Can I make pumpkin cheesecake ahead of time?

Yes! Pumpkin cheesecake is actually best when made ahead of time. Refrigerate it for at least 4 hours or overnight to let the flavors fully develop and the texture set perfectly.

How do I prevent cracks in my cheesecake?

To avoid cracks, don’t overmix the batter and bake the cheesecake in a water bath or place a pan of hot water on the oven’s lower rack. Also, allow the cheesecake to cool slowly in the oven with the door slightly ajar.

Can I use canned pumpkin pie mix instead of pumpkin puree?

No, it’s best to use pure pumpkin puree for this recipe. Canned pumpkin pie mix contains added sugar and spices which can throw off the flavor and texture of the cheesecake.

Can I make this recipe gluten-free?

Absolutely! Just swap the graham cracker crumbs for a gluten-free alternative like almond flour or gluten-free cookies for the crust.

How should I store leftover pumpkin cheesecake?

Store leftovers covered in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months.

Creamy Pumpkin Cheesecake – Easy Fall Dessert Idea

Description

This rich and creamy Pumpkin Cheesecake with Caramel Sauce is the ultimate fall dessert. Featuring a buttery graham cracker crust, a silky cream cheese layer, spiced pumpkin filling, and a drizzle of golden caramel, it’s perfect for holidays, gatherings, or cozy nights in.

Ingredients

Scale

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
16 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup caramel sauce
Whipped cream, for garnish

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Instructions

Preheat oven to 325°F (165°C).
Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
In a bowl, beat 8 oz cream cheese and 1/4 cup sugar until creamy. Add egg and vanilla; mix until smooth. Spread over cooled crust.
In a separate bowl, beat 16 oz cream cheese until fluffy. Add pumpkin puree, 3/4 cup sugar, eggs, vanilla, and spices. Mix until creamy.
Pour pumpkin layer over the cream cheese layer. Smooth the top.
Bake for 60–70 minutes or until the center is set but slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.
Refrigerate for at least 4 hours or overnight.
Before serving, drizzle with caramel sauce and top with whipped cream.

Notes

For a gluten-free crust, use gluten-free graham crackers or almond flour base.
Use a water bath or place a tray of hot water in the oven to avoid cracks.
Make ahead the night before for the best flavor and texture.
Try sea salt caramel for a sweet and salty twist.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 26g
Sodium: 250mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg