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Autumn Cheesecake

Autumn Cheesecake

iamwinfred
This Autumn Cheesecake is the creamiest way to celebrate fall, featuring a buttery graham cracker crust, a velvety pumpkin cream cheese filling spiced with warm pumpkin pie spice, and a generous caramel drizzle on top. It tastes like a cross between classic cheesecake and pumpkin pie, and the method is simple enough for bakers of every skill level—no water bath or fancy tools required.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 420 kcal

Equipment

  • 9-inch springform pan A good springform pan is essential for clean release
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Baking sheet Place on oven rack to catch drips
  • Parchment paper For lining the bottom of the springform pan
  • Cooling rack

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs about 180g
  • 1/4 cup granulated sugar 50g, for the crust
  • 1/2 cup butter 113g, melted

For the Filling

  • 16 oz cream cheese 454g, softened to room temperature
  • 3/4 cup granulated sugar 150g, for the filling
  • 1/2 cup pumpkin puree 120g, plain pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature
  • 1 tsp vanilla extract 5ml, pure vanilla recommended
  • 1 tsp pumpkin pie spice 2g, homemade or store-bought

For the Topping

  • 1/4 cup caramel sauce 60ml, for drizzling

Optional Garnishes

  • whipped cream for serving
  • chopped pecans for garnish
  • pumpkin pie spice a pinch for dusting
  • crushed graham cracker crumbs for garnish

Instructions
 

  • Position an oven rack in the center of the oven and preheat to 325°F (163°C). Place a baking sheet on the rack while the oven heats to catch any drips.
  • Line the bottom of a 9-inch springform pan with parchment paper. Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand, then press firmly into the pan. Bake for 8 to 10 minutes, then set aside to cool slightly.
  • Beat softened cream cheese until smooth and creamy, about 2 minutes. Scrape down the bowl, add sugar and mix until combined. Add pumpkin puree, eggs, vanilla, and pumpkin pie spice, mixing on low speed until just combined—do not overmix.
  • Pour the filling over the slightly cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  • Place the springform pan on the preheated baking sheet and bake for 45 to 50 minutes, until the edges are set but the center still has a slight jiggle. Avoid opening the oven door too often.
  • Turn off the oven and crack the door open, letting the cheesecake cool inside for about 1 hour. Remove and cool completely on a rack for about 2 hours, then cover and refrigerate for at least 4 hours or overnight.
  • Run a thin knife around the edge, then unlatch and remove the springform ring. Drizzle caramel sauce over the top and spread evenly or create a decorative swirl. Garnish if desired, then slice with a clean, sharp knife, wiping the blade between cuts.

Notes

  • Use room temperature cream cheese to avoid lumps in the filling.
  • Do not overmix the batter after adding the eggs, as this can cause the cheesecake to crack.
  • Line the bottom of your springform pan with parchment paper for easy removal.
  • Chill the cheesecake overnight for the best texture and flavor.
  • If the caramel sauce is too thick, warm it slightly before drizzling for a smoother pour.
  • Use plain pumpkin puree, not pumpkin pie filling, so the sweetness stays balanced.
  • To prevent cracks, bake at a low temperature of 325°F and cool gradually in the oven with the door ajar.
  • For a gluten-free version, swap graham cracker crumbs for gluten-free cookie crumbs or almond flour, and check that vanilla and caramel are gluten-free.
  • Store covered in the refrigerator for up to 5 days, or freeze individual slices wrapped in plastic for up to 2 months.
  • Variations: add a chocolate swirl, swap to a pecan or gingersnap crust, or replace caramel with maple syrup.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 38gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 60IUVitamin C: 2mgCalcium: 6mgIron: 6mg
Keyword autumn cheesecake, caramel cheesecake, fall dessert, pumpkin cheesecake, pumpkin spice cheesecake
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