This is such a classic and great tasting dessert, I am ashamed I never shared it on my blog until now! There is something quite magical about buttery caramel and the softest pumpkin cheesecake that feels velvety smooth in your mouth. This is one of our favorite recipes, but I also have a Classic Pumpkin Cheesecake if you like traditional options!
Pumpkin Cheesecake with Chocolate Crust
Ingredients
- 12 oz Pre-Made Chocolate Pie Crust about 2 - 2 1/4 cups
- whipped cream
- 1 tsp. McCormick® Pumpkin Pie Spice
- 3 eggs room temperature
- 1 c canned pumpkin
- 1 tsp. vanilla
- 3 8 ounce packages cream cheese, room temperature
- 1 c sugar
- 6 tbsp. melted butter
- caramel sauce
Instructions
- Make the crust by combining the pre-made chocolate cracker crumbs with the melted butter in a medium bowl.
- Prepare a 9-inch springform pan. (I spray with bakers spray then place a piece of parchment at bottom)
- Press the crumbs evenly into the bottom of the springform pan.
- In a stand mixer combine the cream cheese, sugar, and vanilla.
- Add the pumpkin, eggs, pumpkin pie spice and continue beating until smooth and creamy. (about 2 minutes)
- Pour the filling into the pan.
- Bake for 60-70 minutes at 350 degrees.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator.
- When ready to serve the chilled cheesecake, add whipped cream to the top.
- Drizzle with caramel sauce .
Did you make this recipe?
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I seriously could not wait to try a piece. It was my first piece of Pumpkin Cheesecake for the season, and I hope it’s not the last. My goodness cheesecake is amazing. As much as the famous New York style is a staple, from October to January this becomes my new favorite.
TIP: When making cheesecake (any flavor) I highly recommend using room temperature ingredients. Also, do not be afraid to really whip that cream cheese! You want it to be smooth and creamy with no lumps.
You can make so many changes to this recipe! Switch out the crust for shortbread or chocolate (like I have done here), cover in cinnamon whipped cream or caramel buttercream, you could even add a layer of caramel or chocolate ganache on top.
If you are a regular reader of my blog you know I like to use Oreo® crusts in a lot of things. For this particular recipe, I thought the Oreo® flavoring was a bit too dominant, so I opted for simple chocolate crust.
My favorite way to swap out flavors is to buy pre-made pie crusts. (they are often less expensive then graham crackers!)
I used two 6-ounce packages and added the melted butter. When I use these I do not bake the crust before assembling.
If you do not have access to these or would prefer to make your own crust, you will want about 1 1/2 cups of crumbs, 5-6 tablespoons of melted butter, then 1 tablespoon of sugar if it’s graham cracker. Press into pan then bake for 5 minutes before filling.
I used my favorite pastry tip to pipe out simple dollops of whipped cream. Then drizzled all that wonderful caramel. Don’t leave that step out, it makes the cheesecake outstanding.
Especially if the cheesecake is chilled and the caramel is warm… now that’s magic.
You can prepare the cheesecake a couple of days ahead of time. I am making another one today for a party I have tomorrow, and really hoping and praying I can resist eating a piece before the event actually beings.
Wish me luck!
My husband has gluten intolerance, so I make a pumpkin cheesecake using gluten-free ginger snaps, pecans and melted butter for crust. The cheesecake recipe is identical to yours. This pairing is so delicious. For other cheesecakes, I use gluten-free cookies and just add cocoa powder mixed in very well.
What a fabulous idea! Thank you for sharing! 🙂 (Also, I thought Pumpkin Pie Spice was not a common ingredient in pumpkin cheesecake… your recipe calls for that as well?)
Gorgeous! And the ingredient list is so simple.
Amanda, this cheesecake looks incredibly lush. Pumpkin and chocolate play so nicely together, and the homemade aspect you mentioned? Yes, I’d be all over a serious drizzle of caramel. I hope you & yours enjoyed Halloween. I’m curious if you stayed strong by delivering a whole cake to the party. How did it go?
You are too funny! I DID stay strong, but only because it was my second cheesecake in as many days and I still had some of the first left over. Otherwise, I would have been done for. 🙂
Yum! This post makes me realize I haven’t had cheesecake in too long.
We always have pumpkin cheesecake instead of pumpkin pie for Thanksgiving! I may have to switch out our usual recipe for this one!
I am going to be looking for a pumpkin cheesecake recipe for Thanksgiving – this may just be the one! 🙂
Question. Is it a cup of canned pumpkin or a 16 oz can of pumpkin?
1 cup canned pumpkin (16 ounce can)
1 cup. Sorry for the extra detail in there about the size can I used! 🙂
Thanks for the wonderful deal on the purchase of your book. I enjoy all of the fabulous recipes that you share on FB, now I have the book.
Hi Amanda, this looks soooo good! I’d love to try this, but will be making my own pumpkin puree since it isn’t available in India. Could you tell me how much 1 cup canned pumpkin would be in grams? Thanks so much 🙂
I have not seen this crush at the market, this has to be new!