Swirled Pumpkin and Caramel Cheesecake
Indulge in the rich, autumnal decadence of Swirled Pumpkin and Caramel Cheesecake—a dessert that marries velvety pumpkin-spiced cheesecake with luscious caramel swirls for a visually stunning and flavor-packed treat. Featuring a buttery graham cracker crust as the base, this cheesecake boasts a perfectly balanced filling of creamy pumpkin and classic cheesecake, artfully marbled with caramel ribbons for a gourmet finish. Baked in a water bath for optimal creaminess, it's then chilled to perfection, making it an impressive make-ahead dessert. Whether you're celebrating Thanksgiving or cozying up on a fall evening, this crowd-pleasing cheesecake delivers on seasonal flavors and show-stopping presentation. Don’t forget that final drizzle of caramel for an irresistible finishing touch!
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Ingredients
- 200 grams Graham crackers (crushed)
- 85 grams Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 450 grams Cream cheese (softened)
- 150 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 180 grams Pumpkin puree
- 1.5 teaspoons Pumpkin pie spice
- 120 milliliters Caramel sauce (store-bought or homemade)
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
Prepare a 9-inch (23 cm) springform pan by lightly greasing it and wrapping the outside with two layers of foil to prevent water leakage during the water bath.
Step 3
In a medium mixing bowl, combine crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Step 4
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set the crust aside to cool while you prepare the filling.
Step 5
In a large mixing bowl, beat the softened cream cheese and 150 grams of sugar together until smooth and creamy, about 2-3 minutes.
Step 6
Add the sour cream, eggs (one at a time), and vanilla extract. Mix until well-blended, scraping down the sides as needed.
Step 7
Remove about 1 cup of the filling and set it aside in a small bowl.
Step 8
To the remaining filling, add the pumpkin puree and pumpkin pie spice. Mix until evenly combined.
Step 9
Pour the pumpkin filling over the prepared crust, spreading it out evenly.
Step 10
Drizzle half of the caramel sauce over the pumpkin filling in a swirled pattern. Use a knife or skewer to gently swirl the caramel into the filling, creating a marbled effect.
Step 11
Spoon the reserved plain cheesecake batter over the top in dollops, then use a knife to swirl it into the pumpkin layer for a decorative look.
Step 12
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Step 13
Carefully place the roasting pan in the oven and bake for 65-75 minutes, or until the edges are set but the center has a slight jiggle.
Step 14
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Step 15
Remove the cheesecake from the water bath and foil, then transfer it to a wire rack to cool to room temperature.
Step 16
Once cooled, refrigerate the cheesecake for at least 4 hours (preferably overnight) to fully set.
Step 17
Before serving, drizzle the remaining caramel sauce over the top. Slice and enjoy!
Nutrition Facts
| Serving size | (1491.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4731.4 |
| Total Fat 296.6g | 0% |
| Saturated Fat 169.1g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1325.7mg | 0% |
| Sodium 2990.3mg | 0% |
| Total Carbohydrate 463.1g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 327.8g | |
| Protein 67.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 881.7mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 1440.1mg | 0% |
Source of Calories