Creamy, just perfectly sweet with notes of warm spices, I am loving every slice of this Salted Caramel Pumpkin Cheesecake. The sweet and salty caramel glaze is such a glorious topping!

A slice of salted caramel cheesecake with a bit eaten off with a fork.

There is something about the first brush of cold weather that makes me think of the beautiful Fall season, and along with it, the sudden urge to bake day after day, after day. We love a good Apple Loaf Bread and this Sweet Potato Pie. What are your favorite things to bake in the Fall?

I may not be a big, big fan of pumpkin desserts but if the pumpkin element is nicely blended in creamy textures and super mild warm spices- then that’s another story. Such is the case in this simple pumpkin cheesecake and this Chocolate Chip Pumpkin Loaf Bread.

However…this Salted Caramel Pumpkin Cheesecake might just be my favorite pumpkin dessert. It’s creamy but not overindulging. It has the perfect amount of sweetness and the mild spice blend of cinnamon, nutmeg and cloves gives such a cozy vibe! Bring on the Fall baking!

Slices of salted caramel pumpkin cheesecake on a serving platter.

How to Make Salted Caramel Pumpkin Cheesecake

We begin by lining an 8×8 inch pan with parchment paper. You have to line it up to the sides, not just the bottom of the pan.

Next, you are going to make the graham crust for the cheesecake. Combine graham crumbs and melted butter until the mixture is all moist crumbs. Pour and pack this into the prepared pan. Cover the bottom and a bit of the sides. Make sure it is tightly packed.

Bake this at 350 F for 10-12 minutes, then let it cool while you make the pumpkin cheesecake mixture.

For the pumpkin filling, simply beat the softened cream cheese until light and fluffy. Add the pumpkin puree, sugar, salt, the spices ( ground nutmeg, ground cloves and cinnamon) and vanilla extract. Beat until the ingredients are combined. Beat in the eggs just until well incorporated.

Set the pan with the crust on a larger rimmed pan. Pour the cheesecake batter over the cooled cheesecake crust.

We are going to bake this pumpkin cheesecake in a water bath, so pour hot water into the large baking pan just until the square pan with the cheesecake is about an inch deep in the water.

Salted caramel pumpkin cheesecake ready to bake in a waterbath.

Bake this at 325 F for 1 hour and 10 minutes. You want the cheesecake to be set with very little to no jiggle in the middle. Actually, no jiggle is best here.

Glazing the Cheesecake with Salted Caramel Sauce

After baking, allow the cheesecake to cool to room temperature. After that, chill it in the fridge for at least 6 hours to overnight.

Now, make the salted caramel sauce. The process is just melting the sugar in a saucepan while stirring frequently. As soon as the sugar melts and becomes a very light amber in color, add the unsalted butter.

You don’t want to turn the sugar to a very deep color as it will result in a chewy, almost like a candy type of caramel.

As the butter melts, start to pour the cream in a thin, steady stream while constantly stirring. The mixture will bubble up. Really large and floaty bubbles here. Cook for about half a minute, then turn off the heat. Stir in the salt.

Pouring salted caramel glaze on top of the pumpkin cheesecake.

Allow the caramel to cool. Note that the consistency will also thicken as it cools. This is perfect for glazing-not too thick and not too runny. It will sit nicely on top of the cake and will set there the way we want it.

Note: There will be leftover salted caramel sauce which you can use for serving the cheesecake or for a different purpose like a fruit dip or a glaze for other desserts.

After glazing the cheesecake, chill it in the fridge for about 4 hours or more. To serve, cut into squares and serve these salted caramel pumpkin cheesecake bars with the remaining caramel sauce.

Enjoy a perfect fall dessert!

Storing Leftovers

My problem with such glazed desserts is that when it comes to storage, I usually end up messing the topping when placing plastic film or aluminum foil on top. Ruining the “beauty” of such desserts breaks my heart.

Now, I realized this 9×13 inch pan with lid (affiliate link) is a perfect storage for these kinds of desserts! No more messing the beautiful dessert tops!

Slices of salted caramel cheesecakes on a pan with a lid.

Store these in the fridge for up to 5 days. The homemade salted caramel sauce can also keep in the fridge for up to a week. It will be thicken to a spreadable consistency. You can warm it briefly in the microwave to make it a bit runny again.

Freezing Instructions

If you would like to freeze the leftovers, then do not glaze the cheesecake with the salted caramel. Just pour over the sauce over individual slices as you serve.
Freeze unglazed cheesecake bars by wrapping them individually in aluminum foil or plastic wrap. Place them in a tightly sealed container or freezer bag. Freeze for up to 2 months.

