Pumpkin Cheesecake with Caramel Sauce

This pumpkin cheesecake that is drizzled with caramel sauce is the ultimate fall dessert. It’s rich, creamy, and spiced to perfection! Having a homemade cheesecake for dessert is definitely a way to impress your guests. It doesn’t matter if you’re feeling key lime, chocolate, or mint oreo… there is a cheesecake for every craving! Amazing…

Pumpkin Cheesecake with Caramel Sauce

This pumpkin cheesecake that is drizzled with caramel sauce is the ultimate fall dessert. It’s rich, creamy, and spiced to perfection!

Having a homemade cheesecake for dessert is definitely a way to impress your guests. It doesn’t matter if you’re feeling key lime, chocolate, or mint oreo… there is a cheesecake for every craving!

A side view of a slice of pumpkin cheesecake.

Amazing Caramel Pumpkin Cheesecake Recipe

Pumpkin cheesecake is a rich and creamy dessert loaded with all of the classic fall spices! I love that it looks like a professional chef baked it up but it’s simple to make! If you have always wanted to try and bake cheesecake but thought it would be too hard then this recipe is for you. This cheesecake has a delicious gingersnap crust topped with a layer of silky pumpkin cheesecake. Then, put on some whipped cream and homemade caramel sauce and you have a dessert to remember. It’s so good that you will be wanting to have dessert before dinner! 

This is recipe is a great take on a traditional pumpkin pie when it comes to taste and texture! Not only does it taste insanely delicious, but it looks like it came straight from a bakery! Because of that, pumpkin cheesecake has been my new go-to for Thanksgiving dessert! If you love having different options for for your holiday dessert then try these pumpkin pecan pie bars and pumpkin bread pudding! They are great ones that still bring in that delicious fall flavor but switch things up from traditional pies!

Pumpkin Cheesecake Ingredients

You are going to LOVE how amazing this cheesecake turns out! In fact, I bet you want to make it again soon after! See the recipe card below for a list of exact ingredient measurements.

  • Gingersnap Crumbs: Make sure your gingersnap crumbs are finely ground. You can throw them in a food processor for best results. Gingerbread cookies can also be used in place of gingersnaps.
  • Granulated Sugar: This adds sweetness to your crust and help all of your ingredients meld together when baked.
  • Butter: I use unsalted butter that is melted.

Pumpkin Cheesecake

  • Granulated Sugar: For sweetness. You can also use brown sugar for a richer flavor.
  • Cream Cheese: This is the foundation of the cheesecake. Make sure it is at room temperature before adding to your mixture! It will help everything to mix together more smoothly.
  • Vanilla Extract: This will add a richer flavor to your cheesecake. Use pure vanilla extract for best results!
  • Canned Pumpkin: This is the star of the show! Opt for a high-quality pumpkin. If you really want to take this flavor to the next level then try making this homemade pumpkin puree. It’s so easy!
  • Eggs: This is the binding agent for your cheesecake. Because of this, it will help everything set in place. Make sure your eggs are room temperature before adding them in.
  • Cinnamon: A necessity for any fall flavor. Provides a delicious earthy spice.
  • Ground Cloves: This adds an aromaic and slightly sweet flavor.
  • Ground Ginger: Adds that bright, delicious gingerbread cookie flavor.
  • Nutmeg: Added for a warm, nutty spice.
  • Whipped Cream: Used for topping. You can make your own with heavy cream, but I prefer the ease of canned.
  • Caramel Sauce: Decadent caramel brings everything together! I use this for topping. You can use pre-made caramel but I think homemade caramel sauce really levels up this whole recipe.

Let’s Bake a Cheesecake!

Making a pumpkin cheesecake at home doesn’t have to be complicated! Use these super easy steps to create a dessert that will make sure to get a “WOW!” from your guests!

  1. Prep Oven: Preheat oven to 350 degrees F.
  2. For Cookie Crumbs: Use a food processor to crush the cookies into fine crumbs. Then, measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
  3. Prepare Pan: Next, cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
  4. Press Into Pan: Press the crumb mixture into the bottom and about half way up the sides of the springform pan.
  5. Bake and Set Aside: Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.

For the Pumpkin Cheesecake

  1. Mix cream cheese, sugar and vanilla: In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
  2. Add in the rest of the ingredients: Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
  3. Prepare water bath: Grab a pan that’s larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
  4. Add in cheesecake pan: Place the cheesecake pan inside the dish with the water.
  5. Bake: Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
  6. Cool: Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
  7. Cover and refrigerate: Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
  8. Remove pan sides: When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
  9. Serve: Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.
4 pictures showing how to make a cheesecake crust and how to start mixing pumpkin cheesecake filling.

