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Salted Caramel Pumpkin Cheesecake

This pumpkin cheesecake features a creamy, dense texture with a smooth top layer, infused with warm pumpkin spices. Swirled with salty caramel, it combines sweet, savory, and spicy flavors, creating a rich, visually appealing dessert with a marbled appearance.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 1/4 cup sugar for crust
  • 1/2 cup unsalted butter melted
  • 3 8-oz packages cream cheese, softened
  • 1 cup sugar caster or superfine
  • 1 cup canned pumpkin puree not pie filling
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup salted caramel sauce for swirling
  • 1/2 teaspoon sea salt for salted caramel swirl

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Baking sheet
  • Small saucepan
  • Measuring cups and spoons
  • Food processor or rolling pin and plastic bag

Method
 

  1. Combine the graham cracker crumbs with sugar and melted butter in a bowl, mixing until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a springform pan to create a crust. Chill in the refrigerator while preparing the filling.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add sugar gradually and continue beating until well combined and fluffy.
  3. Mix in the pumpkin puree, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add cinnamon, ginger, cloves, and nutmeg, blending until the spices are evenly distributed and the batter is smooth.
  4. Stir in the sour cream or Greek yogurt to add richness and a slightly tangy note to the batter. Mix until just combined and the batter is velvety.
  5. Pour the pumpkin filling over the chilled crust, smoothing the top with a spatula to an even layer.
  6. Warm the salted caramel sauce slightly in a small saucepan or microwave until pourable. Drop spoonfuls of caramel evenly over the cheesecake surface, then use a skewer or toothpick to gently swirl the caramel into the filling, creating a marbled effect. Sprinkle with sea salt for extra flavor.
  7. Bake the cheesecake in a preheated oven at 325°F (160°C) for about 60 minutes, or until the edges are set but the center still slightly jiggles when shaken. Keep the oven door slightly ajar during the last 10 minutes to prevent cracking.
  8. Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours or overnight to set fully and develop flavors.
  9. Once chilled, run a knife around the edges of the springform pan to loosen, then carefully remove the sides. Slice the cheesecake with a hot, clean knife for clean cuts and serve with a drizzle of extra caramel if desired.

Notes

For best flavor, let the cheesecake sit at room temperature for 10-15 minutes before serving. This enhances the creamy texture and allows the caramel flavor to shine.