Caramel Pumpkin Cheesecake

1To make the crust
Combine all of the ingredients and press into a 9-inch springform pan.

2To make the filling using Sugar Pumpkin (if using canned pumpkin, skip to step 4)
Preheat oven to 400° F.

3Cut the pumpkin in half crosswise and roast, cut side down, for about 30 minutes or until fork tender. Cool slightly and scrape out the seeds. Scoop out the flesh and puree in a food processor until smooth. You will need 2 cups for the filling.

4In a mixing bowl, beat the cream cheese until smooth then beat in the eggs and egg yolk until incorporated. Beat in 2 cups of the pumpkin puree, the sugar, sour cream, flour, spices, vanilla and caramel sauce. Pour the filling into the prepared crust. Heat a little of the extra caramel sauce and drizzle a pattern over the top.

5Bake at 350° F for about 1 hour or until the center is set. Let rest for 20 minutes and then refrigerate for at least 3 hours or up to overnight.

6To make candied pecans combine 2 tbsp of sugar and 2 tbsp of hot water in a small saucepan. Add 1/4 cup nuts and stir to dissolve the sugar and bring to a boil. Immediately turn down the heat to a simmer for 5-7 minutes, stirring frequently. You want them to be golden and coated. It is very easy to forget about them and have them burn, trust me!


If the syrup is looking too runny, keep them on the stove. You want them to be coated and the syrup mostly gone. I have made these many times and taken them out too early so they are just super sticky which is still yummy but not what I am going for. Make sure to let them dry on parchment paper in a single layer. If you find these are not crunchy enough for you, you could pop them into the oven at 350 for 3-5 minutes to crisp them up a little more.