Pumpkin, Caramel and Pecan Cheesecake Recipe

Name: Pumpkin, Caramel and Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped pecans, divided; 38 gingersnaps, finely crushed (about 1-1/2 cups); 1/4 cup butter, melted; 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 1 cup sugar; 1 can (15 oz/398 mL) pumpkin; 1 Tbsp. pumpkin pie spice; 1 tsp. vanilla; 4 eggs; 25 Kraft Caramels; 1/4 cup milk; 1 cup thawed Cool Whip Whipped Topping

Servings: persons

1/2 cup chopped pecans, divided
38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 can (15 oz/398 mL) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
25 Kraft Caramels
1/4 cup milk
1 cup thawed Cool Whip Whipped Topping

1
Heat oven to 325F.
2
Chop 1/4 cup nuts finely; place in medium bowl.
3
Add gingersnap crumbs and butter; mix well.
4
Press onto bottom of 13x9-inch pan.
5
Beat cream cheese and sugar in large bowl with mixer until blended.
6
Add pumpkin, spice and vanilla; mix well.
7
Add eggs, 1 at a time, mixing on low speed after each just until blended.
8
Pour over crust.
9
Bake 45 min.
10
or until centre is almost set.
11
Cool completely.
12
Refrigerate 4 hours.
13
Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min.
14
or until caramels are completely melted, stirring every 30 sec.
15
; spoon over individual servings of cheesecake.
16
Sprinkle with remaining nuts.
17
Serve with Cool Whip.

1989

kcal

Calories

109

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup chopped pecans, divided, 38 gingersnaps, finely crushed (about 1-1/2 cups), 1/4 cup butter, melted, 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, and more.

Yes, Pumpkin, Caramel and Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin, Caramel and Pecan Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions