Perfect Pecan Caramel Pumpkin Cheesecake
A creamy pumpkin cheesecake topped with rich caramel and crunchy toasted pecans, perfect for cozy autumn gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs, room temperature
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup caramel sauce
- ½ cup pecans, toasted and roughly chopped
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add the sugar and continue mixing until well combined.
- Mix in the pumpkin puree, cinnamon, nutmeg, and cloves. Follow up with the eggs, adding them one at a time and beating until just incorporated.
- Stir in the sour cream and vanilla gently until smooth and creamy.
- Pour the filling over the cooled crust, smoothing it out with a spatula.
- Place the cheesecake on a baking sheet and bake for 55-60 minutes, or until the center is slightly jiggly but the edges are set.
- Allow the cheesecake to cool completely on a wire rack before transferring it to the fridge to chill for at least 6 hours or overnight.
- Before serving, spread the caramel sauce evenly over the top of the cheesecake and sprinkle the toasted pecans on top.
- Slice into wedges and serve chilled.
Notes
[‘Use room temperature ingredients for a smoother filling.’, ‘Avoid overmixing to prevent cracks in the cheesecake.’, ‘Consider using a water bath for even baking and to prevent cracks.’, ‘Let the cheesecake cool gradually to avoid sudden temperature changes.’, ‘Toast the pecans to enhance their flavor.’]
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Fat: 28
- Carbohydrates: 40
- Protein: 8
Keywords: Pumpkin cheesecake, pecan caramel cheesecake, fall dessert, Thanksgiving dessert, holiday cheesecake