Description
This Pumpkin Caramel Swirl Cheesecake is the perfect autumn dessert, combining the creamy richness of cheesecake with the warm, spiced flavors of pumpkin and a luscious swirl of caramel. With its buttery graham cracker crust and a show-stopping caramel drizzle, this dessert is a guaranteed crowd-pleaser for any occasion!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
For the Caramel Swirl:
- 1/2 cup caramel sauce
Optional Toppings:
- Whipped cream
- Extra caramel sauce for drizzling
- Chopped pecans
Instructions
- Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper, and wrap the outside tightly with foil.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8-10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add pumpkin puree, eggs (one at a time), vanilla, cinnamon, nutmeg, and ginger. Mix until fully combined.
- Pour half of the filling over the crust. Drizzle with caramel sauce and use a skewer or knife to swirl it gently. Repeat with the remaining filling and more caramel sauce, swirling again.
- Place the springform pan in a larger roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
- Bake for 70-80 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the oven, run a knife around the edges, and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Before serving, decorate with whipped cream, a drizzle of caramel, and chopped pecans, if desired. Slice and enjoy!
Notes
- For a nutty twist, add crushed pecans or walnuts to the crust mixture.
- Use homemade or store-bought caramel sauce based on your preference.
- This cheesecake freezes well; wrap tightly and store for up to 2 months.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 80 minutes