Caramel Pumpkin Cheesecake

The only thing better than pumpkin pie is a caramel pumpkin cheesecake! This creamy pumpkin cheesecake with a lightly spiced easy gingersnap cheesecake crust is smooth and delicious! It’ll be your new favourite holiday cheesecake.

Love cheesecake? Me too! If you’re looking to try a few other cakes you should give this strawberry rhubarb cheesecake, or Toblerone cheesecake a try!

*Please note* This post was first published in 2022 but has since been updated with a video.

When was the last time you went to The Cheesecake Factory? We don’t get to go often but it’s always such a delight when we do! There are so many different kinds of cheesecake to choose from, the choice is almost too hard. Whatever flavor I choose, I almost always go for something with caramel and chocolate. Caramel and cheesecake is a match made in heaven!

Why You’ll Love This Cheesecake

If we’ve already established that you are a cheesecake fan, let’s now add in some pumpkin to the mix and you’ve got yourself a terrific holiday dessert! Our Thanksgiving is already this weekend, and this pumpkin cheesecake would be the perfect dessert. Thanksgiving always seems to sneak up on us every year!

A few other reasons to love this dessert:

• it can easily be made gluten free using gluten free gingersnap cookies
• it’s a great alternative to pumpkin pie if you’re not a fan or you’re serving dessert to company who may want something different
• it can be made all in one day!

Ingredients Needed

What ingredients do you need for this caramel pumpkin cheesecake?

I find a gingersnap crust is the perfect flavor to accompany the caramel and pumpkin. For the crust, you’ll need:

• crushed gingersnap cookies: use pre-crushed cookies or do it the old fashioned way with a rolling pin and cookies in a ziploc bag
• melted butter: unsalted butter is the preferred butter of choice here!
• granulated sugar

For the cheesecake itself, you’ll need the following:

• full-fat cream cheese: be sure to use the cream cheese blocks, not the spreadable cream cheese tub. You can also use low-fat cream cheese if you’d prefer but you’ll get the richest flavour with full-fat. Don’t use fat-free as the water content is too high!
• pure canned pumpkin: you want 100% pure pumpkin not pumpkin pie filling as it contains all sorts of flavours and additives!
• eggs
• granulated sugar
• pumpkin pie spice: buy store-bought spice or make your own
• cinnamon
• vanilla extract
• caramel: you can make your own salted caramel for this recipe or you can buy it

To top the cheesecake once its made, you’ll need additional caramel sauce and some chopped pecans and possible whipped cream if you’re feeling indulgent!

Recipe Directions

For full recipe directions see the recipe card below.

Make the gingersnap crust:

The crust is so simple! In a large mixing bowl, combine together the crushed gingersnap cookies along with the granulated sugar and melted butter. Press the crust into a lightly greased springform cheesecake pan, up along the edges.

Bake the crust in an oven preheated to 350 F for 9-10 minutes and until fragrant. Let the crust cool while you prepare the filling.

Making The Caramel Pumpkin Cheesecake Filling

1. Use a stand mixer fitted with the paddle attachment or an electric handheld beater to beat the softened cream cheese on high, before adding the sugar and mixing again.
2. Add the eggs, one at a time, with the mixer running on low, before adding in the pumpkin and mixing thoroughly. Next, add the spices and vanilla, followed by 1/2 cup of caramel sauce, mixing until smooth.
3. Pour the filling into the prepared crust and smooth out the top. Bake the cheesecake in the oven for about an hour and 10 minutes. You can check it at one hour and give it a gentle shake. If the center of the cheesecake is still quite wiggly, you’ll want to bake it longer (try another 10 minutes) before checking again. When the inside is fairly firm, turn off the oven and open the door just a crack to allow the heat and steam to escape for about an hour before placing it in the fridge.
4. Keep the cheesecake in the fridge for at least 5-6 hours before removing it from the pan. Slide a knife around the edge of the cheesecake, then open the springform pan to release it and carefully place it on a serving plate.

Once you’re ready to serve the cake, drizzle the extra caramel sauce on top of the cheesecake and add the chopped pecans. I like to also add whipped cream on top as a decoration (plus its delicious)!

Storing The Cheesecake

The cheesecake should not stay out at room temperature for much longer than about an hour. You can store the cheesecake in the fridge, in an airtight container, for 4-5 days.

This cheesecake can also be frozen in an airtight container for up to 2 months. I would not add the extra caramel on top or the whipped cream if you plan to freeze the cheesecake. Thaw the cheesecake overnight in the fridge before decorating and serving!

Is A Water Bath Necessary When Baking a Cheesecake?

There are a few different ways of doing a water bath, but regardless of how you do it, a water bath is necessary to ensure there are no cracks in your cheesecake, as well as to prevent the middle of the cake from caving in. It’s a pain in the butt, BUT definitely worth it!

See my tips and tricks above for full instructions on a water bath.

Some Of My Other Favourite Holiday Desserts

It’s the best time of year! If you like dessert as much as I do, you’ll love some of these other favourites from the blog:

• pumpkin caramel cake
• chocolate caramel cheesecake
• mini egg cheesecake
• peppermint chocolate tart
• salted caramel apple cake

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