Pumpkin Cheesecake with Salted Caramel

Pumpkin Cheesecake with Salted Caramel is the perfect marriage of rich, creamy New York style cheesecake and pumpkin pie topped with homemade salted caramel and whipped cream. While cheesecake can be somewhat dense, the texture of this is light and airy, almost resembling a pumpkin mousse. This combination transforms two delicious treats into an elegant autumn dessert. It is a little bit sweet, a little bit salty, and the perfect amount of indulgence.

This dessert is not difficult to make but does require a few hours of chilling time to set properly. A springform pan should always be used when making cheesecakes due the ease of releasing the sides of the pan for serving the cheesecake. Additionally, I like to use baking parchment circles on the bottom so that I can easily slide the cheesecake off the springform pan after chilling in refrigerator.

Pumpkin Cheesecake With Salted Caramel Key Ingredients

Let’s take a closer look at the ingredients that make up this delicious dessert.

Vanilla Wafer Crust

We love this vanilla wafer crust with just a hint of cinnamon which adds some warmth. I recommend using Nabisco brand Nilla Wafers. I’ve tried other brands and they just weren’t quite as good.

Cream Cheese

It is best to use room temperature, full-fat cream cheese for the best texture. (We’re making cheesecake – now is not the time to skimp on the fat!) I recommend Philadelphia Original Cream Cheese (block style not whipped). Why does it have to be room temperature? This is important because softened cream cheese prevents lumps from forming in your cheesecake. If it is too firm, it will not blend smoothly.

Brown Sugar and Granulated Sugar

Both brown sugar and granulated sugar are used in this recipe. Brown sugar adds sweetness while also providing texture and extra depth of flavor. Granulated sugar adds just enough sweetness to balance out the tang but not be overly sweet.

Pumpkin Puree

Pumpkin puree adds the delicious pumpkin flavor to the cheesecake. Be sure you are using ‘canned pumpkin’ or ‘pumpkin puree’ and not ‘pumpkin pie filling.’ Pumpkin pie filling has added spices already mixed in which we do not want for this recipe. I love to use Libby’s Pumpkin Puree.

Flour

A tiny amount of all-purpose flour is used to help prevent cracking. It does not always work but it also aids in creating smooth cuts when serving the cheesecake. Don’t fret if your cheesecake has a crack…the whipped cream and salted caramel will cover it right up!

Spices

We use cinnamon and nutmeg to provide the incredible fall flavors that pair so well with pumpkin.

Vanilla Extract

Vanilla is always a good idea. It adds the perfect touch of flavor. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.

Eggs

Eggs should be room temperature and added one at a time. Be sure to not over-mix once the eggs are added. This will incorporate air into your batter which will lead to cracks in your cheesecake.

Sour Cream

Again, don’t skimp on the sour cream! Using full-fat, room temperature sour cream will produce a rich and creamy cheesecake.

Homemade Whipped Cream (Optional)

This whipped cream has only three ingredients and is super simple to ‘whip’ up. Simply beat the ingredients with a handheld or stand mixer fitted with the whisk attachment until stiff peaks form. For more in-depth instructions, please visit our Whipped Cream recipe.

Salted Caramel (Optional)

The salted caramel adds such a lovely touch to this cheesecake. To make this, we use sugar, water, heavy cream, butter, and salt. It is not difficult but does require about 15 minutes to make. We provide further instructions on how to make this below.

How to Make Salted Caramel Topping for Pumpkin Cheesecake

Salted caramel adds a wonderful sweet and salty component to the topping that accentuates the pumpkin cheesecake flavor. In order to make this, we combine sugar into water until mostly dissolved. Cook over medium-high heat, without stirring, for approximately 12-13 minutes or until it turns a rich amber color. While this is cooking, warm the heavy cream in a small saucepan. After the sugar mixture has turned a deep amber, slowly whisk in the warmed cream and continue to stir for another 4-5 minutes or until smooth. (Pour the cream into the sugar slowly so that the mixture does not bubble over.)

Remove from the heat and stir in the butter and salt. (If the caramel is too thick, add a little more heavy cream, 1 Tbsp at a time, until you reach desired consistency. You may need to reheat the caramel sauce slightly to incorporate more cream – don’t worry, it will come together. Just keep stirring!) Cool slightly before adding to the cheesecake.

Can cheesecake be frozen?

Yes! Cheesecake can be frozen for up to 1 month. Here’s how:

1. Let the cheesecake cool completely and set up in the refrigerator. (Do not add toppings.)
2. Once fully chilled, place the cheesecake on a cardboard round or plate and wrap in plastic wrap. If freezing individual slices, wrap each slice in plastic wrap.
3. After covering in plastic wrap, wrap again in aluminum foil. Label and date the foil.
4. Freeze for up to 1 month.
5. When ready to eat, thaw at room temperature for 3-4 hours or overnight in the refrigerator. Add any toppings you would like and enjoy!

