The ultimate fall dessert, this Pumpkin Cheesecake with Caramel Sauce is a smooth and silky pumpkin cheesecake topped with a homemade caramel sauce. Delectable!
If you are a pumpkin addict like I am, make sure you check out all this Pumpkin Cake, Baked Pumpkin Donuts, or all of my other pumpkin recipes!
Since we are knee deep in all things pumpkin season, I thought it would be fun to bring this pumpkin cheesecake recipe back to you all today. This is cheesecake perfection – rich and creamy with just the right amount of pumpkin and spice. And the caramel sauce totally takes it over the top and gives it something a little different. I’m always looking for a showstopper dessert idea when the holiday season rolls around, and this recipe is perfect for that.
Pumpkin Cheesecake Recipe
Since I have a love of pumpkin and a love of cheesecake, it’s not a secret that I’d be obsessed with this pumpkin cheesecake! It is actually quite simple to make, but here are some tips to help you make the best pumpkin cheesecake.
- This recipe calls for an 8-inch springform pan. The standard size is a 9-inch pan. If you don’t have an 8-inch, or if you don’t want to invest in one, you can substitute in a 9-inch pan but the cheesecake won’t be as thick and the baking time will be a little bit less.
- Make sure all of your ingredients are at room temperature. You don’t want to overbeat the eggs while mixing the batter, and having the ingredients at room temperature helps to make sure you have a smooth batter.
- I am a believer in a water bath for cheesecakes. Even when I’m not as concerned about cracks, I think the texture comes out better when you use a water bath. If you don’t have a pan large enough to fit your springform pan into, I have had readers say that they have just placed a dish of water on the rack underneath the cheesecake and that has helped. You can also eliminate the water bath completely, but my cheesecakes are never quite the same without it.
- I like to leave the cheesecake in the oven to cool. Just prop the door open – I use a wooden spoon or a towel, and leave the cheesecake so it will slowly come to room temperature.
- Once it is cool, refrigerate, covered, until it is completely chilled.
How to Make Caramel
I was intimidated by homemade caramel for a long time. It’s pretty temperamental – so sometimes it would work, and sometimes it wouldn’t work. But this caramel recipe is one that I’ve stuck with because it has worked so well for me. It’s pretty easy, so don’t be scared of it.
The only thing to caution you about is that if cooked too long, this caramel will start to harden as it cools. If this happens, just heat it to loosen it back up.
Here’s how you make it:
- Combine the sugar, water and corn syrup in a pot and stir it to combine. Try to avoid getting sugar up the sides of the pan, and if you do, use a wet pastry brush to push the sugar back into the mixture.
- Place the pot over medium-high heat. Do not stir at this point.
- Cook until the caramel becomes and amber color. Keep an eye on it, because it can go from pale to overcooked pretty quickly. If my caramel is starting to get really dark in one spot but not cooking on the other, simply swirl the mixture in the pan – do not stir it.
- When the caramel has reached your desired color, turn the heat to low and slowly add the cream. Be very careful doing this, as the mixture will probably start to bubble up and spit.
- Once it has calmed down, stir the mixture together to dissolve any clumps.
- Serve the caramel sauce warm over the pumpkin cheesecake. You can refrigerate the caramel and reheat when you are ready to serve the cheesecake.
More Cheesecake Inspired Recipes
No Bake Cheesecake Recipe
Reese’s Peanut Butter Cheesecake
Dulce de Leche Cheesecake
Pumpkin Cheesecake Pie
Pumpkin Cheesecake Cupcakes
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Pumpkin Cheesecake with Caramel Sauce
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours
- Yield: 16 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The ultimate fall dessert, this Pumpkin Cheesecake with Caramel Sauce is a smooth and silky pumpkin cheesecake topped with a homemade caramel sauce. Delectable!
