Pecan Caramel Pumpkin Cheesecake
This is my fall answer to plain pumpkin pie. A pecan graham cracker crust, silky pumpkin cheesecake with caramel baked right into the middle, and a pecan buttercream frosting on top. Every part of it says autumn, and every year I like giving pumpkin cheesecake its own new twist for the holidays.
Why This Pumpkin Cheesecake Is So Good
Ever since my first Chocolate Pumpkin Cheesecake went crazy with family, friends, and readers, it kicked off the tradition on a new pumpkin cheesecake. I still test out new pumpkin cheesecake recipes but not all make it here.
- I wanted to create a pumpkin cheesecake that felt a little more elevated, with something extra going on beyond the usual pumpkin and spice.
- I layer caramel in three places: under the crust, in the middle of the batter, and drizzled on top, so it shows up in every bite instead of just the top.
- I use pecan buttercream instead of plain cream cheese frosting here, which adds a nutty flavor you don’t get in a typical cheesecake.
- Cheesecake looks impressive but isn’t actually hard to make, and I usually make most of this one ahead of my holiday dinner.
Key Ingredients and Notes
- Cream cheese – I always use full-fat, room temperature cream cheese so it beats smooth without lumps.
- Eggs – let them come to room temperature too. Cold eggs can cause the batter to look slightly curdled instead of smooth.
- Pumpkin puree – use pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices mixed in.
- Caramel topping – I like a store-bought caramel topping here to save time. Ghirardelli’s salted caramel, sold in a jar or squeeze bottle, is my go-to. If you’d rather make your own, I use the same homemade caramel from my Pumpkin Bread Pudding recipe.
- Butter for the frosting – this recipe uses half salted and half unsalted butter, one cup total between the two. I like the mix of both since it gives the frosting a rounder flavor than using all one or the other.
- Pecans – pulse them into crumbs in a food processor or blender. You’ll use them in both the crust and the frosting.
How to Make Pecan Caramel Pumpkin Cheesecake
- Prep the pan – Preheat the oven to 325°F and grease a 9-inch springform pan. I wrap the outside of the pan in heavy-duty foil, even on pans I don’t think leak. It only takes one soggy crust to make this step worth doing every time.
- Make the crust – Pulse pecans into crumbs, then mix them with graham cracker crumbs and cinnamon. Add melted butter and mix until fully combined. Press the mixture into the bottom of the pan and drizzle caramel topping over it.
- Beat the cream cheese – Beat it on medium-high speed until smooth and fluffy, scraping the bowl as needed.
- Add the eggs and remaining ingredients – Add the eggs one at a time, beating after each addition. Add the pumpkin puree, vanilla, sugar, and sour cream, and beat until incorporated. Lower the speed and mix in the cinnamon and corn starch.
- Layer and bake – Pour half the batter over the crust, drizzle more caramel over it, then pour in the rest of the batter and smooth the top. Set the springform pan inside a larger roasting pan and pour in enough hot water to come about halfway up the sides. I always use a water bath here since it’s what keeps the cheesecake from cracking and gives it that smooth, silky texture. Bake for 70-75 minutes.
- Cool gradually – Turn off the oven, crack the door open, and let the cheesecake sit inside for about 10 minutes before removing it. I cool it down slowly like this to help prevent cracks on top.
- Chill – Let the cheesecake cool on the counter for about an hour, then refrigerate for at least 4 hours before frosting.
- Make the frosting – Beat the butter on medium-high speed for a couple of minutes, then add the heavy cream and beat until light and fluffy. Switch to the whisk attachment, lower the speed, and add the powdered sugar, pecan crumbs, and cinnamon. Beat on low until combined, then raise the speed and beat for 3-4 more minutes.
- Frost and finish – Spread a thin layer of frosting over the cold cheesecake, then pipe the rest around the edges, leaving room in the center. Fill the center with crushed pecans and drizzle with caramel.
How to Store Leftover Pumpkin Cheesecake
- Refrigerator: store the frosted cheesecake covered in the refrigerator for up to 4-5 days.
- Freezer: freeze the cheesecake without the frosting or toppings. Once it’s cooled to room temperature, run a butter knife around the inside of the springform pan to release it, then freeze it uncovered for about an hour to firm up. Wrap it tightly in 2-3 layers of plastic wrap, then a layer of foil, and label it with the date. It’ll keep in the freezer for 2-3 months. To thaw, move it to the refrigerator and let it thaw slowly overnight before frosting and serving.
