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

Caramel Topped Pumpkin Cheesecake

5 from 5 reviews

A lightly spiced, ultra creamy pumpkin cheesecake topped with luscious 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.