I cannot say enough, or anything at the moment while I stuff my face with pumpkin AND caramel cheesecake. The chocolate graham cracker crust gives each bite a chocolate crunch without over powering the cheesecake flavor. Pumpkin on the top and caramel flavored cheesecake is resting on the bottom to create a dual, silky spoonful of fall. Drizzle with extra caramel sauce, dollop a generous spoonful of whipped cream on top, sprinkle with extra pumpkin pie spice and you just created the ultimate fall dessert. I am unsure if I’ll want pumpkin pie for the holiday’s this year after this Pumpkin Caramel Cheesecake with Chocolate Graham Cracker Crust!
Classic Cheesecake
A classic cheese is simple. Cream cheese, eggs, sugar, and vanilla. I have been dying to get my Original Cheesecake recipe on this site for a while, this Fall it is finally happening! For now, I have an allergy friendly cheesecake version with ingredients that help minimize the sharp cheese taste and marry Fall flavors together without the eggs. This Pumpkin Caramel Cheesecake with Chocolate Graham Cracker Crust has the same silky texture, cheesy finish, and quite honestly- my favorite cheesecake yet.
Graham Cracker Crust
A Graham cracker crust always surprises me how the crumbs can hold together with just a tad bit of butter! I always over bake crust because I am that person that wants to make sure it is actually done! Do not follow my advice- ha. I promise you 10 minutes is all you need because it will bake even more once it cools and then again when we add our filling and bake again. Trust me, 10 is enough. Now, you do not have to use Graham crackers at all, a great idea for the holidays is to try a Biscoff cookie crust. You will use about 115g of cookies. You can find these in store or click the link to stock up. You will want to use them again or crumble them over your finished cheesecake just before serving. If you are not egg free, you will love the Original Cheesecake Recipe coming your way soon!
The Pumpkin Caramel Cheesecake Filling
This filling requires no eggs! I am breaking all the cheesecake rules here! I had a friend from overseas ask if I had any recipes without eggs for cupcakes or muffins and thought let me challenge myself this year to make a dessert that is simple, on-hand ingredients, and still taste amazing. So this Pumpkin Caramel Cheesecake with Chocolate Graham Cracker Crust as born! You start with softened at room temperature cream cheese. This helps create a smooth texture rather a lumpy mixture. Then to the mixture we add a touch of my homemade Pumpkin Caramel Sauce. From there, add half of that mixture to your pan and spread in one layer. Finish off the rest of the filling with pumpkin puree and spices then dollop on top of the first layer. Bake 35 minutes.
Does Cheesecake Need A Water Bath?
In short, yes and no. The water bath technique is called bain-marie. This helps baked goods – particularly cheesecakes- bake evenly. You simple need water and a large oven safe pan or pot. I add foil around the edges so there is no chance of water seeping into the the springform pan. It is an extra step I like to take, however, it may bake your cheesecake a bit faster. This I’ll discuss more for the upcoming Original Cheesecake Recipe!
Pumpkin Caramel Sauce
This Homemade Pumpkin Caramel Sauce is rich in flavor without the Fall like finish. Perfect for scones, a drizzle in your morning coffee, my Gluten Free Pumpkin Chocolate Chip Muffins, Coffee Cake with Crumb Topping and Cinnamon Swirl Filling, and more! A perfect addition to really anything! You want to make this a head of time since it is going in your cheesecake batter. Alternatively, you can buy store bought caramel and use that as is, or heat it up and add a tablespoon of pumpkin puree and spices to create the pumpkin caramel sauce without breaking out the pots and pans! I am never above a short cut – I can use all the helps I can get!
Trouble Shooting
For this Pumpkin Caramel Cheesecake with Chocolate Graham Cracker Crust, you really cannot mess this one up even if you tried. The only problem I ran into was my mixture was sometimes too thick, but that is okay! If your mixture is too thin if might be a little wobbly in the center, perfect! If your mixture is too thick, nothing moves, and that is fine as well! As long as you add the water bath and bake it for the time listed, this cheesecake will continue to bake and firm up during the cooling period. Make this a day a head the Pumpkin Caramel cheesecake has time to chill in the refrigerator before servings. Plus, it gives the cheesecake time to marinate all the flavors together. Longer it sits, the better it gets!
Pumpkin Caramel Cheesecake
Ingredients
For the Crust:
- 7 1/2 chocolate graham crackers sheets (1 sheet=2 crackers)
- 1/2 teaspoon ground cinnamon, optional
- 6 tablespoons butter, melted
For the filling:
- 2 8-ounce packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup + plus 1 heaping tablespoon pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Homemade Pumpkin Caramel Sauce or store bought caramel sauce
Directions
- Pre-heat oven to 325 degrees. Line a piece of parchment paper up with the bottom of your spring form pan and draw a circle. Cut the paper to line up accordingly to the bottom of your pan. Set aside.
- In a food processor, process graham crackers and cinnamon together.
- Pour the melted butter down the tube and grind until mixture comes together.
- Pat the mixture into the bottom of the prepared pan.
- Bake 10 minutes. Remove and let cool while you make the filling.
- In a standing mixture or using a hand beater, on medium high speed beat the cream cheese, sugar, and vanilla together until smooth. Add a drizzle of the pumpkin caramel sauce and combine.
- Scoop out half of the mixture and place over the crust. Pat down to create one layer. Set aside.
- Add to the standing mixer pumpkin puree, cinnamon, nutmeg, pumpkin pie spice. Scrape the side and beat until everything is incorporated.
- Dollop the pumpkin mixture on top of the first layer, spread into one even layer gently.
- Bake 35 minutes.
- Remove cheesecake from oven, let cool completely.
- Run a knife firm around the edges before placing in the refrigerator.
- Cover and refrigerate 8-12 hours. Overnight will give you the best results.
- Drizzle caramel sauce and spoon on whipped cream for a great alternative for pumpkin pie this year!
