Caramel Pumpkin Cheesecake + Pecan Crust

Slice of Caramel Pumpkin Cheesecake with a Pecan Crust being drizzled with caramel

4.94 from 15 votes

Caramel Pumpkin Cheesecake + Pecan Crust

There's no better way to celebrate the Fall season than with a generous slice of this Caramel Pumpkin Cheesecake + Pecan Crust.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Keyword: baked, bites, cheesecake, cinnamon, dessert, easy, fall recipe, holiday, homemade, pecans, pumpkin, pumpkin spice, recipe, spices, sweet, sweets, vegetarian

Servings: servings

Calories: 644kcal

Author: Shanika

Ingredients

PECAN GRAHAM CRACKER CRUST:

2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
1 cup toasted pecans (Add more if desired; just reduce Graham Crackers amount; See Post!)
3 Tbsps organic brown sugar
1 teaspoon ground cinnamon
4-5 Tbsps unsalted butter, melted

CHEESECAKE FILLING:

16 ozs. organic cream cheese, softened at room temp. (That’s 2 packs!)
1 cup organic pumpkin puree (Canned version, not pie filling!)
¾ cup organic cane sugar
3-4 Tbsps organic all-purpose flour
2 tsps vanilla extract
2 large organic eggs, at room temp.
3 Tbsps sour cream or yogurt
1 ½ tsps pumpkin spice, homemade or store-bought
¼ teaspoon sea salt

HOMEMADE CARAMEL SAUCE:

1 cup organic brown sugar
6 Tbsps unsalted butter, cut into cubes
½ cup organic heavy whipping cream
Pinch of sea salt

OPTIONAL TOPPINGS:

Whipped Cream, homemade or store-bought (See Post for info!)
Toasted Pecans (See Notes!)

US Customary - Metric

Instructions

TO MAKE THE CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
Grind the Graham crackers and pecans, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker-pecan mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECAKE + FILLING:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream, pumpkin puree, pumpkin spice, and salt and continue mixing.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
Bake the cheesecake for 35-40 minutes, then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid the cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
Remove cheesecake from the oven and allow it to continue to cool for another 30 minutes, before putting it in the refrigerator for at least an hour.

TO MAKE THE CARAMEL SAUCE:

Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
Once the cheesecake has cooled, top with caramel sauce, whipped cream, and toasted pecans, and enjoy.
Bon Appetit!

Notes

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Pumpkin Cheesecake. Everything from my fave baking pans, mixing bowls, hand-mixers, wooden spoons, and more. SEE THEM HERE!

Nutrition