Swirled Pumpkin Caramel Cheesecake Recipe

No Photo

Have you made this?

 Share your own photo!

Swirled Pumpkin Caramel Cheesecake

Samantha Ackley


My family and I love this recipe around the holidays. Tastes almost just like pumpkin pie only has a richer texture and caramel added into the mix to sweeten things even more! This cheesecake is sooo delicious!!

Featured Pinch Tips Video

★★★★★ 1 vote
1 Hr 15 Min


graham cracker pie crust


8-ounce packages cream cheese, room temperature
1 2/3 c
1 1/2 c
canned solid pack pumpkin
9 Tbsp
whipping cream
1 tsp
ground cinnamon
1 tsp
ground allspice
large eggs
4 Tbsp
purchased caramel sauce
1 c
sour cream


1Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping.
2Add pump-
kin, 4 tablespoons whipping cream, ground cinnamon and
ground allspice to mixture in large bowl and beat until well
combined. Add eggs 1 at a time, beating just until combined.
3Pour filling into crust (filling will almost fill pan). Bake
until cheesecake puffs, top browns and center moves only
slightly when pan is shaken, about 1 hour 15 minutes.
fer cheesecake to rack and cool 10 minutes.
5Run small sharp
knife around cake pan sides to loosen cheesecake.
6Cool. Cover
tightly and refrigerate overnight.
7Bring remaining 3/4 cup
cream cheese mixture to room temperature. Add remaining 5
tablespoons whipping cream to cream cheese mixture and stir
to combine.
8Press down firmly on edges of cheesecake to even
9Pour cream cheese mixture over cheesecake, spread-
ing evenly.
10Spoon caramel sauce in lines over cream cheese
11Using tip of knife, swirl caramel sauce into cream
cheese mixture. (Can be prepared 1 day ahead. Cover and re-
12Release pan sides from cheesecake. Spoon sour cream into
pastry bag fitted with small star tip (do not stir before
13Pipe decorative border around cheesecake and serve.

About this Recipe

Course/Dish: Cakes