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Perfect Salted Caramel Pumpkin Cheesecake: Easy Fall Dessert

Salted caramel pumpkin cheesecake - featured image
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This salted caramel pumpkin cheesecake combines earthy pumpkin with buttery caramel for a decadent fall dessert. No water bath required, and the homemade caramel comes together in under 10 minutes.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 ½ cups pumpkin purée (not pumpkin pie filling)
  • ¼ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into cubes, room temperature (for caramel)
  • ½ cup heavy cream, room temperature (for caramel)
  • 1 teaspoon flaky sea salt (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • Whipped cream (for garnish, optional)
  • Extra flaky sea salt (for garnish, optional)

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. Reduce oven temperature to 300°F (149°C). In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down the bowl.
  4. Add 1 cup granulated sugar and brown sugar; beat until combined, about 1 minute. Do not overmix.
  5. Add pumpkin purée, sour cream, and vanilla; beat on low until just combined.
  6. In a small bowl, whisk together pumpkin pie spice, cinnamon, and ½ teaspoon salt. Sprinkle over batter and mix on low until incorporated.
  7. Add eggs one at a time, mixing on low after each addition until just combined. Scrape the bowl between eggs.
  8. Pour filling over cooled crust and spread evenly. Place springform pan on a baking sheet.
  9. Bake at 300°F (149°C) for 55-65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
  10. Remove from oven, run a thin knife around the edge, and cool completely on a wire rack (about 2 hours). Refrigerate uncovered for at least 4 hours, preferably overnight.
  11. To make caramel: Place 1 cup sugar in a small saucepan over medium heat. Let melt undisturbed for 3-4 minutes until edges turn amber. Swirl pan gently until deep amber. Remove from heat and whisk in butter cubes until melted. Slowly drizzle in heavy cream while whisking. Stir in vanilla and 1 teaspoon flaky sea salt. Cool for 10 minutes.
  12. Once cheesecake is fully chilled, remove from springform pan. Drizzle caramel over top, sprinkle with extra flaky sea salt, and garnish with whipped cream if desired. Slice with a hot knife.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix after adding eggs to prevent cracks. The caramel may bubble vigorously when adding butter and cream; keep whisking. For clean slices, dip knife in hot water and wipe dry between cuts. Cheesecake tastes even better on day two.

Nutrition

Keywords: salted caramel pumpkin cheesecake, pumpkin cheesecake, fall dessert, Thanksgiving dessert, no water bath cheesecake

Find it online: https://ovenmila.com/perfect-salted-caramel-pumpkin-cheesecake-easy-fall-dessert/