We all love that classic pumpkin pie but there isn’t any law that says we cannot have our pie and a decadent Pumpkin Pecan Cheesecake with Caramel Sauce!

This cheesecake is rich and creamy with that perfect pumpkin pie flavor. It is baked in a crisp crust made with vanilla cookies enriched with those same warm pumpkin pie spices. Indulge! You deserve it! ♥️

Overhead view of Pumpkin Pecan Cheesecake with Caramel Sauce

Tis the season for all things pumpkin and we are adding our creamy pumpkin pecan cheesecake with caramel sauce to our recipe collection. We have pumpkin recipes galore and you are sure to find the dessert of your dreams.

Here’s a few menu items to consider: a classic Copycat Costco Pumpkin Pie or this sure-to-please sensational Pumpkin Flan Napolitano with Caramel Rum Sauce.

If you are looking for a light, fluffy, make-ahead dessert our Pumpkin Mousse has your name on it. This Pumpkin Bread Pudding is an easy, delightful dessert that is perfect not only for the holiday season but anytime.

a slice of pumpkin cheesecake with pecans and caramel sauce

Here’s Why This Recipe Works:

The cookie crust is easy to make and versatile. You can use homemade cookies or storebought.
You can make the cheesecake 3 days in advance.
Makes a great dessert for the holidays.
The crunchy pecans and salted caramel topping add richness and texture.
Freezes well.

Ingredients Needed to Make This Pumpkin Pecan Cheesecake:

The classic cheesecake has been elevated to new heights with the magical ingredients of pureed pumpkin and warm pumpkin pie spices. Just everyday pantry ingredients that make spectacular creations!

Cookies
Butter
Cream Cheese
Sugar
Vanilla
Pumpkin puree
Heavy cream
Cinnamon
Cloves
Nutmeg
Ginger
Allspice
Salt
Eggs
Salted caramel sauce
Roasted pecans

We forgo the traditional graham cracker crust in lieu of vanilla sandwich cookies then include a touch of those same warm pumpkin pie spices. Other options for a cookie crust would be Chocolate sugar cookies, gingersnaps, shortbread or coconut macaroons.

Ingredients for pumpkin pecan cheesecake with sated caramel

How to Make This Pumpkin Pecan Cheesecake:

First off….set your cream cheese, cream, and eggs out for a couple of hours in advance so they warm up to room temperature. We recommend using a water bath for this cheesecake recipe. See our Bourbon Vanilla Cheesecake for a video to our tip for a leak-free cheesecake.

Make the crust, press it in the pan and bake it.
Mix the cheesecake filling.
Pour the filling into the crust. Make sure the pan is waterproof. See the tips below.
Place the springform pan in a larger pan and pour hot water in the larger pan.
Bake.
Let the cheesecake cool completely.

Helpful Tips

Line the springform pan with parchment paper. Cut a strip of parchment to fit around the inside edge of the pan and let it extend about a half-inch above the pan. The parchment collar will help prevent the cake from overflowing.
Use an ovenproof turkey bag or a slow cooker liner to make the springform pan water proof. The oven proof bag works much better than aluminum foil that tears and leaks water into the pan.
Cheesecakes should be refrigerated for 6-8 hours before serving. That gives you plenty of opportunities to make the salted caramel sauce.

How to Know When the Cheesecake is Done:

Check for doneness after the cake has baked for 60-65 minutes the edges should look firm while the center of the cheesecake is slightly wobbly.

If you have an instant-read thermometer it should read 145-150°F. You don’t need a thermometer, however, using one will guarantee a perfectly creamy and smooth texture.

We love the ThermoWorks thermometer because it measures the temperature in only 1 second so you don’t have to hold the door open for very long.

Can I Bake A Cheesecake Without A Water Bath?

Yes, you can bake a cheesecake without a water bath but it will bake at a much lower oven temperature and for a longer time. See our post for a Cheesecake Recipe Without a Water Bath and the delightful Triple Lemon Cheesecake which also uses the no water bath method.