Ingredients
Cheesecake
- 1–1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Caramel Sauce
- 2 cups sugar
- 1/2 cup water
- 1–1/2 tbsp light corn syrup
- 2/3 cup heavy cream
- 2 tbsp unsalted butter, at room temperature
Instructions
For the Cheesecake:
- Preheat oven to 350ºF. Wrap the outsides of an 8-inch springform pan* tightly with foil. (I usually triple wrap mine – you don’t want any water to be able to get to the cheesecake.)
- In a bowl, combine the graham cracker crumbs, melted butter and 1 tablespoon of sugar. Press the crumbs into the bottom and about 2/3 of the way up the sides of the springform pan. Bake the crust for 5 minutes, then set aside.
- In the bowl of a mixer, combine the cream cheese, 1 cup of sugar and vanilla. Beat until smooth. Add in the pumpkin, eggs, cinnamon, nutmeg and allspice, and continue beating until the mixture is smooth and creamy. Pour the filling over the crust.
- Place the pan in a roasting pan or any larger pan. Place in the oven, then pour water into the larger pan. You want about an inch of water surrounding the springform pan.**
- Bake for 60-70 minutes, or until the cheesecake is firmer around the edges, but still a bit jiggly in the center. Keep the cheesecake in the oven, but turn it off and put a towel or wooden spoon in the door to prop it open. Let the cheesecake stay in the oven until it has come to room temperature, then remove, wrap in plastic wrap and refrigerate until cold.
- When ready to serve, run a knife around the outside of the cake and then remove the sides of the springform pan.
For the Caramel Sauce:***
- Combine the sugar, water and corn syrup in a medium saucepan. Stir just to combine the ingredients, then place over medium-high heat. Cook, without stirring, until the caramel starts to turn an amber color, 5-10 minutes. Lower the heat and slowly add the cream and butter. Stand back, as it may start to spit and bubble up. Once the spatters calm down a bit, stir to combine and dissolve any lumps.
- Drizzle the caramel sauce over individual cheesecake slices.
Recipe Notes:
*This cheesecake calls for an 8-inch springform pan, while the standard size is usually a 9-inch pan. If you don’t have an 8-inch, you can substitute in a 9-inch, but the cheesecake won’t be as thick and you will need to adjust the baking time.
**I always bake my cheesecakes in a water bath to ensure that they cook evenly. The water bath also helps to avoid cracking on the top of the cheesecake as well. If you don’t have a pan large enough to fit your springform pan into, I have had readers say that they have just placed a dish of water on the rack underneath the cheesecake and that has helped. You can also eliminate the water bath completely, but my cheesecakes are never quite the same without it.
***If cooked too long, this caramel will start to harden as it cools. If this happens, just heat it to loosen it back up.
Cheesecake recipe adapted from food.com
Caramel sauce source Baking: From My Home to Yours
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1 slice
- Calories: 414
- Sugar: 41 g
- Sodium: 175 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg
Keywords: pumpkin cheesecake, caramel sauce
Luann Kranz says
I loved this recipe so much.! Easy to follow directions was a bonus.
★★★★★
Jackie says
This cheesecake is easy and delicious! Made it for he Holidays. I just can’t get it to stop cracking. Any advice would be great!
★★★★★
Chels R. says
WOW! Does that look good. Better than anything I’ve seen advertised in the restaurants.
Laura (Tutti Dolci) says
Such a gorgeous cheesecake, I love the caramel topping!
Cookin Canuck says
I really, really need to stop visiting your site when I’m hungry. This cheesecake and that caramel sauce are going to be lurking in my mind all day long.
Angelyn @ Everyday Desserts says
this looks amazing! need to make this asap!
ps: happy birthday! 🙂
Rachel @ Baked by Rachel says
Love this!! And all that caramel omg yes please!
Dorothy @ Crazy for Crust says
Oh SWOON! Love this!
Catherine says
What a beautiful, indulgent dessert for the holiday season. Blessings, Catherine
jamie says
Thank you, thank you, thank you!……and Happy, belated, Birthday!
