Pumpkin Caramel Cheesecake Delight is a layered dessert that combines a buttery graham cracker crust, creamy pumpkin-spiced cheesecake, and sweet caramel drizzle for a show-stopping fall treat. Light yet indulgent, this no-bake delight is perfect for Thanksgiving or any autumn gathering.
Why You’ll Love This Recipe
- No baking required: Easy to make and assemble—ideal for busy holidays
- Creamy and flavorful: A perfect mix of pumpkin spice and tangy cream cheese
- Make-ahead dessert: Chills beautifully and tastes even better the next day
- Crowd-pleaser: Elegant layers that look as good as they taste
- Customizable: Switch up crusts, toppings, or add-ins to fit your style
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- Graham cracker crumbs
- Melted butter
- Brown sugar
Cheesecake layer:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Whipped topping or homemade whipped cream
Pumpkin layer:
- Pumpkin purée
- Instant vanilla pudding mix
- Pumpkin pie spice
- Milk
Toppings:
- Whipped topping
- Caramel sauce
- Optional: chopped pecans or crushed toffee bits
Directions
- Prepare crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of a 9×13″ dish and chill.
- Make cheesecake layer: Beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped topping. Spread evenly over the crust.
- Make pumpkin layer: Whisk together pumpkin purée, instant pudding mix, milk, and pumpkin pie spice until thick. Spread over the cheesecake layer.
- Top and chill: Spread remaining whipped topping over the pumpkin layer. Drizzle with caramel sauce and sprinkle with nuts or toffee bits if using.
- Chill thoroughly: Refrigerate at least 4 hours, preferably overnight, before serving.
Servings and timing
- Servings: 12–15
- Prep time: 20 minutes
- Chill time: 4 hours
- Total time: 4 hours 20 minutes
Variations
- Use a gingersnap crust for extra spice
- Add crushed pecans to the crust for crunch
- Top with toffee bits or chocolate shavings
- Substitute butterscotch pudding for a caramel twist
- Make mini versions in jars or cupcake liners for individual servings
Storage/reheating
- Storage: Keep covered in the refrigerator for up to 5 days
- Freezing: Freeze tightly covered for up to 2 months. Thaw overnight in the fridge before serving
- Reheating: Not recommended—best served chilled
FAQs
1. Can I use homemade whipped cream instead of Cool Whip?
Yes—just make sure it’s whipped to stiff peaks so it holds its shape.
2. Can I make this dessert ahead of time?
Absolutely! It tastes even better after a night in the fridge.
3. What kind of pumpkin should I use?
Use 100% pure pumpkin purée—not pumpkin pie filling.
4. Can I use a different pudding flavor?
Yes—cheesecake or butterscotch pudding also work well.
5. Is this gluten-free?
Use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free.
6. How firm should the pumpkin layer be?
It should be thick and spreadable—not runny. Chill helps it set further.
7. Can I add caramel between layers?
Yes—a thin caramel drizzle between the cheesecake and pumpkin layers adds extra richness.
8. What if I don’t have pumpkin pie spice?
Use a blend of cinnamon, nutmeg, ginger, and cloves.
9. Can I double this recipe?
Yes—make in two pans or a deep dish to serve a crowd.
10. Can I make it in individual cups?
Definitely—it’s great for parties or potlucks when served in cups or jars.
Conclusion
Pumpkin Caramel Cheesecake Delight brings together everything you love about fall—warm spices, creamy textures, and luscious caramel—all in one layered, no-bake dessert. It’s easy to prepare, beautiful to serve, and sure to become a seasonal favorite year after year.
PrintPumpkin Caramel Cheesecake Delight
A luscious layered dessert featuring a creamy pumpkin cheesecake base, rich caramel topping, and a buttery graham cracker crust—perfect for autumn indulgence.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 5 hrs (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs (about 16 crackers)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup caramel sauce (plus extra for drizzling)
- Optional: whipped cream and extra caramel for garnish
Instructions
- Preheat oven to 325 °F (160 °C). Mix graham crumbs and melted butter, then press into the bottom of a 9‑inch springform pan.
- In a large bowl, beat cream cheese until smooth. Add sugar and salt, mixing well.
- Blend in pumpkin puree, vanilla, and spices until combined.
- Add eggs one at a time, mixing just until incorporated. Gently fold in ½ cup caramel sauce.
- Pour filling over crust and smooth the top.
- Bake for 50–60 minutes until edges are set and center slightly wobbles.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
- Chill in refrigerator for at least 4 hours or overnight.
- Before serving, drizzle with extra caramel sauce and top with whipped cream if desired.
Notes
- Room temperature ingredients ensure a smooth cheesecake batter.
- Use a water bath (wrap pan in foil and place in a baking dish with hot water) to prevent cracks.
- Spices can be adjusted to taste or replaced with pumpkin pie spice.
- Store in refrigerator up to 5 days or freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice (1/12th)
- Calories: 380 kcal
- Sugar: 26 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg