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Delicious Pumpkin Caramel Cheesecake with caramel swirl topping
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Pumpkin Caramel Swirl Cheesecake

A delightful dessert that combines the spiced flavors of pumpkin with buttery caramel swirls in a creamy cheesecake.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert, Sweet
Cuisine: American, Seasonal
Keyword: Caramel Swirl, Creamy Cheesecake, Fall Dessert, Pumpkin Cheesecake, Thanksgiving Dessert
Servings: 12 slices
Calories: 320kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling

  • 24 oz cream cheese, softened Ensure cream cheese is softened for easy mixing.
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree Can substitute with fresh pumpkin if desired.
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3 large eggs

For the caramel swirl

  • 1/2 cup caramel sauce
  • 2 tablespoons heavy cream

For decoration

  • Whipped cream for decoration
  • Caramel sauce for decoration
  • Pumpkin pie spice for decoration

Instructions

Preparation

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan and bake for about 10 minutes. Let it cool.

Cheesecake Filling

  • In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until combined.
  • Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the mixture. Mix until fully integrated.
  • Add the eggs one by one, mixing well after each addition.

Assembly

  • Pour the cheesecake batter over the cooled crust and smooth it out.
  • In a small bowl, mix the caramel sauce with heavy cream, then drizzle this mixture over the cheesecake batter. Use a knife to gently swirl the caramel into the batter.

Baking

  • Bake the cheesecake for 60-70 minutes, until the center is set and the edges are slightly golden.
  • Turn off the oven and crack the door to allow the cheesecake to cool for 1 hour.

Chilling and Serving

  • Refrigerate the cheesecake for at least 4 hours or overnight.
  • Decorate with whipped cream, a drizzle of caramel sauce, and a dusting of pumpkin pie spice before serving.

Notes

For best results, use softened cream cheese and test for doneness by gently shaking the pan; the center should jiggle slightly.