Creamy Pumpkin Cheesecake Caramel Sauce

Creamy Pumpkin Cheesecake Caramel Sauce

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Creamy Pumpkin Cheesecake Caramel Sauce

I like to bake pumpkin cheesecake with a gingersnap crust because I love that flavor combination, but you could also use a graham cracker crust.


This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.


Gingersnap Crust

  • 2 cups finely ground gingersnap crumbs about 10 ounces
  • 1/4 cup granulated sugar
  • 7 tablespoons unsalted butter melted

Pumpkin Cheesecake:

  • 1 cup granulated sugar
  • 3 packages cream cheese (room temperature!) 8 ounce
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 3 eggs room temperature
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 1/4 teaspoon nutmeg
  • whipped cream for topping
  • caramel sauce for topping


For the Gingersnap Crust:

  1. Preheat oven to 350 degrees F.
  2. Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
  3. Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
  4. Press the crumb mixture into the bottom and about half way up the sides of the springform pan.
  5. Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.

For the Pumpkin Cheesecake:

  1. In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
  2. Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
  3. Grab a pan that’s larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
  4. Place the cheesecake pan inside the dish with the water.
  5. Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
  6. Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
  7. Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
  8. When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
  9. Serve with caramel sauce (homemade or store-boughand whipped cream on top, if desired.