Description
This Pumpkin Caramel Swirl Cheesecake is a creamy, spiced dessert with luscious caramel swirls. Perfect for fall gatherings or any special occasion, it’s sure to be a crowd-pleaser!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup caramel sauce (plus more for drizzling)
- Whipped cream and crushed graham crackers (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
- Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool.
- Beat cream cheese until smooth. Add sugars, eggs, sour cream, pumpkin puree, vanilla, and spices. Mix until creamy.
- Pour filling over crust. Drizzle caramel sauce on top and swirl gently.
- Place the pan in a water bath and bake for 60-70 minutes.
- Cool in the oven for 1 hour, then refrigerate for at least 4 hours.
- Drizzle with caramel sauce and garnish with whipped cream and crushed graham crackers before serving.
Notes
- Use room temperature ingredients for the best texture.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Adjust the spice blend to your taste for a bolder or milder flavor.