Pumpkin Cheesecake (with caramel swirl) | Midwest Living

Pumpkin Cheesecake (with caramel swirl)

Pumpkin Cheesecake (with caramel swirl)

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  • Makes: 14 to 16 servings
  • Prep 25 mins
  • Bake 1 hr
  • Cool 2 hrs
  • Chill 4 hrs

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Caramel topping is swirled into the sour cream layer of this dessert, creating a dazzling design that will impress your guests.


  • 1 cup fine graham cracker crumbs (9 crackers)
  • 1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, melted
  • 3 8 - ounces packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg or ground allspice
  • 1/8 teaspoon ground cloves (optional)
  • 1 15 - ounce can pumpkin
  • 1 5 - ounce can (2/3 cup) evaporated milk
  • 2 eggs, lightly beaten
  • 1 16 - ounce carton dairy sour cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 tablespoons caramel ice cream topping
  • Chocolate curls or chocolate leaves (optional)


  1. For crust: In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tablespoons granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degrees F oven for 5 minutes (do not allow crust to brown). Set aside.
  2. For filling: In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 teaspoon vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the 375 degrees F oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
  3. Meanwhile for topping: In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 teaspoon vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.
  4. Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.

Nutrition Facts

(Pumpkin Cheesecake (with caramel swirl))

Servings Per Recipe 14, Potassium (mg) 287, sugar (g) 33, sodium (mg) 336, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 24, Trans fatty acid (g) 0, Polyunsaturated fat (g) 3, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 18, Niacin (mg) 1, chol. (mg) 117, Riboflavin (mg) 0, Fat, total (g) 34, Thiamin (mg) 0, carb. (g) 44, vit. C (mg) 2, pro. (g) 7, vit. A (IU) 5685, iron (mg) 2, cal. (kcal) 494, calcium (mg) 141

Comments (1)

smac58 wrote:
We love this recipe. We have this instead of pumpkin pie every Thanksgiving. The only change I make to the recipe is I make the crust with 100% ginger snap cookies, no graham crackers. So Yummy!

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