Pecan Caramel Pumpkin Cheesecake Recipe FAQs
Can I make this cheesecake without nuts?
Yes. Leave out the pecans entirely and use about 1½ cups of graham crackers for the crust instead of the graham cracker and pecan mix. If your family prefers nut-free desserts, I’d point you to my Pumpkin Cheesecake Pie and Creme Brulé Pumpkin Cheesecake, which are both nut-free too.
Do I need a water bath for this cheesecake?
Yes, I always use a water bath to protect the cheesecake while it bakes. It keeps the top from cracking and gives the finished cheesecake a smooth, creamy texture.
Why is my cheesecake still soft or runny after chilling?
This usually means the oven didn’t fully bake it through. A properly baked cheesecake should have a slight jiggle in the center when you gently shake it, not a liquid wobble. If yours came out too soft even after chilling, bake it a little longer next time. I’d also recommend using an oven thermometer, since built-in oven dials can run cooler than they say.
Can I make this cheesecake and the frosting ahead of time?
Yes. Bake the cheesecake and let it chill for the full 4 hours first. Then make the frosting and frost the cheesecake before covering and refrigerating it until you’re ready to serve. I don’t recommend making the frosting ahead and leaving it in a bowl, since the butter will firm back up and become difficult to spread.
More Cheesecake Recipes From Me
- Creme Brulee Pumpkin Cheesecake
- Oreo Pumpkin Cheesecake
- Chocolate Pumpkin Cheesecake
- Mini Pumpkin Cheesecake Pies
- Caramel Cinnamon Swirl Cheesecake Bars
- Gingerbread Cheesecake
- Cinnamon Roll Cheesecake
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Pecan Caramel Pumpkin Cheesecake Recipe
This is my fall answer to plain pumpkin pie. A pecan graham cracker crust, silky pumpkin cheesecake with caramel baked right into the middle, and a pecan buttercream frosting on top. Every part of it says autumn, and every year I like giving pumpkin cheesecake its own new twist for the holidays.
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Servings: 12
Calories: 798kcal
Ingredients
For Crust:
- 1 1/4 cups graham cracker crumbs
- 1/2 cup pecan crumbs
- 4 tbsp butter melted
- 1/4 tsp cinnamon
- 4 tbsp caramel topping
For Cheesecake:
- 24 oz cream cheese room temperature
- 1 cup pumpkin puree
- 1 cup white granulated sugar
- 2 Tbsp sour cream
- 2 eggs room temperature
- 2 tsp cinnamon
- 2 Tbsp corn starch
- 4 Tbsp caramel topping to drizzle in the middle
- 1 tsp vanilla
Frosting:
- 1/2 cup unsalted butter room temperature
- 1/2 cup salted butter room temperature
- 2 1/2 cups powdered sugar
- 2 tbsp heavy whipping cream
- 3/4 cup pecan crumbs
- 1 tsp cinnamon
Topping:
- 1 cup crushed pecans
- 1/2 cup caramel topping
Instructions
- Preheat the oven to 325℉ degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.)
- Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Set it aside for crust and frosting.
Crust:
- In a small bowl, combine graham cracker crumbs, cinnamon, and pecan crumbles, mix very well. Add melted butter and mix until all evenly incorporated.
- Spread crumb mixture in the bottom of the springform pan, evenly, and press it over the bottom and a little up the sides.
- Drizzle caramel topping over the crust.
Cheesecake:
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add eggs, one at the time, beating after each addition.
- Add pumpkin puree, vanilla, sugar, and sour cream, beat until incorporated. Scrape sides and bottom on the bowl.
- Lower speed and add cinnamon and corn starch. Make sure that all ingredients are well combined. Scrape sides and bottom on the bowl and beat for a few more seconds, until all smooth.
- Pour half of the cheesecake batter into the pan with crust, over the caramel. Drizzle some more caramel over the cheesecake batter. Pour in remaining cheesecake batter evenly over the top. Make sure the batter is spread evenly in the pan.
- Set the pan inside a bigger roasting pan. Carefully pour water into the roasting pan, enough to cover cheesecake about half way up the springform.Carefully place the roasting pan in the oven.
- Bake for 70-75 minutes. (Check to make sure there is not too much wobble in the center. Cheesecake should just have a slight jiggle in the center. You can touch the center to feel if it's set of still too soft in the middle.) Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 15 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
- Cool cheesecake for an hour and then place in the refrigerator. Refrigerate for about 4 hours before adding the frosting.