Tips

• Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
• Room temperature – It is important for all ingredients (cream cheese, eggs, sour cream) in the recipe to be room temperature before getting started. This prevents lumps in your cheesecake and allows everything to combine smoothly.
• Pumpkin – Be sure you are using ‘canned pumpkin’ or ‘pumpkin puree’ and not ‘pumpkin pie filling.’ Pumpkin pie filling has added spices already mixed in which we do not want for this recipe.
• Mixing – Do not over-mix or beat ingredients at high speeds. This incorporates extra air which can lead to cracks in your cheesecake.
• Baking – Though tempting, do not open the oven door while baking unless very close to the end to check for doneness. This can result in uneven baking due to the temperature fluctuation. Additionally, do not over-bake cheesecake. The center of the cheesecake will still be slightly jiggly until it cools completely.
• Cooling – The step of letting the cheesecake sit in the oven after baking with the door cracked is very important so that it is able to cool gradually. The slower it cools, the lower the chances of having cracks form.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Kitchen Scale – precisely measure ingredients
• Food Processor – to make vanilla wafer crust
• Stand Mixer – to mix batter
• Baking Parchment Circles – to line bottom of springform pan
• Springform Pan– to bake cheesecake
• Cooling Racks – to cool cheesecake and dishwasher friendly!!
• Fall Plates – seasonal plates to serve cheesecake

If You Like This Recipe, Try Our

• Raspberry Swirl Cheesecake
• The Best Cheesecake
• Traditional Pumpkin Pie
• Autumn Spice Cake with Pineapple Flowers
• Spiced Wafer Cookies

5 from 1 reviews

Pumpkin Cheesecake with Salted Caramel

August 7, 2022

Servings: 8

Prep: 40 min

Cook: 55 min

Total: 4 hr

Difficulty: Intermediate

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Pumpkin Cheesecake with Salted Caramel is the perfect marriage of rich, creamy New York style cheesecake and pumpkin pie topped with homemade salted caramel and whipped cream. While cheesecake can be somewhat dense, the texture of this is light and airy, almost resembling a pumpkin mousse.

By: The Kelly Kitchen

Ingredients

• CRUST:
• 2 ¼ cups vanilla wafer crumbs
• ¼ tsp cinnamon
• 6 Tbsp salted butter, melted
• FILLING:
• 3 (8 oz) blocks full-fat cream cheese, room temp
• ½ cup (107 g) packed light brown sugar
• ¾ cup (149 g) granulated sugar
• 1 (15 oz) can pumpkin puree
• 1 Tbsp all-purpose flour
• 1 Tbsp pure vanilla extract
• 1 ¼ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 3 eggs, room temp
• 1/3 cup (76 g) full-fat sour cream, room temp
• WHIPPED CREAM (OPTIONAL):
• 1 cup heavy cream, cold
• 3 Tbsp confectioners’ sugar
• 1 tsp pure vanilla extract
• SALTED CARAMEL (OPTIONAL):
• 1 cup (198 g) granulated sugar
• 3 Tbsp water
• ½ cup heavy cream
• 5 Tbsp salted butter
• ¾ tsp salt

Directions

• Step 1 PREP: Line the bottom rack of your oven with a foil lined cookie sheet in case of drippings. Preheat oven to 350 degrees F.
• Step 2 CRUST: Using a food processor or by hand, crush vanilla wafers into fine crumbs and mix in cinnamon. Add melted butter and thoroughly mix until all the crumbs are coated and it resembles wet sand. Press firmly down in nine inch springform pan and up the sides about 2 inches. No need to grease pan. Set aside.
• Step 3 FILLING: In mixing bowl, beat cream cheese until light and fluffy, about 1 minute. With mixer running on low speed, gradually add sugars until fully incorporated. Mix in pumpkin puree, flour, vanilla, cinnamon, nutmeg, and salt. Then, add eggs, one at a time, mixing after each egg is added. Scrape down sides and mix again. Finally, add in sour cream and mix until combined and smooth. Try to avoid over-mixing as much as you can to prevent cheesecake from cracking while baking.
• Step 4 BAKE: Pour batter into crust and smooth with spatula. Bake for 50-60 minutes. Shut off oven when done (center will still be jiggly until cheesecake is cooled) and open oven door slightly. Let cheesecake sit in oven with door cracked for 1 hour. Then, remove from oven and cool on counter until no longer warm. Remove side of pan. Chill in refrigerator for at least 4 hours prior to serving. Top with whipped cream and salted caramel (both of these are optional).
• Step 5 WHIPPED CREAM: Using a handheld or stand mixer with a whisk attachment, beat heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form.
• Step 6 SALTED CARAMEL: In a medium saucepan, stir sugar into water until mostly dissolved. Cook over medium-high heat, without stirring, for approximately 12-13 minutes or until it turns a rich amber color. While this is cooking, warm heavy cream in a small saucepan. After sugar mixture has turned a deep amber, SLOWLY whisk in warmed cream and continue to stir for another 4-5 minutes or until smooth. (Pour the cream into the sugar slowly so that the mixture does not bubble over.)
• Step 7 Remove from heat and stir in butter and salt. (If caramel is too thick, add a little more heavy cream, 1 Tbsp at a time, until you reach desired consistency. You may need to reheat the caramel sauce slightly to incorporate more cream – don’t worry, it will come together. Just keep stirring!) Cool slightly before adding to cheesecake.
• Step 8 STORAGE: Cover and store cheesecake in refrigerator for up to 5 days. It can also be frozen for up to 1 month.

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