Description

This Pumpkin Caramel Swirl Cheesecake is the ultimate fall dessert indulgence—creamy, dreamy, and dripping with golden caramel! A buttery graham cracker crust supports velvety layers of pumpkin spice cheesecake beautifully swirled with luscious caramel sauce. It’s perfect for Thanksgiving, cozy weekends, or impressing guests at any holiday dinner. With its silky texture and stunning presentation, this dessert is a guaranteed showstopper that tastes every bit as good as it looks.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ cup melted butter

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract

For the Pumpkin Layer:

¾ cup pumpkin puree
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger

For the Caramel Swirl:

½ cup caramel sauce (homemade or store-bought)

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Instructions

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and wrap the outside with foil.
Combine graham cracker crumbs, brown sugar, and butter. Press into the pan and bake for 8 minutes; let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Blend in sour cream and vanilla.
Remove 1 cup of batter and stir in pumpkin puree and spices.
Pour half the plain batter over the crust, spoon pumpkin batter on top, then drizzle caramel sauce. Add remaining batter and more caramel, swirling with a knife for a marbled look.
Bake for 70–75 minutes, until edges are set and center slightly jiggles.

Turn off oven, crack the door, and cool for 1 hour. Refrigerate for at least 4 hours or overnight.

Notes

For best results, use room-temperature cream cheese and eggs. Top with extra caramel

drizzle and whipped cream before serving for a bakery-worthy finish.