Pumpkin Caramel Swirl Cheesecake
A delightful combination of creamy pumpkin flavor and sweet caramel, this Pumpkin Caramel Swirl Cheesecake is perfect for fall gatherings and is easy to make.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the crust
- 1.5 cups crushed graham crackers This will form a buttery, crispy crust.
- 0.5 cups unsalted butter, melted Adds richness and binds the crust.
For the filling
- 2 cups cream cheese, softened Provides a luxurious texture.
- 1 cups pumpkin puree Offers vibrant color and flavor.
- 0.75 cups sugar Enhances the flavors.
- 3 large eggs Helps set the cheesecake.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 1 teaspoon ground cinnamon A staple spice in fall baking.
- 0.5 teaspoon ground nutmeg Provides unique flavor depth.
- 0.25 teaspoon ground ginger Adds a hint of spiciness.
- 1 cup caramel sauce Adds sweetness and gooey texture.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the crushed graham crackers with melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Stir in pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and ginger until creamy.
- Pour the pumpkin mixture over the prepared crust and smooth out.
- Drizzle caramel sauce over the pumpkin mixture and swirl with a knife for a marbled effect.
Baking
- Bake for 55-60 minutes, or until the center is set and edges are slightly puffed.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
Use room temperature ingredients for a smooth filling. Don't overmix to keep the batter airy. Consider a water bath to prevent cracks. Top with whipped cream and caramel for an extra touch.