Thank you for posting a REAL caramel sauce recipe ( as opossed to the many, many bloggers who used High Fructose Corn Syrup laced bottled caramel sauce! ) for the topping of this pumpkin cheesecake.
It took me an hour of searching but I found the winning recipe thanks to your site…it is ‘favorited’. Anyone who uses bottled, canned or imitation ingredients as a substitute for REAL, Organic ( after all, we ARE organic in our biological make-up! ) ingredients will regret the shortcuts in the long run. I know. I now have Chronic Pancreatitis due to consuming copious amounts of HFCS laced products ubiquitous in almost all prepackaged foods on your grocers shelves today.
It is a huge responsibility to the public to share healthy recipes and information. Thanks for sharing the former.
I wish you a healthy baby and a loving environment tin which to nurture this beautiful new soul. Welcome to the new baby!
Jamie in Michigan
Maris says
This looks AMAZING! I love pumpkin and always look for new recipes. The cupcakes are SO cute too with the candy corn pumpkin on top 🙂
AmyWood12 says
Thanks for this awesome recipe! am in the middle of trying it out right now, and so far, so good!
Kevin says
That looks so good with the caramel sauce dripping all over it. I really like the pumpkin and cheese cake combo. I hope you had a great birthday!
Elle says
What a gorgeous cheesecake! And happy belated birthday!
Peabody says
Happy Belated Birthday!
I can’t believe I almost missed this post. Three of my loves in one, pumpkin, caramel and cheesecake. I am loving this.
Megan. says
cheesecake is easily my favorite dessert. and this is the perfect version for fall!
Suzana says
Deborah, hope you had a great day. Happy Belated Birthday!! I’m at the moment with a pumpkin invasion in my kitchen, so this recipe sounds (and looks!) perfect.
RecipeGirl says
Happy bday (belated)!
Great treat to celebrate your bday, end of summer & beginning of fall. I love caramel sauce on top!
Chocolate Shavings says
Your cheesecake looks amazing! Happy birthday and congratulations on the child to come, I wish you all the best!
Mochachocolata Rita says
happy belated bday and congratsssss
and this sounds soooo perfect for the looming halloween ahead 🙂
Ingrid says
Hi~
This is my first time here. Haven’t looked past your cheesecake yet but will definitely look around.
Your cheesecake looks DELISH! Love the caramel dripping down the sides!
~ingrid
Christine says
Happy belated birthday on the last day of summer. Mine was the first day of fall. So Happy Birthday to us!
This Cheescake looks DELICIOUS! Gonna have to try it! 🙂
April says
Happy Birthday!! I am loving all fo the pumpkin desserts popping up all over, and this one is at the top of the list!
Bellini Valli says
Your birthday is the very same day as my daughters!!! Someday we will both be in Mexico at Chitzen Itza to welcome the solstice. A great substitution would be to have a piece of pumpkin cheesecake:D
Tasty Trends says
happy birthday!
i am not a huge fan of cheesecake but i do like pumpkin cheesecake. i guess that would be since i love anything that has to do with pumpkin!
Emiline says
Happy Birthday Deborah! I think you’re waaay young. Age is nothing, I think. It doesn’t matter.
Your cheesecake looks splendid! I can’t wait to bake with pumpkin.
How’s your new camera working out? I’m shopping for a new one. So expensive though.
~Holly says
Yum!! I am so excited for fall. I will be making this soon! 🙂 Happy Birthday and Congrats on the upcoming arrival! 🙂
Shandy says
Happy Birthday!!! You are one of the most thoughtful and caring people I have had the pleasure of reading and blogging with. No matter what age, a baby is so precious and their love and cute little smiles makes being a Mom special.
I absolutely LOVE pumpkin pie and cheesecake and this one looks so delicious. I am glad you caved and made it for your b-day.
Kristen says
Happy birthday! You are a spring chicken 🙂
What a great dessert for a great birthday year… lots of wonderful things happening to you this year.
