Caramel Pumpkin Cheesecake

Oh wow, you guys, these Key Lime Pie Cupcakes are something special! They taste just like a slice of key lime pie but in a soft, fluffy cupcake. And let me tell you, they are crazy good!

I love how the sweet and tangy lime flavor pops in every bite. The frosting? Oh, it’s so creamy and packed with even more lime goodness! And don’t even get me started on the buttery graham cracker topping—it’s like magic!

If you love key lime pie, you NEED to try these cupcakes. They’re way easier to make, no slicing needed, and they’re perfect for sharing. Plus, they bring a little taste of summer no matter the season!

So, what are we waiting for? Let’s grab some limes and bake up a batch of these zesty little treats!

Why You’ll Love This Recipe

• Reader Favorite: As one dessert lover exclaimed, “This is my new go-to fall dessert—better than pumpkin pie!”
• Rich & Creamy: Cream cheese, sour cream, and pumpkin puree create a dreamy, velvety texture.
• Perfectly Spiced: A blend of cinnamon and pumpkin pie spice delivers that quintessential autumn flavor.
• Make-Ahead Friendly: Bake it in advance; it only gets better after chilling.
• Crowd-Pleaser: Whether for a family gathering or a holiday party, this cheesecake disappears fast!

Required Kitchen Tools

• Springform Pan (9-inch): Ensures easy release and a perfectly round cheesecake.
• Mixing Bowls: At least two—one for the crust and one for the cheesecake batter.
• Hand or Stand Mixer: Helps achieve a smooth, creamy texture for the cheesecake filling.
• Measuring Cups & Spoons: Precision is key for baking success.
• Rubber Spatula: Ideal for scraping down the sides of your mixing bowl.
• Parchment Paper (Optional): Can line the base of the springform pan for easier cleanup.
• Roasting Pan (Optional): If you choose to bake your cheesecake in a water bath for extra creaminess.

Ingredients for Caramel Pumpkin Cheesecake

Here’s what you’ll need to create this autumn-inspired dessert (exact measurements are in the recipe card below):

For the Graham Cracker Crust

• Graham Cracker Crumbs: A crunchy base that complements the creamy cheesecake.
• Sugar: Just enough sweetness to balance the tang of cream cheese.
• Cinnamon: Adds a warm, spicy note to the crust.
• Butter (melted): Binds the crumbs together and provides richness.

For the Pumpkin Cheesecake Filling

• Cream Cheese (softened): The star ingredient for a velvety texture.
• Light Brown Sugar & Granulated Sugar: A balance of molasses sweetness and pure sweetness.
• Eggs: Help bind and set the cheesecake.
• Sour Cream (room temperature): Adds tanginess and extra creaminess.
• Pumpkin Puree (15 oz.): Infuses the cheesecake with hearty fall flavor.
• Cinnamon & Pumpkin Pie Spice: A comforting spice blend for that signature pumpkin taste.
• Vanilla Extract: Rounds out the flavors with a subtle sweetness.

Caramel Topping (Optional)

• Caramel Sauce (Homemade or Store-Bought): Drizzle on top for an indulgent finish.

Variations for Caramel Pumpkin Cheesecake

• Add Pecans: Sprinkle chopped pecans over the caramel topping for a nutty crunch.
• Chocolate Swirl: Melt some chocolate and swirl it into the batter before baking.
• Maple Twist: Substitute half the sugar with pure maple syrup for a richer, earthy sweetness.
• Gingersnap Crust: Swap graham crackers with gingersnap cookies for a spicier crust.
• Light Version: Use reduced-fat cream cheese and light sour cream, but note the texture may be slightly less rich.

Step-by-Step Instructions

1. Make the Graham Cracker Crust

1. Combine the Dry Ingredients: In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon.
2. Add Butter: Pour in the melted butter and mix until the crumbs are evenly moistened.
3. Press into Pan: Press the crumb mixture firmly into the bottom (and slightly up the sides, if desired) of a 9-inch springform pan.
4. Pre-Bake (Optional): For a crispier crust, bake at 350°F (177°C) for about 8 minutes. Allow it to cool slightly before adding the filling.

2. Make the Pumpkin Cheesecake Filling

1. Beat Cream Cheese & Sugars: In a large bowl (or stand mixer), beat the softened cream cheese, light brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes.
2. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
3. Incorporate Pumpkin & Spices: Mix in the pumpkin puree, sour cream, cinnamon, pumpkin pie spice, and vanilla extract. Continue beating on low speed until fully combined and creamy.
4. Avoid Over-Mixing: Once everything is blended, stop. Over-mixing can lead to cracks or a dense texture.

3. Assemble and Bake

1. Pour Filling Over Crust: Carefully pour the pumpkin cheesecake batter into the prepared crust. Smooth the top with a spatula.
2. Water Bath (Optional): For a silkier texture and fewer cracks, wrap the bottom of the springform pan with aluminum foil to keep water out. Place the pan in a large roasting pan. Fill the roasting pan with about an inch of hot water.
3. Bake: Bake at 350°F (177°C) for 50–60 minutes (slightly longer if using a water bath), or until the edges are set and the center still has a slight jiggle.
4. Cool Gradually: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 30 minutes to 1 hour before removing it. This slow cooling helps prevent cracks.

4. Chill & Garnish

1. Room Temperature Cool: Let the cheesecake come to room temperature on a cooling rack.
2. Refrigerate: Cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
3. Caramel Drizzle: Just before serving, drizzle caramel sauce over the top.
4. Extra Toppings (Optional): Garnish with whipped cream, chopped pecans, or a dusting of cinnamon.

Serving and Decoration

• Autumn Centerpiece: Place your caramel-drizzled cheesecake on a cake stand and surround it with mini pumpkins or fall leaves for a festive look.
• Slice & Serve: Use a sharp knife warmed under hot water (then wiped dry) for clean slices.

How to Serve Caramel Pumpkin Cheesecake

This dessert is incredibly versatile:

• Holiday Showstopper: Perfect for Thanksgiving and Christmas gatherings.
• Anytime Treat: Pair a small slice with coffee or tea for an afternoon indulgence.
• Decadent Dessert Plate: Serve with fresh fruit or a scoop of ice cream on the side if you really want to impress.

Storing Caramel Pumpkin Cheesecake

• Refrigerate: Store leftover cheesecake covered in the fridge for up to 4–5 days.
• Freeze: Wrap slices tightly in plastic wrap, then place in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Nutrition with Table Format (Approx. per Serving)

Component	Amount
Calories	~ 350–400 kcal
Carbohydrates	~ 30–35 g
Protein	~ 5–6 g
Fat	~ 23–27 g
Saturated Fat	~ 14–16 g
Cholesterol	~ 100–120 mg
Sodium	~ 250–300 mg
Sugar	~ 22–26 g
Vitamin A	~ 100–120% DV
Calcium	~ 6–8% DV

Note: Exact nutritional values depend on ingredient brands and portion sizes.

Conclusion

This Caramel Pumpkin Cheesecake is a fall favorite that combines the comforting flavors of pumpkin and warm spices with the silky richness of cheesecake. Topped with a luscious caramel drizzle, it’s the perfect autumn dessert—ideal for festive gatherings or a special treat anytime. Make it ahead, let it chill, and watch it disappear at your next holiday table!