Frosting:
- You will need a paddle and the whisk attachments for the stand up mixer.
- First, beat softened butter with paddle attachment in an electric mixer, on medium-high speed, for a couple of minutes. Scrape sides and bottom of the bowl, add heavy cream, and beat for another couple more minutes until light and fluffy.
- Switch to whisk attachment, set speed to low, and pour in powdered sugar, pecan crumbles, and cinnamon. Beat on low until sugar is incorporated and raise the speed to medium-high. Beat for 3-4 more minutes.
- Spread a thin layer of frosting over the top of the cold cheesecake. Transfer most of frosting into a piping bag and decorate the cheesecake around the edges, leaving some room in the center for the nuts.
- Spread pecan in the center and drizzle caramel topping over the top of the cheesecake
Notes
- Nut-free option: omit the pecans and use about 1½ cups of graham crackers in the crust instead.
- Caramel brand: Ghirardelli’s salted caramel topping, in a jar or squeeze bottle, works well here.
- Doneness check: the center should have a slight jiggle, not a liquid wobble, when done. An oven thermometer helps confirm your oven is at the right temperature.
Nutrition
Calories: 798kcal | Carbohydrates: 72g | Protein: 7g | Fat: 56g | Saturated Fat: 25g | Cholesterol: 145mg | Sodium: 437mg | Potassium: 249mg | Fiber: 3g | Sugar: 46g | Vitamin A: 4645IU | Vitamin C: 1.1mg | Calcium: 114mg | Iron: 1.6mg
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Cheesecake Recipes, Dessert Recipes, Fall Recipes, Pumpkin Recipes, Thanksgiving Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
The cheesecake was definitely a HIT…guests described it as Lucious! It certainly was a show stopper…until I cut it. It was just so soft, it collapsed. ( I had read other reviews, so I put an extra tablespoon of cornstarch in it hoping it would rectify the problem…maybe another egg would help…?) …HOWEVER, it didn’t stop people taking their share…& RAVING ABOUT IT!😁
If the cheesecake was fully chilled and still didn’t set, it was most likely underbaked. When checking for doneness, gently tap or touch the center — it should have a slight jiggle but shouldn’t look liquid. Adding another egg wouldn’t help it set in this case, but baking it longer would. It’s also a good idea to double-check that your oven is holding the correct temperature. An inexpensive oven thermometer (not the built-in one which are often inaccurate) can help you make sure it’s baking at the right heat.
Some of the family dislike nuts, can pretzels work in the crust with gram crackers?
Absolutely! You can just omit the nuts and use about 1½ cups of graham crackers for the crust instead. If you’d like to use pretzels on top, that’ll work too, just add them right before serving since the caramel will make them soggy. You might prefer my Pumpkin Cheesecake Pie or my Creme Brulee Pumpkin Cheesecake neither have any nuts, I’ll drop the link for you so you can look them over! But if not just leaving the nits out will work.
Creme Brulee Cheesecake: https://www.willcookforsmiles.com/creme-brulee-pumpkin-cheesecake/
Pumpkin Pie Cheesecake: https://www.willcookforsmiles.com/pumpkin-cheesecake-pie/
This cheesecake is so good that it’s become a new family tradition…..three years running!
I love hearing this! I am so glad you and your family like it!
This is the first time I’ve ever made a cheesecake in a bath but I followed the directions and it turned out amazing. My family loved it and every time they had a slice they commented how delicious it was. Thanks for a great holiday recipe.
I am glad it was a hit!
just to double check- the frosting is one whole cup of butter?
Yes, it is 1/2 cup unsalted butter and 1/2 cup salted butter. I hope you love it!
I made 2 of these delicious cakes for Thanksgiving, and it disappeared within a few hours. They were an absolute hit. I did substitute ginger snap cookies and butter only for the crust which was amazing. I also added a whipped Cream topping along with the icing. I did not use a water bath, but place the cakes in a warmer drawer. You can also prop the oven door open to allow the cake to cool down slowly. I will definitely make again for Christmas. Thank you for sharing your recipe.
I am glad you liked it, Shawnna!
Made this for Thanksgiving dessert and was the biggest hit of the desserts! Silky smooth and textured crunch broke up the monotony of the creamy pumpkin pies, with a homemade caramel sauce this dessert has quite the combo of flavors especially with a little added salt at the end. Easy to follow instructions and came out nearly PERFECT.