My b-day is on the 5th and I think I’ve just found my b-day cake too! I’ve been eyeing this recipe on Zaar now for quite some time.
Dana McCauley says
That looks like a very good cake – Happy Birthday!
I don’t usually dig on cheese cake but tonight i could eat an entire full recipe by myself. I’m dying for something rich and sweet – that is the difference between 21 and 42: the cravings get crazy on this side of middle age!
kamailesfood says
Happy Birthday! 🙂
I’m a huge fan of pumpkin, cheesecake and caramel! This looks like a real winner.
maggie says
I have never made a cheesecake but this looks sooo delicious…
Cynthia says
Happy belated birthday! Seems like ages since I’ve visited.
Joe Horn says
I love caramel and I love cheesecake. This looks wonderful!
farida says
Happy B-day to you! We are teh same age:) I am turning 31 in december. Can’t believe it:) Should we say life begins at 31 or is it not true?:)
Your cake looks great! Enjoy your birthday and remember, age doesn’t matter, what matters is how old you feel inside. Have fun:)
chou says
Congratulations on 31! I have to agree with your sentiments in the first paragraph. I never imagined myself at 30 and childless–maybe 31 will be my lucky year? 😉
ttfn300 says
Sounds like a slice of heaven!! HAPPY BIRTHDAY 🙂
Mel, A Dramatic Mommy says
Happy Birthday!
lalaine says
Since I was never really fastidious about how I looked, I’ve always thought I will love growing old and will age gracefully. But now that I am 38 with gray hairs sneaking in and with things starting to hang, I am now always in the salon touching up my roots and I have, at one point, seriously considered surgery! Normal reactions, I guess, in the face of mortality.
Hey! Congratulations on the pregnancy…and the cheesecake! Looks gooey good!
Cakespy says
Welcome fall, indeed!!! I’m gladly bidding summer adieu for treats like this! 🙂
JennDZ - The Leftover Queen says
HAPPY BIRTHDAY!!!!
I love pumpkin cheesecake and this looks fantastic!
I know what you mean about 31 (I am 31 t00) and it was a lot more sobering than 30 – especially since I haven’t even started having kids yet! ack!
Mary says
Happy Birthday! This looks sinfully delicious.
Dhanggit says
Happy Happy Birthday to you my dear Deb! Big kisses from me to you and to your little one! Btw that pumpkin looks amazing!
Grace says
happy belated birthday to you, milady! here’s hoping it was the best one yet. 🙂
meanwhile, your cheesecake looks perfect! quite honestly, it looks more appetizing than a lot of what they serve at the cheesecake factory. 🙂
My Sweet & Saucy says
I am loving that pumpkin is starting to show up…it is Fall time!!! This looks lovely!
My Sweet & Saucy says
I am loving that pumpkin is starting to show up…it is Fall time!!! This looks lovely!
Meeta says
Deborah – happy happy birthday! It’s been a huge pleasure getting to know you through your blog. I really wish you all the very best for the future and with the little one I know you will have a wonderful adventure coming into your life.
the pumpkin pie looks simply awesome. hope you saved me a piece!
Gigi says
Happy Birthday! And cheesecake sounds like a great alternative to birthday cake.
Paula says
Happy, Happy Birthday! Your cake of choice for your special celebration is glorious! I hope you made at least one yummy noise when you ate it! Just wait until you get to make cakes for your little one!
Deb says
Belated birthday greetings :-). The cheesecake looks absolutely divine. Yummo!
Brilynn says
Happy Birthday!
Pumpkin cheesecake sounds like an excellent way to celebrate!
I’ve made my own birthday cake for the past couple years now and everytime I tell someone I made my own cake they look at me like it’s so sad. But I WANT to make my own cake, I like to do it! They just don’t understand.
Prudy says
Happy Birthday! I had my first baby at age 30, much later than I ever though, but it all turned out for the best. What a great day to have a birthday and oh how I love pumpkin cheesecake.
