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Pumpkin Caramel Cheesecake Delight

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A luscious layered dessert featuring a creamy pumpkin cheesecake base, rich caramel topping, and a buttery graham cracker crust—perfect for autumn indulgence.

Ingredients

Scale
  • 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

  1. Preheat oven to 325 °F (160 °C). Mix graham crumbs and melted butter, then press into the bottom of a 9‑inch springform pan.
  2. In a large bowl, beat cream cheese until smooth. Add sugar and salt, mixing well.
  3. Blend in pumpkin puree, vanilla, and spices until combined.
  4. Add eggs one at a time, mixing just until incorporated. Gently fold in ½ cup caramel sauce.
  5. Pour filling over crust and smooth the top.
  6. Bake for 50–60 minutes until edges are set and center slightly wobbles.
  7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
  8. Chill in refrigerator for at least 4 hours or overnight.
  9. 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

Find it online: https://ukfinda.com/pumpkin-caramel-cheesecake-delight/