I am so glad you liked it! 🙂
Is it okay to make the cheesecake and frosting the day before and just combine everything the next day? Don’t know how long either hold up in the fridge. Thank you!
You could for sure make the cheesecake the day before serving. To make the frosting ahead of time, first, make the cheesecake and let it sit in the fridge for 4hrs. Then you can make the frosting and frost the cheesecake, after that you can leave them covered in the fridge until the next day. You won’t want to make the frosting and leave it in a bowl because it is a buttercream and the butter will turn solid again and make it a pain to frost your cheesecake.
Hey! I am making this for thanksgiving! So excited to try it, just wanting to clarify though, after about 35 min of it being in the oven I need to TURN OVEN OFF and crack the over door for another 35 min and let it sit there and finish cooking and then add another 10 min to that and then remove from oven?
So sorry I’m just now seeing your comment! If you ever have an urgent question, feel free to reach out on Facebook or Instagram — I see those much faster. You were correct, though, and I hope the recipe turned out wonderfully for you!
Planning to make this is a few weeks. I’ve never had to bake a cheesecake in a roasting pan with water? Will this still turn out if I don’t? I don’t have a roasting pan. Thanks.
A water bath helps to protect the delicate cheesecake while it’s baking in the oven. It enables the cheesecake not to crack on top and also ensures it will come out smooth and creamy.
This was as beautiful as it was delicious. A real showstopper. My family gave it 25/10 !!!
Wow! I am so glad your family loved it! 🙂
I made this for Thanksgiving. It really grew on me. Everyone ate too much food and I brought most of this home. Almost threw it out! But kept it and it grew so much on me. I LOVE it! I treated myself to a small slice every day and it was the ultimate comfort food. It cheered me so much, it changed my whole view of the world! wink 😉 It is so satisfying! Such a delight! Thank-you. Will definitely make it again and again. What an interesting idea to put ground pecans in the frosting. I never would have thought of that. Will use that again.
I am so glad you liked it, and it’s always good to treat yourself!
This recipe includes caramel sauce as an ingredient everywhere, but has no recipe for the actual caramel sauce. Bit confusing.
I actually just used a store-bought caramel sauce in this recipe. If you would like to make your own caramel sauce you can use the directions from my bread pudding: https://www.willcookforsmiles.com/pumpkin-bread-pudding-homemade-caramel/
What kind f caramel do you recommend? Is there a brand you like?
I really like the gighirardelli salted caramel it comes in a glass jar or a plastic squeeze bottle and is sometimes with the ice cream toppers.
Sorry , found it:)
Hope you liked it, Natalia!
can you please specify the size of the spring form for this recipe
Just wondering if I make the frosting ahead of time should I store it in the fridge or keep out?
Hi, Jennifer
You will want to store it in the refrigerator and take it out 15 or 20 minutes before using it to soften.
Excellent!!! Takes some time but well worth it!
Thanks, Angie! I am so glad you liked it!
What size can of pumpkin puree should I use?
Hi Sherry, you use 1 cup pumpkin puree which is also 8 oz
I’m trying a variation of this recipe now — sounds and looks delightful! However, I am confused by the paragraph that mentions adding pumpkin puree, sugar and “vanilla” — yikes!…vanilla is not an ingredient listed…guess we will find out if it is missing something….shame I did not notice this before I started. So I am not doing the frosting, instead I’m doing fresh whipped cream with pecans and caramel drizzle (guess I will use “vanilla” in the whipped cream!) — will let you know how it goes — would love to know if vanilla was intended ingredient and if I should adjust – thanks!
I am so sorry, that was a typo that is now fixed. 1tsp of vanilla was suppose to go into the cheesecake itself. I hope yours turned out well!
Made this for Thanksgiving, and oh my goodness, it was absolutely divine. 10 out of 10 would eat again.
Wow, that’s awesome to hear! I’m so happy your family enjoyed it 🙂
OMG!!! This was my first try at cheesecake in probably 25 years and WOW! It was incredible. Complete silence at Thanksgiving dinner table after the first bite. Love!
What do you have up your sleeve for a Christmas cheesecake?
Catherine
YAY! I’m so happy to hear that!!
I’m so sorry to be a little late but here is a couple Christmas cheesecakes that I have: https://www.willcookforsmiles.com/christmas-cheesecake-cranberry-jam-white-chocolate-mousse-cheesecake/
https://www.willcookforsmiles.com/peppermint-cheesecake/
Happy holidays!!