Description
A rich and creamy cheesecake with pumpkin and caramel swirls, perfect for fall.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and melted butter, press into a springform pan.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Divide batter in half. Stir pumpkin puree and spice into one half.
- Pour plain batter over crust, then spoon pumpkin batter on top.
- Swirl caramel sauce into the batter with a knife.
- Bake for 50-55 minutes until center is set.
- Cool completely before serving.
Notes
- Use room temperature cream cheese for smoother batter.
- Chill cheesecake for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
Keywords: pumpkin caramel swirl cheesecake, fall dessert, creamy cheesecake