Pumpkin Cheesecake with Salted Caramel Sauce

Published November 10, 2012. Updated January 6, 2019

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Pumpkin Cheesecake – one of the all time best fall desserts! It’s like having cheesecake and pumpkin pie in one over the top dessert. This is perfectly rich, creamy, deliciously spiced, and it’s sure to impress.

The Perfect Pumpkin Cheesecake!

What is the best part of the holidays? Family, friends and FOOD of course! I love that I get to indulge in the deliciousness of the holidays a little early since I like to post the holiday recipes before the holidays arrive.

This time around I wanted to create a dessert recipe that would be an exciting twist on a classic.

I just have to say it, this cheesecake is dee-vine! Just imagine your favorite pumpkin pie meets a fluffy, rich cheesecake and then it’s generously covered in salted caramel sauce and finished with sweetened whipped cream.

Yeah, almost to good to be true.

I don’t know that I’m going to care much about pumpkin pie during the holidays anymore, this has definitely stolen its limelight for me.

Start the holidays out right, with a gourmet and autumn inspired cheesecake! Enjoy!

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5 from 1 vote

Pumpkin Cheesecake (with Salted Caramel Sauce)

One of the all time best fall desserts! It's like having cheesecake and pumpkin pie in one over the top dessert. This is perfectly rich, creamy, deliciously spiced, and it's sure to impress.
Servings: 10
Prep30 minutes
Cook1 hour
Resting6 hours
Ready in: 1 hour 30 minutes




  • To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar). 
  • Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge. 
  • Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

To prepare filling

  • In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds.
  • Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine. 
  • Lift and tap mixing bowl against the counter several times to release air bubbles from mixture. 
  • Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door). 
  • Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. 
  • Slice and drizzle each serving with salted caramel sauce then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.


Salted Caramel Sauce Recipe HERE (toppings not included in nutrition).
Nutrition Facts
Pumpkin Cheesecake (with Salted Caramel Sauce)
Amount Per Serving
Calories 574 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 187mg62%
Sodium 418mg18%
Potassium 254mg7%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 45g50%
Protein 7g14%
Vitamin A 7005IU140%
Vitamin C 1.6mg2%
Calcium 130mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Michelle

    How many days in advance can you make this and save in the fridge? Four days too long? I made it Sunday and plan to serve on thanksgiving

  • Bethany

    This is sooo delicious, but turned out plenty sweet for me. Has anyone tried it with less sugar to know how that tasted or turned out?

  • Amy

    Forgive me if this was answered above — do you need to prepare the springform pan with spray or butter? Or parchment paper? Looking forward to making my first “dessert” from your website. Have loved all of your sounds and dinners!

    • Jaclyn

      Jaclyn Bell

      You don’t need to with this recipe because of the melted butter in the crumbs but it also won’t hurt to spray a little non-stick spray for extra precaution. I hope you love it!

  • Pumpkin Cheesecake…yes please!!

    […] once in awhile I make concessions, holidays are one of the exceptions! This recipe I tweaked from Cooking Classy. It is creamy, smooth and reminds me of […]

  • Nicolette

    hello! I was thinking about making this for Thanksgiving:) do you think I could make this the day before? The day is so crazy and I was hoping to make it beforehand….do you think it would be ok?!!

    • Jaclyn

      Jaclyn Bell

      Yes this is one that is actually great to make the day before because it has to set in the fridge for quite a few hours anyway. I hope you love it!

  • Tania S.

    I’ve never made a cheesecake in my life, but tomorrow I am going to give this one a try. I bake for my trivia team every Tuesday evening and I’ve dedicated this October to all pumpkin desserts. I hope if I follow the directions all will turn out well. I am going to make one change, hoping it will be OK, instead of graham cracker crumbs, I’m going to use crunchy gingersnaps, thinking that may add another Fall flavor. Can’t wait to try this … keep your fingers crossed for me, with so many good reviews here, I’m guessing this recipe will be a winner and a keeper.

  • JSG

    I don’t normally comment on recipes, but I made this last week for a get together and it was phenomenal!! Everyone raved about it! My husband couldn’t get enough, will be adding this one to my recipe index!!