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pumpkin cheesecake recipe

Pumpkin Cheesecake Recipe – Easy Caramel Web Fall Dessert Idea

  • Author: David
  • Total Time: 6 hours (includes chilling)
  • Yield: 12 servings 1x

Description

This festive pumpkin cheesecake features a creamy spiced filling, buttery graham cracker crust, and a stunning caramel web topping. It’s an easy, show-stopping dessert perfect for Thanksgiving or any fall celebration.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 sheets)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 3 (8oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 3 large eggs, room temperature
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pinch of salt
  • 1/2 cup store-bought caramel sauce
  • 2 tbsp heavy cream
  • Whipped cream (optional garnish)
  • Toasted pecans or walnuts (optional garnish)
  • Extra cinnamon or pumpkin spice for dusting (optional garnish)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. In a large bowl, combine graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Mix until evenly coated.
  3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.
  4. In a large bowl, beat cream cheese until smooth and creamy (2-3 minutes).
  5. Add sugar and mix until combined, scraping down sides as needed.
  6. Add pumpkin puree, sour cream, and vanilla extract. Beat until just combined.
  7. Add eggs one at a time, mixing gently after each addition.
  8. Add cinnamon, ginger, nutmeg, cloves, and salt. Mix until incorporated.
  9. Pour filling over cooled crust and smooth the top.
  10. Place springform pan on a baking sheet. Bake at 325°F for 55-65 minutes, until edges are set but center jiggles slightly.
  11. If top browns too quickly, tent loosely with foil.
  12. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  13. Remove from oven and cool on wire rack for 1 hour.
  14. Run a thin knife around edge to loosen. Chill in fridge for at least 4 hours or overnight.
  15. Mix caramel sauce with heavy cream in a small bowl. Microwave in 10-second bursts until pourable.
  16. Drizzle caramel over chilled cheesecake in spiral or zig-zag pattern.
  17. Use a toothpick or skewer to drag lines outward from center, creating a web effect.
  18. Top with whipped cream and toasted nuts if desired.
  19. Slice with a warm, damp knife for clean cuts, wiping between slices.

Notes

For gluten-free, use GF graham crackers. For dairy-free, substitute vegan cream cheese and coconut cream. Let ingredients come to room temperature for best texture. If cracks occur, cover with caramel and whipped cream. Make ahead for deeper flavor; cheesecake freezes well.

  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 370
  • Sugar: 26
  • Sodium: 260
  • Fat: 23
  • Saturated Fat: 13
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 6

Keywords: pumpkin cheesecake, caramel web, fall dessert, Thanksgiving, easy cheesecake, holiday baking, spiced pumpkin, creamy cheesecake, autumn recipes

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Find it online: https://gurusrecipes.com/pumpkin-cheesecake-recipe-easy-caramel-web-fall-dessert-idea/