Elle says
Happy Birthday Deborah! Can’t hink of a nicer way to celebrate than this Fall themed cheesecake…and caramel sauce, too. Mmmmm.
PheMom says
Happy Birthday!!!! Give yourself a promise now to two full spa days – one toward the end of your pregnancy when you are starting to feel crazy, and one as soon as possible after baby is here – maybe about 2 months old so you can feel like you again. Also, read BabyWise – it is a great book that can help you figure out how to have baby sleeping a good stretch through the night around 8 weeks. You’ll start feeling more like yourself again.
Anyway, that cheesecake and caramel sauce look amazing. I haven’t tried the caramel sauce out of Dorie’s book yet, but it looks fantastic!
glamah16 says
Happy Birthday.This is the most important year of your life with the baby coming. All the best. Great idea to use pumpkin in the cheesecake.
Amber says
A very happy birthday to you. I loved my 30’s. I hated hated hated turning 50 last year, 51, not so bad.
The cheesecake…oooohhhh!
I love chocolate the best but right behind it is lemon and caramel.
The frozen lemon mousse was actually for a family birthday party for 36 people in Napa and it was wonderful. I had been testing it beforehand and was gone for 5 days working on the party.
KJ says
wow, this looks sinfully delicious. a great birthday treat!!!
Heather says
happy birthday! pumpkin and caramel may very well be the best flavor combination ever!!
Lisa says
Looks good! Happy Birthday!
Astra Libris says
Congratulations – on your birthday and the upcoming birth of your first child!! Such beautiful milestones! And a beautiful cheesecake! 🙂
Mandy says
happy belated birthday Deborah. The pumpkin cheesecake looks delicious! What cake did you get on your actual day?
Jenny says
Hi Deborah,
I’ve got a couple more months of 31 and it’s been a great year! I hope yours is great, especially with your little one coming soon! This cheesecake looks absolutely incredible! Happy Birthday!!
sunita says
Happy belated b’day, dear Deborah…hope you had agreat day. The cheesecake looks awesome…what a way to welcome fall 🙂
StickyGooeyCreamyChewy says
Happy Birthday! Thirty-one hurt me a lot more than thirty did too. Just wait! In a few years, you’ll be wishing for that thirty-one again!
That cheesecake looks absolutely scrumptious! A perfect dish to welcome Fall!
Megan says
Oh, and Happy Birthday! Hope your day is filled with great things and great food!!!
Megan says
A great way to welcome Fall or any day of the week. Love pumpkin and caramel and cheesecake, wish I had just a sliver (or two!)
http://feedingjason.blogspot.com/ says
OMG! That sounds delicious!
Thanks for sharing!
Ben says
Happy birthday! I love cheesecake factory on my birthday and this pumpkin cake looks to die for. I love this time of the year and all the pumpkin recipes that start to pop up around. Great GREAT recipe 😀
Erin says
Hope you had a great birthday! This cheesecake looks so good! I’ll have to remember this when I want to make a pumpkin cheesecake later in the fall. It sounds like it would be great with the caramel sauce!
flower says
Happy Birthday, hope you had a great 1.
Id love to make the cheesecake, but I dont think canned pumpkin exists in England 🙁
Mrs. L says
Happy Belated Birthday! And yummy looking cheesecake.
noble pig says
Happy Birthday, one day late! I was thirty and pregnant over the 1999-2000 New Year…I remember when I was 8 or 9 years old on New Years my brother and I fugured out how old we would be at the millenium New Year and I remember thinking WOW I would be thirty. We then proceeded to plan the biggest New Years party of all time. So when it was the millenium New Year I was 30 and pregnant and exhausted, I went to bed at 9 o’clock and miraculously all the computers still worked in the morning. I also have no idea why I just blabbed all that! Nice cake!
Dawn says
Happy belated Birthday. You must be a Libra? I am.
Don’t you just love how caramel sauce brings it all together?
