Salted Caramel Pumpkin Cheesecake

When it comes to the last few months of the year, I’m definitely your quintessential “basic b!tch.” I am ALL about the pumpkin! And like millions of other households each year, I consider pumpkin pie a staple of any good holiday dessert menu. But sometimes you just have to change it up. And this year, I’m changing it up REAL GOOD with this Salted Caramel Pumpkin Cheesecake. And yes, it’s as good as it sounds.

Salted Caramel Pumpkin Cheesecake

A few years ago, I shared a recipe for Dual-Layer Pumpkin Cheesecake, which is still a glorious thing to behold. But this recipe takes it to the next level, with a more subtle flavor and a real level-up in the form of the salted caramel. In short, it’s basically the best pumpkin pie you could ever ask for!

Salted Caramel Pumpkin Cheesecake

While I’ve seen and shared many versions of no-bake cheesecakes, this is NOT one of those. It is going to take some time to put together and bake, but the quality will seriously stand out. And unlike the pumpkin pies I grew up with that had a soggy pie crust, this one steals the graham cracker crust of the cheesecake so that every bite is creamy and delicious!

Salted Caramel Pumpkin Cheesecake

The salted caramel sauce is one of those ingredients that can go either way. You can make your own or just buy it from the store, which is what I did. I have made some really delicious caramel in the past, but it can be difficult to get it just right, and with store-bought, you pretty much have a sure thing.

Salted Caramel Pumpkin Cheesecake

You’ll also see some similarities in this recipe to the filling for my Pumpkin Stuffed Crepes, which are also a truly delicious fall breakfast or dessert. And they, too, have a creamy cheesecake type flavor, which you should definitely try with any leftover salted caramel sauce!

Salted Caramel Pumpkin Cheesecake

Honestly, I can’t say much more about how great this Salted Caramel Pumpkin Cheesecake is. You’ll just have to trust me until you’re ready to make it yourself.

Enjoy!

Salted Caramel Pumpkin Cheesecake
Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 2 hours 15 minutes
Total Time: 5 hours

This is a delicious take on your more traditional pumpkin pie. It's crazy delicious and perfect for your next holiday dinner!

Ingredients

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp. salted butter, melted

Cheesecake:

  • 3 (8 oz.) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups canned pure pumpkin puree
  • 3 1/2 tbsp. flour
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 4 large eggs, brought to room temperature
  • 1/4 cup salted caramel sauce

Instructions

  1. Preheat oven to 350 degrees F.
  2. Pulse together crust ingredients in a blender and press into a 9-inch springform pan, making sure to go up the sides some.
  3. Bake for 8 minutes.
  4. Remove from oven and set aside.
  5. Turn oven down to 325 degrees F.
  6. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and brown sugar until light and fluffy, about 2-3 minutes.
  7. Add in pumpkin puree, flour, pumpkin pie spice, and cinnamon and mix until combined.
  8. Add eggs one at a time while mixer is running.
  9. Pour cheesecake batter into the pre-baked crust and bake for 1 hour.
  10. Turn the oven off and let cheesecake sit in the oven for 1 1/2 hours before placing in the refrigerator to chill for 3-4 hours.
  11. When ready to serve, drizzle with salted caramel sauce.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 127mgSodium: 251mgCarbohydrates: 66gFiber: 2gSugar: 51gProtein: 6g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.

See some of my other pumpkin recipes you will love!

Pumpkin & Oreo Mousse Parfaits
Pumpkin Banana Bread Mini Muffin Bites
Vanilla Cake with Pumpkin Buttercream and Candy Corn | A Mother Thing
Assorted Spooky Pumpkin Spiced Cupcakes | A Mother Thing | https://www.amotherthing.com
Pumpkin-Stuffed Crepes Perfect for Autumn | A Mother Thing
Perfect Pumpkin Puree | A Mother Thing | https://www.amotherthing.com

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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

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