1. Can I make Pumpkin Caramel Cheesecake ahead of time?

Yes, Pumpkin Caramel Cheesecake is an excellent make-ahead dessert. You can bake the cheesecake a day or two in advance and store it in the refrigerator. Just make sure to drizzle the caramel topping on right before serving for the best presentation and flavor.

2. How can I make the crust gluten-free?

To make the crust gluten-free, simply swap out regular graham cracker crumbs for gluten-free graham crackers or use almond flour as a base. Ensure all other ingredients are also gluten-free if needed.

3. Can I use fresh pumpkin instead of canned pumpkin for the filling?

Yes, you can use fresh pumpkin puree instead of canned pumpkin. Make sure to cook and puree the pumpkin thoroughly before using it in the recipe. Canned pumpkin is more convenient, but fresh pumpkin will give the cheesecake a slightly fresher flavor.

4. How do I prevent cracks in my cheesecake?

To prevent cracks in your pumpkin caramel cheesecake, ensure all ingredients are at room temperature before mixing. Don’t overmix the batter, and use a water bath while baking. Allow the cheesecake to cool gradually in the oven with the door closed before refrigerating

Pumpkin Caramel Cheesecake – 10 Tips for Perfection

Name: Pumpkin Caramel Cheesecake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 2 cups Graham Cracker Crumbs; 1/3 cup Sugar; 1/4 teaspoon Cinnamon; 1/2 cup Butter, melted; 24 oz Cream Cheese, softened; 1/2 cup Sour Cream; 1 cup Light Brown Sugar; 1/3 cup Sugar; 4 Eggs; 1 (15 oz) can Pumpkin; 1 teaspoon Cinnamon; 1 teaspoon Pumpkin Pie Spice; 1 teaspoon Vanilla Extract; 1 cup Sugar (for caramel); 6 tablespoons Unsalted Butter; 1/2 cup Heavy Cream

Description

This Pumpkin Caramel Cheesecake is the ultimate fall dessert, with a creamy pumpkin filling, a buttery cinnamon graham cracker crust, and a decadent caramel topping. It’s a perfect choice for the holidays or any cozy gathering.

Ingredients

Scale

2 cups Graham Cracker Crumbs
1/3 cup Sugar
1/4 teaspoon Cinnamon
1/2 cup Butter, melted
24 oz Cream Cheese, softened
1/2 cup Sour Cream
1 cup Light Brown Sugar
1/3 cup Sugar
4 Eggs
1 (15 oz) can Pumpkin
1 teaspoon Cinnamon
1 teaspoon Pumpkin Pie Spice
1 teaspoon Vanilla Extract
1 cup Sugar (for caramel)
6 tablespoons Unsalted Butter
1/2 cup Heavy Cream

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Instructions

Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and mix until well combined. Press into the bottom of a 9-inch springform pan.
In a stand mixer, blend cream cheese with light brown sugar and granulated sugar. Add eggs one at a time, mixing thoroughly after each.
Mix in canned pumpkin, vanilla extract, cinnamon, and pumpkin pie spice. Mix until fully incorporated.
Pour the mixture into the prepared crust and place the springform pan in a roasting pan. Pour hot water into the roasting pan to create a water bath.
Bake for 1 hour and 20 minutes. The cheesecake should have a slight jiggle in the center.
Turn off the oven and leave the cheesecake inside for 1-2 hours without opening the door. Then, cool on the counter for 30 minutes before transferring it to the fridge. Chill for 2-3 hours.
For the caramel sauce: Cook sugar over medium heat until amber in color. Carefully add butter, then heavy cream, stirring until smooth. Allow to cool before drizzling over the cheesecake.

Notes

Ensure all ingredients are at room temperature for smoother mixing.
Do not overmix the cheesecake batter to avoid cracks during baking.
Use a water bath to prevent cracks in the cheesecake.
If short on time, store-bought caramel sauce can be used instead of homemade caramel.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 40g
Sodium: 200mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg