Pumpkin Cheesecake With Caramel Swirl Recipe

Name: Pumpkin Cheesecake With Caramel Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups ground gingersnap cookies; 1 1/2 cups toasted pecans (about 6 ounces); 1/4 cup firmly packed brown sugar; 1/4 cup unsalted butter, melted; Filling; 4 (8 ounce) packages cream cheese, room temperature; 1 2/3 cups sugar; 1 1/2 cups canned solid-pack pumpkin; 9 tablespoons whipping cream; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 4 large eggs; 1 tablespoon purchased caramel sauce; 1 cup sour cream

Servings: persons

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
Filling
4 (8 ounce) packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid-pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon purchased caramel sauce
1 cup sour cream

1
For Crust: Preheat oven to 350u00b0F Finely grind ground cookies, pecans and sugar in processor.
2
Add melted butter and blend until combined.
3
Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
4
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
5
Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
6
Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
7
Add eggs 1 at a time, beating just until combined.
8
Pour filling into crust (filling will almost fill pan).
9
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
10
Transfer cheesecake to rack and cool 10 minutes.
11
Run small sharp knife around cake pan sides to loosen cheesecake.
12
Cool.
13
Cover tightly and refrigerate overnight.
14
Bring remaining 3/4 cup cream cheese mixture to room temperature.
15
Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
16
Press down firmly on edges of cheesecake to even thickness.
17
Pour cream cheese mixture over cheesecake, spreading evenly.
18
Spoon caramel sauce in lines over cream cheese mixture.
19
Using tip of knife, swirl caramel sauce into cream cheese mixture.
20
(Can be prepared 1 day ahead. Cover and refrigerate.).
21
Release pan sides from cheesecake.
22
Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
23
Pipe decorative border around cheesecake and serve.

1551

kcal

Calories

109

Fat

129

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 15 ingredients. The key ingredients include: Crust, 1 1/2 cups ground gingersnap cookies, 1 1/2 cups toasted pecans (about 6 ounces), 1/4 cup firmly packed brown sugar, and more.

Yes, Pumpkin Cheesecake With Caramel Swirl 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 Cheesecake With Caramel Swirl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions