Description
A delicious cheesecake with pumpkin and caramel flavors swirled together.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, and nutmeg. Mix until combined.
- Pour the pumpkin mixture over the crust in the pan.
- Drizzle caramel sauce over the pumpkin mixture and use a knife to swirl it in.
- Bake for 50-60 minutes until set. Let it cool to room temperature.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- Use homemade or store-bought caramel sauce.
- Let the cheesecake cool completely before refrigerating.
- Top with whipped cream and extra caramel before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pumpkin caramel swirl cheesecake, pumpkin cheesecake, caramel cheesecake