Print

Creamy Salted Caramel Pumpkin Cheesecake: Best Easy Fall Dessert

creamy salted caramel pumpkin cheesecake - featured image
Print Recipe

A rich and creamy pumpkin cheesecake with a graham cracker crust, featuring a distinct ribbon of homemade salted caramel topping for a perfect balance of sweet and salty fall flavors.

Ingredients

  • For the Graham Cracker Crust: 1 ½ cups graham cracker crumbs, ½ cup unsalted butter (melted), 2 tablespoons granulated sugar, ½ teaspoon cinnamon
  • For the Pumpkin Cheesecake Filling: 24 ounces cream cheese (softened), 1 cup pumpkin puree, 1 cup granulated sugar, 3 large eggs (room temperature), 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie…
  • For the Salted Caramel Topping: ½ cup packed brown sugar, ¼ cup heavy cream, 2 tablespoons unsalted butter, flaky sea salt to taste

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with two layers of aluminum foil.
  2. In a food processor, pulse graham cracker crumbs until fine. Add melted butter, sugar, and cinnamon; pulse until mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan.
  3. Bake the crust for 8-10 minutes until toasted. Let cool completely.
  4. In a large bowl, beat softened cream cheese on medium-low speed until smooth. Add sugar and beat until combined.
  5. Add pumpkin puree, vanilla, pumpkin pie spice, and salt. Mix on low speed just until incorporated.
  6. Add eggs one at a time, mixing on low speed just until the yolk disappears. Do not overmix. Scrape bowl to ensure even distribution.
  7. Pour filling over cooled crust. Place springform pan in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan (water bath).
  8. Bake at 325°F (160°C) for 60-70 minutes. Edges should be set, but the center should jiggle slightly like Jell-O.
  9. Turn off the oven and crack the door open. Let cheesecake sit in the oven for 1 hour to cool gradually.
  10. Remove from oven and water bath. Run a thin knife around the edge to loosen. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  11. While cheesecake chills, make caramel: In a small saucepan, combine brown sugar, heavy cream, and butter. Heat over medium heat, stirring constantly, until butter melts and sugar dissolves. Bring to a gentle boil and cook for 2-3 minutes until slightly thickened.
  12. Remove caramel from heat and stir in flaky sea salt. Let cool to room temperature.
  13. Drizzle salted caramel over the chilled cheesecake. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid incorporating air, which causes cracking. A water bath is recommended to ensure even baking and prevent surface cracks. The cheesecake tastes best after chilling overnight.

Nutrition

Keywords: pumpkin cheesecake, salted caramel, fall dessert, easy cheesecake recipe, graham cracker crust, holiday baking, pumpkin spice

Find it online: https://gleefulfork.com/creamy-salted-caramel-pumpkin-cheesecake-best-easy-fall-dessert/