Pumpkin cheesecake mixture being poured into a pan

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Some Other Recipes We Are Sure You Will Love:

For pumpkin fans worldwide, these layered pumpkin cheesecake bars are the ideal treat. The four contrasting layers create a decadent dessert perfect for any party.

This is a delicious, soft, and tender pumpkin spice cake with the creamiest, dreamiest salted caramel frosting you’ve ever tasted!

Our pumpkin latte cake has all the flavors of a Starbucks pumpkin spice latte. Creamy, latte flavored frosting is layered between four layers of tender pumpkin cake. Every layer gets a drizzle of gooey caramel for a delicious treat.

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Pumpkin Pecan Cheesecake with Caramel Sauce

This Pumpkin Pecan Cheesecake has all of your favorite pumpkin pie flavors in an ultra-rich cheesecake. The gooey caramel topping and crunchy pecans add texture and a decadent flair to the dessert.

The rich, creamy cheesecake gets baked on a crisp vanilla cookie crust enriched with warm pumpkin pie spices.

5 from 3 votes

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Prep Time: 20

Cook Time: 1 16

Total Time: 1 36

Servings: servings

Calories: 504kcal

Author: Pat Nyswonger

Ingredients

For the Crust, bottom only

18 to 24 vanilla cookies or gingersnaps about 200 grams
6 ounces cold butter diced

Cheesecake filling:

4 packages cream cheese 8 oz. each
1-½ cups sugar
1 tablespoon vanilla extract
15 oz. canned puree pumpkin
½ cup heavy whipping cream
1 tablespoon cinnamon
½ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground alspice
3 eggs room temperature

Topping:

1 cup homemade salted caramel sauce
2 cups roasted pecans chop 1 cup

Instructions

For the Crust:

Adjust the oven rack to lower-middle position and heat the oven to 350°F.
Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
Place the cookies in a food processor and pulse until they break into fine crumbs. Add the butter over the top and pulse to combine.
Tip the mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.

For the filling:

Reduce the oven temperature to 325°F.
Bring a pot of water to a simmer. You will use this for a water bath.
Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
Stop the motor and scrape down the sides. Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla.
Beat on medium speed until creamy, about 3 minutes. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated.
Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. Mix until the eggs are well incorporated. Scrape down the sides and bottom of the bowl.
Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended. Keep the mixer speed on low to prevent incorporating air into the batter.
In order to make the springform pan leak-proof, set the pan into an oven-proof bag. You can use either a large turkey bag or crockpot liner. Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.
Pour the cheesecake batter into the crust, smoothing out the top. Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.
Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant read thermometer it should read 145-150°F.
Remove the pan from the oven and let the cheesecake cool in the pan of hot water. When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is best.

To Serve:

Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan. Gently peel away the parchment paper around the side of the cake.
To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake. A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
Slice the cake with a thin knife dipped into hot water.

Notes

If you like a firmer cheesecake, drain the pumpkin by spooning it into a fine-mesh strainer and allowing it sit for 30 minutes to drain off some of the liquid. Or scoop into a piece of cheesecloth, tie it together with string and hang from your kitchen faucet for 30 minutes.
Use a cookie of your choice, good options are Oreo sandwich cookies, shortbread, vanilla wafers, gingersnaps, graham crackers, or pretzels. You will need 1-1/2 cups of crumbs.
Adding a parchment collar to the inside of the pan and letting it extend beyond the top edge of the pan ensures that the batter will not overflow during baking.
Make sure the cream cheese and eggs are at room temperature.
While the cream cheese, sugar, and vanilla are mixing, break the eggs into a bowl and either whisk them together or leave them whole. If bubbles occur in the eggs while whisking, pour the eggs through a strainer.
Add the eggs in portions, beating only until mixed before adding the next portion.
You don’t need an instant-read thermometer to bake this cheesecake, however, using one will guarantee that you have the optimum temperature for a super creamy texture. If you overbake the cheesecake, the texture will not be as smooth and creamy. ThermoWorks has a thermometer that reads the temperature in 1-second so you don’t have to hold the oven door open for long.