Tips & Tricks for Baking Cheesecake

These are some of my personal tips on ways to customize and perfect your pumpkin cheesecake! You will be baking like a pro with a delicious fall treat in front of you in no time!

  • Crust substitutes: I like to bake pumpkin cheesecake with a gingersnap crust because I love that flavor combination! But, you could also use a graham cracker crust! It has a perfect sweet flavor that pairs well with pumpkin.
  • Room temperature ingredients: It is important to make sure your eggs and cream cheese are at room temperature before adding them into your mixture. When ingredients are at room temperature they will make for a much smoother finish!
  • Use full-fat ingredients: Although this isn’t the healthiest of recipes, it sure does taste delicious!! Creams and cheeses with high fat content will yield you the creamiest, most delicious cheesecake.
  • Don’t overbake: Overbaking your cheesecake can lead to cracks and a dense texture. Keep an eye on it while it is in the oven to achieve the best creamy texture.
  • Keep the oven closed: It is best to keep the oven door closed during the baking process. By opening the oven door, you let out heat! This can cause your cheesecake to bake unevenly. Use the oven light instead!
  • Let it cool completely: I know it is beyond hard to wait for such a delicious dessert! But, it you don’t let your cheesecake cool completely before eating it then it will be mushy mess! This may take a few hours. In fact, I like to let mine chill overnight for the best results!
  • Toppings: Besides a drizzle of tasty homemade caramel, there are many other toppings that taste great with this cheesecake. Try adding in some chopped nuts, fudge, marshmallow cream, or pumpkin spice!
A slice of cheesecake being served.

Storing Leftover Pumpkin Cheesecake

Not only is this recipe delicious, but it stores really well! You can have a slice of rich and creamy goodness whenever. It will keep for days (even months, if stored properly in the freezer!) and tastes just as delicious as the day you made it.

  • In the refrigerator: Store for up to 4 days in an airtight container.
  • In the freezer: When kept in an airtight container or wrapped tightly in plastic wrap, pumpkin cheesecake will keep for up to 2 months. Thaw for one full day in the fridge before serving.
A slice of pumpkin cheesecake drizzled with a homemade caramel sauce.

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A Reader’s Review

“Consisted of the best season’s ingredients, definitely a keeper! Gorgeous photos, too!”
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Pumpkin Cheesecake with Caramel Sauce

This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.
Course Dessert
Cuisine American
Keyword pumpkin, pumpkin cheesecake
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 Slices
Calories 653kcal
Author Alyssa Rivers

Ingredients

Gingersnap Crust

  • 2 cups finely ground gingersnap crumbs about 10 ounces
  • 1/4 cup granulated sugar
  • 7 tablespoons unsalted butter melted

Pumpkin Cheesecake

  • 1 cup granulated sugar
  • 3 (8 ounce) packages cream cheese (room temperature!)
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin or homemade pumpkin puree
  • 3 large eggs room temperature
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 1/4 teaspoons nutmeg
  • whipped cream for topping
  • caramel sauce for topping

Instructions

For the Gingersnap Crust

  • Preheat oven to 350 degrees F.
  • Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
  • Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
  • Press the crumb mixture into the bottom and about halfway up the sides of the springform pan.
  • Bake the crust for 5 minutes. Remove from the oven and set aside while you make the cheesecake filling.

For the Pumpkin Cheesecake

  • In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
  • Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
  • Grab a pan that’s larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
  • Place the cheesecake pan inside the dish with the water.
  • Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
  • Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
  • Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
  • When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
  • Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.

Notes

Updated on October 27, 2021
Originally Posted on September 19, 2018

Nutrition

Calories: 653kcal | Carbohydrates: 60g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 181mg | Sodium: 440mg | Potassium: 301mg | Fiber: 2g | Sugar: 41g | Vitamin A: 6300IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg
Source : The Recipe Critic More   

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Butter Pecan Cake

Soft, tender, and filled with nutty goodness, this butter pecan cake is perfect for fall! Browned butter cream cheese frosting and fresh chopped pecans make each bite a dream. I’m a pecan fiend. They start showing up more and more in the fall, and I love it so much! Pecan tassies, butter pecan cookies, and…

Butter Pecan Cake

Soft, tender, and filled with nutty goodness, this butter pecan cake is perfect for fall! Browned butter cream cheese frosting and fresh chopped pecans make each bite a dream.

