Caramel Topped Pumpkin Cheesecake on a white dessert plate

Caramel Topped Pumpkin Cheesecake 

The picky hubby is a huge fan of  the classic pumpkin pie. It’s a must make for Thanksgiving. But no tweaking allowed. Pumpkin chiffon pie is a no go and, heaven forbid, no substitutions like this outrageously delicious pumpkin cheesecake.

He also won’t touch pumpkin bread, Easy Pumpkin Fudge, pumpkin bars or any other of my favorite pumpkin recipes. Well, it’s his loss. Though I really don’t get his logic, I was A-OK with more of this dessert for me.

Caramel Topped Pumpkin Cheesecake on a white serving plate

How to Make a Pumpkin Cheesecake

My two top tips for making perfect cheesecakes never change. First, have your ingredients at room temperature, mainly the eggs and cream cheese. This makes a world of difference in how they incorporate into the batter. You want a smooth, lump free batter for the silkiest cheesecake.

Second, use the paddle attachment for mixing. A whisk will incorporated too much air and the texture will reflect that.

I’d never used this combination before, but drizzling caramel sauce over pumpkin cheesecake turned out to be one stupendous idea! You could drizzle and swirl or just pour some caramel sauce over the top of each slice.

But I piped a spiral of caramel over the cream cheese topping, then used a skewer to make this starburst design. I’m not too artsy, so don’t worry, this is an easy technique.

I’ve made pumpkin cheesecakes before, but this one trumps any previous versions. The texture is light and luscious, and oh, so creamy. I’d pick a slice of this beauty over pumpkin pie every time!

You Might Need:

Caramel Topped Pumpkin Cheesecake from above on a white cake plateProgressive EatsProgressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about Pumpkin and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. With autumn in full swing, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkin in all sorts of dishes, from Breakfast to Dessert. Check out all the delicious dishes this month:



If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Caramel Topped Pumpkin Cheesecake

Caramel Topped Pumpkin Cheesecake

A lightly spiced, ultra creamy pumpkin cheesecake topped with luscious caramel sauce

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Yield 12 servings



  • 2 cups graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1 stick butter, melted


  • 4 8-ounce packages cream cheese, room temperature
  • 1 2/3 cups sugar
  • 1 1/2 cups canned pumpkin (not pumpkin pie mix)
  • 9 tablespoons whipping cream
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon vanilla
  • 4 eggs
  • 1/4 cup high-quality caramel sauce (I used Better Boy Bourbon Caramel Sauce)


For Crust:

  1. Preheat oven to 350°. Wrap base of a 9-inch springform pan with 2¾-inch sides with a double layer of heavy duty (or regular) foil. Set aside.
  2. Mix together graham cracker crumbs and brown sugar. Add melted butter and mix until combined. Press crust mixture onto bottom and up about 1 inch along the side of the pan.

For Filling:

  1. Using a stand mixer fit with the paddle attachment, beat cream cheese and sugar until light. Reserve ¾ cup of the mixture to use as the topping (cover and chill). Add pumpkin, 4 tablespoons whipping cream, cinnamon, allspice and vanilla to the pumpkin mixture and mix until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into the crust. Make a water bath by pouring boiling water into a large roaster to about an inch up the sides of the pan, and place in heated oven. Place well-wrapped springform pan filled with cheesecake batter into the roaster. Bake until cheesecake moves only slightly when the pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run a knife around the perimeter of the pan to loosen Cool. Cover tightly and refrigerate overnight.
  2. Release pan sides from cheesecake. Bring remaining ¾ cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Pour cream cheese mixture over cheesecake, spreading evenly. Drizzle with caramel sauce or using a ziplock bag with a hole cut in the corner, starting at the center, pipe a spiral from the middle to the edges. Take a skewer and draw "spokes" from the center to the edge to make a web-like pattern.


Total time does not reflect cooling and chilling times.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 596 Total Fat: 41g Saturated Fat: 23g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 171mg Sodium: 415mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 2g Sugar: 41g Sugar Alcohols: 0g Protein: 9g
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43 comments on “Caramel Topped Pumpkin Cheesecake”

  1. Looks terrific! I think your hubby is very Lucky !!

  2. This is a beautiful cheesecake especially the topping with the caramel spider’s web!

  3. This looks utterly delicious Liz. I must make this – and with caramel topping? What a perfect Autumnal treat!

  4. Absolutely gorgeous! Add one little plastic spider and it would be perfect for this weekend too:@)

  5. Pumpkin and caramel sounds like a fantastic combination! The swirl on top is gorgeous!

  6. Absolutely divine looking cheesecake. I am not a fan of pumpkin pie. I love anything else pumpkin and with caramel it is irresistible.

  7. Looks so creamy.. and the caramel on top looks just amazing!

  8. This looks simply glorious, Liz. Love that beautifully done swirls atop.

  9. This looks so good, great way to use pumpkin.

  10. Such a sublime cheesecake, Liz! I’ve been obsessed with all things caramel and pumpkin this fall, so this is calling my name!

  11. What a stunning pumpkin cheesecake – I love the design. This would be perfect for the holidays!

  12. I adore cheesecake!!! My family can’t have dairy… but I can. Would it be wrong to make a cake all for me and eat it in front of them???

  13. Cheesecake is my absolute favorite and I love that gorgeous caramel topping!

  14. This looks beautiful! I think I’m going to make it and eat it!!!

  15. This is stunning!!!!
    Great job!

  16. Looks delicious, Liz!

  17. I would comment on how delicious-sounding this cheesecake is, and how misguided your husband is for preferring plain old pumpkin pie, but I can’t stop staring at the gorgeous swirl on the top. You’re way too modest when you say that you’re “not too artsy.”

  18. Pumpkin and caramel? Nope, I haven’t had it either. But now that I know about it, I want it. I WANT it! 🙂 This sounds delish — really creative. And gorgeous, too. Thank you!

  19. great idea Liz to add a caramel sauce on top, love the design. I like all pumpkin desserts so would adore a slice of this cheesecake

  20. Wow, Liz, this has to be the ultimate pumpkin dessert if I’ve ever seen it! The caramel on top is perfect!

  21. Such a lovely alternative to the ubiquitous pumpkin pie. The caramel swirls are beautiful! Consider it pinned 🙂

  22. Hi Liz, this sounds and looks delicious, love the swirl on top.

  23. I wonder if the “Thanksgiving troops” at my house would revolt if I switched out pumpkin pie for this beauty. GREG

  24. This cheesecake is such a showstopper, Liz! I love the beautiful swirls!

  25. Wow that looks amazing! Pumpkin + caramel is such a flawless combo, bet it works wonderfully in this cheesecake 😛

  26. It really is funny how some people just do not want to mess with tradition. I get it though…you already love something, so why mess with it. However, I am TOTALLY open to switching up pumpkin pie for this pumpkin cheesecake. It sounds amazing and it’s way more beautiful than regular old pumpkin pie. 😉

  27. Ooooo, you make the spiral design look and sound so easy….Tempted to try this magnificent holiday treat à la the always gourmet Skinny Chick!

  28. This cheesecake is stunning. I know I could never do such a beautiful job with my caramel… really well done Liz! 🙂

  29. This is really a very beautiful cake!
    I LOVE the spider decoration

  30. Fantastic job on the swirl and feel free to send leftovers this way when you make this again!

  31. Pumpkin cheesecake is my mom’s favorite. I’ve never even had it. I need to make this, though I don’t think my decorations will turn out as well as yours.

  32. Lizzy,
    Gorgeous cheesecake! My hubby will only eat my pumpkin bread, no pie or anything else. Funny how they get so picky.

  33. Absolutely gorgeous, Liz! Seriously. And I’d be fine with more for me too, but my husband would be all over this one!

  34. Gorgeous cheesecake! Bookmarked!

  35. This looks fantastic

  36. Stunning! I am addicted to pumpkin cheesecake, it’s the combination of two amazing flavors, pumpkin and cheesecake. Your cheesecake looks perfect Liz.

  37. This would be the perfect Thanksgiving dessert- so rich and delicious!

  38. Much better than pumpkin pie! Beautiful webbing on top.

  39. Caramel and pumpkin is such a good combo. I cannot wait to try this!

  40. What a delicious flavor combination! This will be a great dessert for Thanksgiving! 

  41. This is what fall desserts are made for!! Perfection!

  42. I made this for a Halloween party last night and it was the first dessert to go!

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