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 favorite holiday cheesecake.

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!

Now – add in pumpkin – and you’ve got yourself a terrific holiday dessert! Our Thanksgiving is already this weekend, and this cheesecake would be the perfect dessert. Thanksgiving always seems to sneak up on us every year! We’ve been lucky with unseasonably warm weather this fall and I don’t want it to ever end!

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
• melted butter
• granulated sugar

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

• full-fat cream cheese (the blocks, not the tub)
• pure canned pumpkin (not pumpkin pie mix)
• eggs
• sugar
• pumpkin pie spice
• cinnamon
• vanilla extract
• caramel

You can make your own salted caramel for this recipe or you can buy your own. Be sure not to use pumpkin pie filling in the can, and choose the pure pumpkin instead!

To top the cheesecake once its made, you’ll need additional caramel sauce and some chopped pecans.

How do you make the gingersnap cheesecake 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. I used a 9″ pan for this recipe but a 10″ pan would work as well.

Tip: I always wrap the bottom of my pan in aluminum foil when baking a cheesecake crust, as I’ve sometimes had the melted butter seep through the bottom and create a sticky mess in my oven!

Press the crust up along the edges of the pan and then 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.

Steps on how to make the caramel pumpkin cheesecake:

1. Using a stand mixer fitted with the paddle attachment or an electric handheld beater, beat the softened cream cheese on high for 1 minute, 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. Add the pumpkin pie spice, cinnamon, and vanilla and mix until smooth. Next, add in 1/2 cup of the caramel sauce and mix until smooth.

3. Pour the filling into the prepared crust and smooth out the top. To avoid cracks in the cheesecake while baking, what I’ve found works the best is to place the pan into a slightly larger pan, than in another pan (see images). Pour boiling water into the last pan until about 1/2″ high, then place the cheesecake into the oven to bake. The steam from the water in the outer pan will alleviate any cracks while baking!

4. The cheesecake will bake 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. Leave the door like this for an hour to an hour and a half, before removing the cheesecake and placing it in the fridge to cool completely.

5. 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.

6. 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 at room temperature for much longer than about an hour. Keep 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 the water bath completely necessary?

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!

Some of my other favorite holiday desserts:

• pumpkin caramel cake
• peppermint chocolate tart
• mini maple pecan cakes
• salted caramel apple cake

Caramel Pumpkin Cheesecake

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• Author: Katherine | Love In My Oven
• Total Time: 8 hours
• Yield: 8–10 servings 1x

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Description

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 favorite holiday cheesecake!

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Ingredients

Scale 1x2x3x

Gingersnap Crust

• 2 cups finely crushed gingersnap cookies
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Cheesecake Filling

• 32 oz full fat cream cheese*, room temperature
• 1 cup pure pumpkin (not pumpkin pie filling)
• 1 cup granulated sugar
• 3 eggs, room temperature
• 1 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1/2 tsp pure vanilla extract
• 1/2 cup caramel sauce

Topping

• 1/2 cup chopped pecans
• 1/2 cup caramel sauce
• optional: whipped cream

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Instructions

1. Bake the gingersnap crust. Preheat the oven to 350 F and wrap the bottom of a 9″ or 10″ springform pan with aluminum foil. Spray the inside of the pan lightly with nonstick spray. In a medium mixing bowl, combine the crushed gingersnap cookies with the sugar and melted butter, stirring until completely combined.
2. Press the crust up along the edges of the pan and pack it down as firmly as possible. Bake the crust in the preheated oven for 9-10 minutes or until fragrant. Let the crust cool while you prepare the filling.
3. Make the cheesecake filling. Using a stand mixer fitted with the paddle attachment or an electric handheld beater, beat the softened cream cheese on high for 1 minute, before adding the sugar and mixing again. Add the eggs, one at a time, with the mixer running on low, before adding in the pumpkin and mixing thoroughly. Add the pumpkin pie spice, cinnamon, and vanilla and mix until smooth. Next, add in 1/2 cup of the caramel sauce and mix until smooth. Pour the filling into the prepared crust and smooth out the top.
4. Place the wrapped springform pan in another, larger pan, then place that pan into another pan (I use a cookie sheet). Pour boiling water into the last pan until about 1/2″ high, then carefully place the cheesecake into the oven to bake for 1 hour and 10 minutes.
5. After one hour, give the cheesecake 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. Leave the door like this for an hour before removing the cheesecake and placing it in the fridge to cool completely.
6. 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.
7. Top the cheesecake. Once you’re ready to serve the cake, drizzle the extra caramel sauce on top of the cheesecake and add the chopped pecans. If you’re using it, add whipped cream on top right before serving!

Store the cheesecake in the fridge, in an airtight container, for 4-5 days. See the post above for freezing instructions.

Notes

*Be sure to use the blocks of cream cheese, not the tubs

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Category: dessert
• Method: oven bake
• Cuisine: american

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