Love Cheesecakes?

Also try, Dulce de Leche Cheesecake, Blueberry Cheesecake and No-Bake Coffee Swirl Cheesecake.

Salted Caramel Pumpkin Cheesecake

Creamy, just perfectly sweet with notes of warm spices, I am loving every slice of this Salted Caramel Pumpkin Cheesecake! The sweet and salty glaze is such a glorious topping!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: coffee cheesecake, Fall Recipes

Prep Time: 40

Cook Time: 1 10

Chill time: 6

Total Time: 7 50

Servings:

Calories: 483kcal

Author: sanna

Equipment

8×8 inch baking pan (affiliate link)
hand mixer (affiliate link)
9 x 13 inch pan with lid for storing the baked cheesecake! (Affiliate link)

Ingredients

For the Crust

1½ cup (228 g) Honey Graham Crumbs
⅓ cup (80 g) melted butter

For the Pumpkin Cheesecake Filling

3 cups (500 g) cream cheese, softened 2 blocks
1 cup (232 ½ g) brown sugar
1½ cup (388 ⅓ g) pumpkin puree
1 tsp (5 ml) vanilla
2 tbsp. (29.57 ml) whipping cream or heavy cream
1 tbsp. (8 g) cornstarch
½ tsp (1.01 g) cinnamon
¼ tsp (0.51 g) nutmeg
¼ tsp (1.25 g) cloves
pinch of salt
2 large (100 g) eggs

For the Salted Caramel

½ cup (105 ⅔ g) sugar
3 tbsp. (42.6 g) butter
½ cup (125.75 g) heavy cream
½ tsp (3.04 g) salt

Instructions

Make the Crust

Fully line an 8×8 inch baking pan with parchment paper (as shown in the photo in the post). Preheat the oven to 350 F.
In a large mixing bowl, combine graham crumbs and melted butter until the crumbs are fully moistened. Pour the mixture to the prepared baking pan.
Using the base of a metal measuring cup or anything suitable, flatten the mixture until they are tightly packed and covering the entire bottom and a little bit of the inner sides of the pan. Bake at 350 ℉ for 12 minutes. Let it cool while you prepare the filling.

Make the Pumpkin Cheesecake Filling

Lower the oven temperature to 325 ℉. In a large mixing bowl, use an electric mixer to beat the cream cheese until it is smooth and fluffy. Beat in the brown sugar, cinnamon, nutmeg, cloves, cornstarch, vanilla, and the pumpkin puree. Beat in the eggs just until combined. The mixture will be thick but flowy.
Set the pan with the graham crust in a larger rimmed baking pan ( a 9×13 is perfect). Pour the filling mixture over the cooled Graham crust.
To make the water bath, pour hot water to the large baking pan until the cheesecake pan is submerged about 1 inch deep. Bake the pumpkin cheesecake at 325℉ for 1 hour and 10 minutes, or until the cheesecake is just set. I like to leave no jiggle in the middle for this recipe to make sure you get sturdy cheesecake square slices.
Cool the cheesecake to room temperature, then refrigerate from 6 hours to overnight to fully set.

Make the Salted Caramel and Glaze the Cheesecake

In a medium pot over medium high heat, add the sugar. Allow it to melt, stirring frequently. Once melted and light amber in color (please see notes), add the butter. Do not stand too close to the pan as the butter may bubble and sizzle.
Once the butter melts (this will not take long), pour the heavy cream in a thin, continuous stream while you continue to stir the mixture. The mixture will start to really bubble up. Cook briefly for another 30 seconds or so while stirring, then turn of heat. Stir in the salt. Allow the caramel to cool. It will thicken up as it cools.
Pour the salted caramel glaze over the cheesecake. There will be leftover sauce which you can use for more glaze during serving, or for other purposes like fruit dip etc. Chill the cheesecake for at least 4 hours more.
To serve, slice the cake into bars ( I get nine slices for a perfectly sized square cheesecake). Pour more salted caramel glaze as desired.

Video

Notes

When melting the sugar for the caramel, do not allow the sugar to turn deeper in color. A light, yellowish, gold color is all you want. Too deep of melted sugar color will result in a thick and chewy caramel almost like a chewy candy that is impossible to slice.

The caramel will thicken more as it cools. This will be the perfect consistency for glazing the cake without it being too heavy or thick. It also will sit nicely on top without sliding down.

To store the cake, I used this 9×13 inch pan with a lid! It is perfect when you don’t want to ruin a glazed or frosted dessert, or any food that has an important element on top. Keep in the fridge for up to 5 days.

Nutrition