Salted Caramel Pumpkin Cheesecake
Spiced pumpkin cheesecake on a cinnamon graham crust, swirled with salted caramel and topped with whipped cream and candied pecans.
As printed on the card, the salted caramel is made in step 5 but swirled in at step 3 — make the caramel sauce first so it is ready for the swirl. Bobbie's tips: use full-fat cream cheese; don't overmix once the eggs are added; room-temperature ingredients blend more smoothly; it should still jiggle slightly in the centre when removed from the oven; chill overnight; use a knife warmed in hot water and wiped between slices; make the caramel and pecans a day ahead. Variations: praline pumpkin (add ½ cup chopped pecans to the filling); maple glaze instead of caramel; melted dark chocolate drizzle; gingersnap crust; mini cheesecakes in a muffin tin, baked 18–22 minutes; gluten-free graham crackers. Storage: covered in the fridge up to 5 days; freeze without toppings up to 2 months, thaw overnight in the fridge and add toppings before serving.
Ingredients
Graham cracker crust
- 2½ cups graham cracker crumbs (about 20 full crackers)
- ⅓ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
Pumpkin cheesecake filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pumpkin purée (not pumpkin pie filling)
- 4 large eggs
- 1 cup sour cream
- ¼ cup heavy cream
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp salt
Salted caramel sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream (warm)
- 1 tsp vanilla extract
- ½ tsp sea salt
Whipped topping
- 1 cup heavy cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
Candied pecans
- 1½ cups pecan halves
- ⅓ cup brown sugar
- 1 tbsp maple syrup
- ½ tsp cinnamon
- Pinch of salt
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Method
- 1
Make the crust: preheat the oven to 325°F (165°C). Mix the graham cracker crumbs, sugar, cinnamon and salt. Stir in the melted butter until combined. Press into the bottom of a 9-inch springform pan (and 1 inch up the sides). Bake for 10 minutes. Let cool.
- 2
Make the pumpkin cheesecake filling: in a large bowl, beat the cream cheese until smooth. Add the granulated sugar and brown sugar and beat until creamy. Mix in the pumpkin purée, sour cream, heavy cream and vanilla. Add the eggs one at a time, mixing on low speed until just combined. Add the pumpkin pie spice, cinnamon, nutmeg, ginger and salt. Mix until smooth.
- 3
Add the caramel swirl: pour half of the cheesecake filling into the cooled crust. Drizzle ⅓ of the salted caramel sauce over the filling and gently swirl with a knife. Add the remaining cheesecake filling. Drizzle another ⅓ of the caramel and swirl lightly.
- 4
Bake: place the springform pan on a baking sheet. Bake for 55–65 minutes, until the edges are set and the centre still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- 5
Make the salted caramel sauce: in a saucepan, melt the sugar over medium heat, stirring constantly until it turns amber. Add the butter (carefully, it will bubble) and stir until melted. Slowly whisk in the warm heavy cream. Remove from heat and stir in the vanilla and sea salt. Let cool completely.
- 6
Make the candied pecans: in a skillet, combine the pecans, brown sugar, maple syrup, cinnamon and salt. Cook over medium heat, stirring constantly, for 5–7 minutes, until glazed and fragrant. Spread on parchment paper to cool.
- 7
Make the whipped topping: beat the heavy cream, powdered sugar and vanilla until soft peaks form. Add cinnamon if desired.
- 8
Decorate: spread or pipe the whipped topping around the top. Drizzle the remaining caramel sauce. Add the candied pecans generously.
- 9
Chill and serve: refrigerate for at least 30 minutes before serving. Use a warm knife for clean slices.
Get this in a pack
Salted Caramel Pumpkin Cheesecake is printed in Signature Cakes & Cheesecakes
11 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 142”. Written up by Bobbie's Kitchen · Updated 26 October 2026