Pumpkin Cheesecake With A Caramel Swirl | Midwest Living

Pumpkin Cheesecake With A Caramel Swirl

Pumpkin Cheesecake With A Caramel Swirl

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

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Gingersnap cookies and walnuts make the crust for this pumpkin and spice cheesecake.


  • 1 cup fine graham cracker crumbs (14 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 degree 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 a 375 degree 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 A Caramel Swirl)

Servings Per Recipe 14, chol. (mg) 118, Fat, total (g) 34, carb. (g) 44, pro. (g) 8, cal. (kcal) 506, sodium (mg) 307, fiber (g) 2

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