Pumpkin Cheesecake Caramel Cake


• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup canned pumpkin puree
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup caramel sauce


. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
. In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
. In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth.
. Add eggs one at a time, beating well after each addition.
. Divide the batter in half. In one half, mix in pumpkin puree, cinnamon, and nutmeg.
. Pour the plain cream cheese mixture over the crust, followed by the pumpkin cream cheese mixture.
. Swirl the batters with a knife to create a marbled effect.
. Bake for 50-60 minutes or until the center is set.
. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
. Drizzle caramel sauce over the top or whipped cream with touch of cinnamon just before serving.

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