Such a gorgeous looking cheesecake.
kimberleyblue says
Happy birthday, and thanks for giving us all such a great gift – that awesome recipe! Yum, sounds perfect for these fall days.
Sarah says
Happy birthday! Your cheesecake sounds terrific. I bridge the gap to 30 this week…we will see how my 30s measure up!
The Mediocre Cook says
Happy Birthday! I felt old when my first son was born 5 years ago and I’m only 31 now. At least your children will have tasty food to eat! Which is better than what my children get to suffer through 🙂
Maria says
Happy Birthday Deb!! Your 30’s are supposed to be when your at your prime, so enjoy!
Your cheesecake looks really delish and the perfect recipe to welcome Fall.
Maria
x
Patricia Scarpin says
Happy birthday, dear Deb!
That cheesecake looks delicious and the perfect way to celebrate!
LaDue & Crew says
Thanks for the cupcake comment! They are different, maybe not for everyone, but hey, I had to start the challenge somewhere! Now your dessert is making my mouth totally water! Geez, I don’t think I’ll ever lose this post baby weight if I keep reading this stuff, lol… btw, Happy Birthday!
LaDue & Crew says
Thanks for the cupcake comment! They are different, maybe not for everyone, but hey, I had to start the challenge somewhere! Now your dessert is making my mouth totally water! Geez, I don’t think I’ll ever lose this post baby weight if I keep reading this stuff, lol… btw, Happy Birthday!
Tartelette says
Happy Birthday! 31 is still young..I am 33 and still feel like 25!!
The pumpkin cheesecake would make me very very happy! Looks wonderful!
Nicole says
Happy birthday!! Pumpkin cheesecake and caramel sauce…sounds like a match made in heaven! 🙂
Rosa's Yummy Yums says
Happy Birthday! Wishing all the best on this very special day!
Your cheesecake looks fantastic! Really tempting with all those ooey gooey caramel sauce!
cheers,
Rosa
Jaime says
happy birthday deborah! i’m so glad you enjoyed this cheesecake 🙂 it looks delicious and makes me want to make it again right away. i always love visiting your blog – i wish there weren’t so many out there to visit so i could stop by more often.
oh and i hear ya on the feeling old thing. i also thought i’d be done having kids by 30 but i’m about to turn 29 and have yet to have my first kid (though we are trying now). don’t think of it as getting old, just that you’re about to start a new chapter of your life 🙂
Patsyk says
Happy, Happy Birthday!!!!
You are a girl after my own heart with that cheesecake! Yum!!!!
CECIL says
Happy 31st Birthday!!! Hmm…when I am ready for pregnancy, I may be well in my mid 30s (I am 29 now), so..31 is nothing!! 🙂
Pumpkin cheesecake! That sounds delicious! What a perfect dessert for fall season.
Aimée says
Happy birthday! I agree that autumn is ideal for birthdays. 🙂
Wish I could have shared a slice of this cheesecake with you, it looks fabulous.
Happy cook says
Happy Birthday .
31 oh that is nothing at all.
Trying adding on eight more then you will be like me 🙂
Love the cake, have never done anything sweet with pumpkin. Always made soup or a curry
Mary says
Happy Birthday! The cheesecake really looks yummy. And if it makes you feel better, I found my first grey hair before I turned 21 and I’m 36 and childless. I kinda feel like I missed a turn somewhere! 😀
kat says
Happy Birthday! Isn’t pumpkin cheesecake divine!
Katie says
Many happy returns!
That cheesecake looks amazing and perfect for this time of year
Maria says
Happy birthday! I hope it was a good one! It was my sister’s bday too:) Glad you celebrated with a yummy dessert! the cheesecake looks amazing!
Erika says
Happy Birthday! 31 hasn’t been bad so far…although I’ve only been there for a month myself. 🙂
That pumpkin cheesecake looks amazing! I’m going to have to make that for company sometime soon. (If I didn’t make it for company, I’d eat it all myself I suspect!)