I’m a pecan fiend. They start showing up more and more in the fall, and I love it so much! Pecan tassies, butter pecan cookies, and pecan pie have been on repeat in my kitchen recently. You should definitely give them a try!

A slice of butter pecan cake on a small stoneware dish.

Moist and Delicious Butter Pecan Cake Recipe

What’s moist, nutty, and buttery all over? This butter pecan cake! I LOVE me some butter pecan. Whether it’s in ice cream or cookie form I’m all about it. I decided to try making a cake version and let me tell you- I was not disappointed at all! (Big surprise.) I started out with my tried and true yellow cake mix. After a few tweaks, I was left with this masterpiece. Warm, soft, cake topped in a rich browned butter frosting. Honestly, each bite is so decadent I came pretty close to finishing the whole cake by myself.

If you’re looking for a winning dessert this Thanksgiving season, give this butter pecan cake a try. I promise you, it won’t disappoint! Eat it as-is or with a little whipped cream or ice cream on top! It’s delicious no matter how you serve it. My family says this is one of the best cakes I’ve made, and I completely agree! It’s really hard to beat something with buttery chopped pecans in each bite. Creamy, sweet, luscious, buttery… I could go on and on. It’s time to stop talking about this mouthwatering cake and get to making it! You have GOT to try it yourself!

Ingredients for Butter Pecan Cake

Good news! To make this amazing butter pecan cake, all you need are basic ingredients! As long as you’ve got your cake staples and of course- pecans on hand, you’re good to go! These simple ingredients combine to make a cake that is truly magical. Your friends and family will go crazy over it! All measurements can be found in the recipe card below!

For the Browned Butter Frosting

Process shots of preparing cake batter.

Making Your Butter Pecan Cake

This golden, buttery dessert is as easy to make as a boxed cake! With the same amount of effort, you get something that tastes like it came straight from a bakery! You’re going to love how simple and delicious this cake is. It’s an instant classic!

  1. Preheat Oven, Prep Pans: To begin, preheat the oven to 350° Fahrenheit. Grease 2 8 inch round cake pans and set aside.
  2. Toast Pecans: Add 3 tablespoons of butter to a skillet and melt over medium high heat. Add the pecans and cook for about 3-4 minutes, until the nuts are toasted and fragrant. Remove from the heat and let cool completely.
  3. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  4. Mix in Wet Ingredients: Add the buttermilk, milk, vanilla, oil and eggs to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined. Fold in the toasted pecans.
  5. Bake: Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
  6. Frost and Serve: Frost with the browned butter cream cheese frosting and decorate with toasted pecans.
Process shots of making browned butter frosting.

Making the Best Browned Butter Cream Cheese Frosting

The flavor of this frosting brings the whole butter pecan cake together. It’s so rich and decadent with a hint of tang! With its full, buttery flavor, be prepared to go in for multiple test tries. Just make sure to leave enough for the actual cake!

  1. Brown Butter: First, brown the butter by heating it over medium high heat in a medium pan. As the butter melts, be sure to keep stirring it so it browns evenly. The butter will begin to foam as it cooks.
  2. Allow to Cool: After about 5 minutes of stirring and foaming, the milk solids will begin to brown and turn fragrant and the foam will subside. Once this happens and it is a rich golden brown, transfer the butter to a heat-proof bowl to cool. Get as many of the brown toasty bits from the bottom of the pan! Let cool completely and set up.
  3. Mix Cream Cheese and Butter: In the bowl of a mixer, beat the cream cheese until smooth. Add in the completely cooled and set browned butter, again being sure to get all the browned bits added in. Beat until the butter and cream cheese are fully combined.
  4. Add Powdered Sugar: Scrape down the bowl and add the powdered sugar slowly, mixing on low until the cream cheese mixture absorbs a good amount of it. Increase the speed slowly until the powdered sugar is completely combined with the cream cheese. Scrape down the bowl again and add the vanilla extract.
  5. Beat Until Fluffy: Beat on medium high for about 3 minutes, until very fluffy. Use immediately to frost cooled cakes.
Taking a slice of butter pecan cake.

Tips for Making Butter Pecan Cake

Use these tips to take your cake from good to great! They’re super simple fixes, but will enhance any cakes you make at home! Trust me, you’ll love how they turn out and never want a storebought cake again!

  • Toast Bigger Pecan Pieces: If you plan on chopping the pecans yourself, be sure to toast them while they’re intact and then chop after. If you toast pieces that are too small, they can end up burning.
  • Use High-Fat Ingredients: This may not be the most diet-friendly tip, but it sure is delicious! Fat content helps to tenderize and moisten your cake. So things like butter, buttermilk, whole-fat milk, and even sour cream are key to making your cake as moist and delicious as possible. These ingredients also enable browning, meaning the rich buttery flavor of your butter pecan cake will be enhanced!
  • Use Room Temperature Ingredients: If you want your batter to be as smooth as possible with no lumps, make sure your wet ingredients are at room temperature before mixing.
  • Measure Your Flour: This is one of the biggest mistakes I see when making cakes from scratch. Eyeballing flour is never a good idea- if you add too little or too much it can ruin your end result. You need just as much as specified for the proper cake structure.
  • Don’t Overmix: If you want a light and fluffy cake, don’t overmix! Only mix your batter until smooth. Any more, and gluten will develop- resulting in dense and chewy cake.
  • Toppings and Drizzle: Don’t skip adding a few pecans on top! Not only does it look amazing, but adds a little extra texture, too! And if I’m feeling really fancy, sometimes I’ll drizzle some homemade caramel sauce on top for extra decadence.
A slice cut out of a full cake.

Storing Leftover Cake

Since this butter pecan cake uses cream cheese frosting, it needs to be kept in the fridge. Here’s how you can store your cake and enjoy it days later! With proper storage, it will taste just as delicious as the day you made it!

  • In the Refrigerator: Keep your cake in an airtight container or wrap tightly with plastic wrap. Because of the cream cheese frosting, it will only last for up to 2 days. Allow to come to room temperature before serving.

Note: If your cake is unfrosted, it will last for 3 days in an airtight container in the fridge. It gives you a little more time if you plan on making this dessert in advance.

Taking a bite of a slice of butter pecan cake.

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Butter Pecan Cake

Soft, tender, and filled with nutty goodness, this butter pecan cake is perfect for fall! Browned butter cream cheese frosting and fresh chopped pecans make each bite a dream.
Course Dessert
Cuisine American
Keyword butter pecan cake
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 10 People
Calories 920kcal
Author Alyssa Rivers

Ingredients

Cake

  • 3 Tablespoons Unsalted Butter
  • 1 ½ Cup Chopped Pecans
  • 2 ¼ Cups Cake Flour
  • 1 Cup Granulated Sugar
  • ½ Cup Brown Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt

Wet Ingredients

  • 1 Cup Buttermilk
  • ¼ Cup Milk
  • 1 Teaspoon Vanilla
  • ½ Cup Vegetable Oil
  • 3 large Eggs

Browned Butter Cream Cheese Frosting

  • 1 Cup Unsalted Butter
  • 12 ounces Cream Cheese Softened
  • 1 ½ Teaspoon Vanilla Extract
  • 5 Cups Powdered Sugar
  • Toasted pecans for decorating

Instructions

Cake

  • Preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside.
  • Add 3 tablespoons of butter to a skillet and melt over medium-high heat. Add the pecans and cook for about 3-4 minutes, until the nuts are toasted and fragrant. Remove from the heat and let cool completely.
  • In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • Add the buttermilk, milk, vanilla, oil, and eggs to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined. Fold in the toasted pecans.
  • Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
  • Frost with the browned butter cream cheese frosting and decorate with toasted pecans.

Browned Butter Cream Cheese Frosting

  • Brown the butter by heating it over medium-high heat in a medium pan. As the butter melts, be sure to keep stirring it so it browns evenly. The butter will begin to foam as it cooks.
  • After about 5 minutes of stirring and foaming, the milk solids will begin to brown and turn fragrant and the foam will subside. Once this happens and it is a rich golden brown, transfer the butter to a heat-proof bowl to cool. Get as many of the brown toasty bits from the bottom of the pan! Let cool completely and set up.
  • In the bowl of a mixer beat the cream cheese until smooth. Add in the completely cooled and set browned butter, again being sure to get all the browned bits added in. Beat until the butter and cream cheese are fully combined.
  • Scrape down the bowl and add the powdered sugar slowly, mixing on low until the cream cheese mixture absorbs a good amount of it. Increase the speed slowly until the powdered sugar is completely combined with the cream cheese. Scrape down the bowl again and add the vanilla extract.
  • Beat on medium-high for about 3 minutes, until very fluffy. Use immediately to frost cooled cakes.

Nutrition

Calories: 920kcal | Carbohydrates: 117g | Protein: 10g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 338mg | Potassium: 349mg | Fiber: 2g | Sugar: 93g | Vitamin A: 1269IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg
Source : The Recipe Critic More   

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