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Caramel Pecan Pumpkin Cheesecake

Decadent Caramel Pecan Pumpkin Cheesecake for Fall Bliss

Indulge in this Caramel Pecan Pumpkin Cheesecake, a perfect fall dessert that combines rich pumpkin, crunchy pecans, and luscious caramel.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham Cracker Crumbs or digestive biscuits for gluten-free
  • 1/4 cup Light Brown Sugar can use regular granulated sugar
  • 1 tsp Ground Cinnamon or pumpkin pie spice
  • 1/2 cup Butter (Melted) or coconut oil for dairy-free
For the Filling
  • 8 oz Cream Cheese at room temperature
  • 1 cup Pumpkin Puree pure pumpkin, not pie filling
  • 2 large Eggs plus 1 egg yolk
  • 1/2 cup Sour Cream or Greek yogurt
  • 3/4 cup Granulated Sugar can substitute brown sugar
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Nutmeg
  • 1/4 cup Flour or cornstarch for gluten-free
  • 1 tsp Vanilla Extract or almond extract
For the Streusel Topping
  • 1/2 cup Brown Sugar can use white sugar
  • 1/2 cup Flour or almond flour for gluten-free
  • 1/2 cup Rolled Oats can substitute with nuts
  • 1 cup Pecans or walnuts as a substitute
For the Caramel Topping
  • 1 cup Caramel Sauce store-bought or homemade

Equipment

  • 9-inch springform pan
  • medium mixing bowl
  • large bowl
  • hand mixer
  • pastry cutter
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing and lightly flouring.
  2. In a mixing bowl, combine graham cracker crumbs, light brown sugar, and cinnamon. Mix in melted butter and press into the bottom of the pan. Bake for 10 minutes.
  3. Beat cream cheese in a large bowl until smooth, then add pumpkin puree, eggs, sour cream, granulated sugar, vanilla extract, and spices, mixing until creamy. Gradually add flour and mix until just incorporated.
  4. Prepare the streusel topping by combining brown sugar, flour, and rolled oats. Cut in softened butter until crumbly. Sprinkle over the cheesecake filling.
  5. Bake the cheesecake for about 60 minutes until the center is set with a slight jiggle. Cool at room temperature for 15-20 minutes before refrigerating for at least 4 hours.
  6. Toast pecans in a skillet for 1-2 minutes, then add butter, stirring to coat. Sprinkle with sugar and cinnamon.
  7. Once chilled, remove the cheesecake from the springform pan, top with pecans and drizzle with caramel sauce. Serve with whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 550IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Avoid opening the oven door during baking to prevent cracks. Chill for at least 4 hours for the best texture.

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