Can I make this cheesecake without a water bath?

Yes, but the water bath helps prevent cracks. Without it, lower the baking temperature slightly and monitor closely.

What’s the best substitute for pumpkin purée?

You can use cooked, mashed sweet potato for a similar flavor and texture.

Can I use salted caramel instead?

Absolutely — it adds a delicious contrast to the sweet pumpkin filling.

How do I prevent cracks in cheesecake?

Avoid overmixing, bake with a water bath, and let it cool slowly in the oven.

How long should I chill cheesecake before serving?

At least 2–3 hours, though overnight is ideal for the best flavor and texture.

Pumpkin Caramel Cheesecake – Best Fall Dessert Recipe 2025

Pumpkin Caramel Cheesecake

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A rich, creamy Pumpkin Caramel Cheesecake with a buttery graham cracker crust, spiced pumpkin filling, and luscious caramel topping. Perfect for fall holidays like Thanksgiving and Christmas.

Author: gemma
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 3 hours 50 minutes (including chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
24 oz cream cheese, softened
1/2 cup sour cream
1 cup light brown sugar
1/3 cup granulated sugar
4 large eggs
1 (15 oz) can pumpkin purée
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup sugar (for caramel)
6 tablespoons unsalted butter (for caramel)
1/2 cup heavy cream (for caramel)

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Instructions

Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
In a stand mixer, beat cream cheese, sour cream, brown sugar, and granulated sugar until smooth.
Add eggs one at a time, mixing until just combined. Stir in pumpkin purée, vanilla, cinnamon, and pumpkin pie spice until well blended.
Pour filling into the crust. Wrap the springform pan in foil and place in a roasting pan. Add hot water halfway up the sides for a water bath.
Bake for 1 hour and 20 minutes, until the center is slightly jiggly.
Turn off oven, leave cheesecake inside for 1 hour. Remove and cool at room temperature for 30 minutes, then refrigerate for 2–3 hours or overnight.
For caramel, heat sugar in a saucepan over medium heat until melted and amber-colored. Remove from heat, stir in butter, then slowly add cream. Stir until smooth and let cool slightly.
Drizzle cooled caramel over chilled cheesecake before serving.

Notes

Use room temperature ingredients for a smooth batter.
Do not overmix to avoid cracks.
Store-bought caramel can be used as a shortcut.
Warm the knife before slicing for clean cuts.
Cheesecake can be frozen for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 38g
Sodium: 310mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 7g
Cholesterol: 135mg

Find it online: https://recipeeasily.com/pumpkin-caramel-cheesecake-recipe/