Pumpkin Caramel Swirl Cheesecake
A delightful dessert that embodies the cozy flavors of fall with a rich, creamy cheesecake base swirled with sweet caramel and pumpkin spice.
Servings: 12 servings
Calories: 310kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs For a buttery, crunchy base.
- 1/4 cup granulated sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter Melted to bind the crust together.
For the cheesecake filling
- 24 oz cream cheese Softened for a rich, creamy texture.
- 1 cup granulated sugar Sweetens the cheesecake.
- 1 cup canned pumpkin purée Brings the signature autumn flavor.
- 1 teaspoon pumpkin pie spice Enhances the seasonal feel.
- 1 teaspoon vanilla extract Adds depth to the flavor profile.
- 3 large eggs Helps set the cheesecake and create a luscious texture.
For the caramel swirl
- 1/2 cup caramel sauce For swirls of sweetness throughout.
- 2 tablespoons heavy cream Thins the caramel for easy swirling.
For decoration
- to taste whipped cream For topping.
- to taste extra caramel sauce For drizzling.
- to taste pumpkin pie spice For a sprinkle on top.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs with sugar and melted butter until well combined. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Let it cool completely.
Making the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese until velvety smooth. Add granulated sugar and mix until blended.
- Fold in pumpkin purée, pumpkin pie spice, and vanilla extract. Incorporate eggs one at a time, mixing until just combined after each addition.
Assembling the Cheesecake
- Pour the cheesecake batter over the cooled graham cracker crust and spread evenly.
- In a small bowl, mix caramel sauce and heavy cream. Drizzle over the cheesecake batter and gently swirl with a knife.
Baking
- Bake for 60-70 minutes, until the center is set and edges are slightly golden. Turn off the oven and crack the door, letting it cool inside for 1 hour.
- Transfer to the refrigerator and chill for a minimum of 4 hours, preferably overnight.
Decorating and Serving
- Before serving, top with dollops of whipped cream, additional caramel sauce, and a sprinkle of pumpkin pie spice.
Notes
Ensure your cream cheese is at room temperature for a smoother batter. You can experiment with various caramel sauces or add sea salt for a salted caramel twist. For serving, this cheesecake pairs perfectly with spiced chai or coffee.