Caramel Pumpkin Cake

Imagine digging into a dreamy fall dessert, packed with creamy pumpkin flavor and sweet caramel. This creamy treat layers up with a rich graham crust, then a plain cheese layer, and tops it all off with spiced pumpkin goodness. To finish, pour on loads of caramel. It’s the one dessert everyone asks for at get-togethers and cozy autumn nights.

INGREDIENTS

• Whipped cream (optional): for topping when you serve
• Caramel sauce: 1 cup, ready for that tasty finish
• Ground cloves: 1/4 tsp, just enough to add flavor depth
• Ground nutmeg: 1/4 tsp, for that sweet warmth
• Ground ginger: 1/2 tsp, to give a spicy kick
• Ground cinnamon: 1 tsp, it’ll warm up the flavors
• Vanilla extract: 1 tsp, brings out all the smoothness
• Large eggs: 2, to help the pumpkin layer set
• Sugar: 3/4 cup, gets mixed in with the pumpkin
• Pumpkin puree: 1 cup, the real autumn star
• Cream cheese: 16 oz, nice and soft for the pumpkin mix
• Vanilla extract: 1 tsp, for the first cheesy layer
• Large egg: 1, used in the first mixture
• Sugar: 1/4 cup, for sweetening the first cheese layer
• Cream cheese: 8 oz, soft so it’s easy to mix
• Melted butter: 1/2 cup, helps hold the crust together
• Sugar: 1/4 cup, makes the base sweet
• Graham cracker crumbs: 2 cups, your base for the bottom

INSTRUCTIONS

Step 14:

Cut your slice and grab that fork. Enjoy every creamy bite topped with caramel.

Step 13:

Right before you serve, pour on some caramel and add a swirl of whipped cream if you want.

Step 12:

Let the cheesecake chill in your fridge for at least 4 hours. Overnight gives the best flavor.

Step 11:

When the baking’s done, turn off the oven and pop the door open a bit. Let the cake sit in there another hour—helps keep it smooth.

Step 10:

Bake your cake for about 60 minutes. Don’t panic if the center jiggles a little.

Step 9:

Pour the pumpkin mix right on top of the plain cheese layer in the pan.

Step 8:

Add in sugar, eggs, vanilla, and those spices: cinnamon, ginger, nutmeg, and cloves. Mix it all up till smooth.

Step 7:

Get a fresh bowl and stir together soft cream cheese with pumpkin until it’s all blended.

Step 6:

Spread all of that creamy cheese mix onto your cooled crust.

Step 5:

Now add in the egg and vanilla. Mix till you’ve got a thick, smooth cheese mixture.

Step 4:

Use a big bowl to whip up soft cream cheese with sugar. Work until it’s smooth and creamy.

Step 3:

Push the crust mix into your pan and press it down tight. Bake for 10 minutes, then pull out to cool.

Step 2:

In a bowl, throw together your graham crumbs with melted butter and sugar. Mix it around till it looks like wet sand.

Step 1:

Set your oven to 325°F (that’s 165°C) and grease up a 9-inch springform pan.

Serving and Storage Tips

• This treat tastes awesome cold, so serve it straight from the fridge for the best bite.
• If you’ve got leftovers, just stash them in a sealed container in the fridge—they’ll be good for up to 5 days.

Helpful Notes

• Let your cake cool slowly in the oven so it doesn’t crack on top.
• If you want bolder spice flavor in the pumpkin, just tweak the amount you use.

Tips from Well-Known Chefs

• Sprinkle a pinch of sea salt on the caramel to hit both the sweet and salty notes. Trust us, it’s worth it!

Why You’ll Love Caramel Pumpkin Cheesecake

Every forkful is creamy, sweet, and laced with those cozy fall spices, finished off with dreamy caramel.

How to Make Ahead and Store

You can whip this up the day before. Keep it cool in the fridge 'til it's time to eat.

FAQs

Can I use store-bought caramel sauce?

Yep, grab your favorite from the store and pour it right on top.

Can I use a different crust?

Sure! Try swapping graham crackers for Oreos or gingersnap cookies if you’re feeling bold.

Can I freeze this cheesecake?

Absolutely, just wrap it tight and freeze for up to 3 months. Move it to the fridge overnight to thaw.

How do I prevent the cheesecake from cracking?

Leaving the cheesecake to cool in the oven keeps the top from breaking up.

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Summary

Packed with fall flavors, this caramel pumpkin cake blends sweet pumpkin spices and caramel sauce in a rich, creamy dessert. Starting with a graham cracker base, it holds two spiced layers of cheesecake: one classic and one with pumpkin. Baked to silky perfection and topped with a luscious caramel layer, this dessert is great for holiday parties or pairing with whipped cream for an extra dash of sweetness.