Pumpkin Caramel Swirl Cheesecake
A delightful autumn-inspired dessert combining creamy cheesecake with pumpkin and rich caramel, perfect for any occasion.
Servings: 12 servings
Calories: 320kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These crunchy, buttery crumbs form the perfect base.
- 0.25 cups sugar A touch of sweetness for the crust.
- 0.5 cups unsalted butter, melted Binds the crust together.
For the filling
- 1 package cream cheese, softened (8-ounce) Silky and creamy base for the cheesecake.
- 1 can pumpkin puree (15-ounce) Adds flavor and color.
- 1 cups sugar Additional sweetness to balance flavors.
- 1 teaspoon vanilla extract Enhances the cheesecake's richness.
- 1 teaspoon ground cinnamon Enhances autumn flavor.
- 0.5 teaspoon ground nutmeg Adds a comforting flavor.
- 0.25 teaspoon ground ginger Rounds out the flavor profile.
- 3 large eggs Provides structure.
For the topping
- 1 cup caramel sauce Drizzle on top for a rich finish.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan.
Mixing the filling
- In another bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix well.
- Add eggs one at a time, mixing well after each.
Baking
- Pour the pumpkin mixture over the crust in the prepared pan.
- Drizzle caramel sauce over the filling and swirl it with a knife.
- Bake for 55-60 minutes or until the center is set but has a slight jiggle.
Cooling and Serving
- Let it cool at room temperature, then chill in the refrigerator for at least 4 hours before serving.
Notes
Ensure cream cheese and eggs are at room temperature before mixing. Avoid overmixing, and consider using a water bath for best texture.