Pumpkin Cheesecake with Salted Caramel Sauce

Servings 10 servings
Calories 463kcal
Author Sondra Lyn



  • 1-1/2 cups ginger snap or graham cracker crumbs
  • 3 T Brown Sugar
  • 1/2 cup chopped pecans
  • 4 T Melted Butter


  • 3 8oz pkgs cream cheese, softened
  • 1-1/2 c packed light brown sugar
  • 3 Large Eggs
  • 1/2 t pumpkin pie spice
  • 1 can 15oz pumpkin
  • 1 t Vanilla
  • 1 jar caramel topping
  • whipped cream
  • coarse sea salt


Preheat oven to 350 degrees.

    For Crust:

    • Crush cookies and nuts in food processor, mix with 3 T brown sugar and 4 T melted butter.
    • Press into bottom of 9" springform pan.
    • Bake in preheated oven for 8-10 minutes. Set aside.

    For Filling:

    • Beat softened cream cheese with heavy-duty mixer on medium speed until smooth and all lumps are gone.
    • Add sugar and mix until blended. Add pumpkin, vanilla and spices; mix together.
    • Add eggs, 1 at a time until incorporated into mixture.
    • Pour onto baked crust in springform pan. Spread evenly with spatula.
    • Bake 50-60 minutes until top is lightly browned and set. Try not to overbake, as the top will crack.
    • Cool to room temperature and then cover with plastic wrap and place in refrigerator for 4 hours.
    • Cut and drizzle with caramel sauce. Sprinkle a slight pinch of salt on top. Top with whipped cream.


    Serving: 80g | Calories: 463kcal | Carbohydrates: 36g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 389mg | Potassium: 180mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1147IU | Calcium: 107mg | Iron: 1mg