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5 from 6 votes
Pumpkin Cheesecake with Caramel and Walnuts has to be one of the best cheesecakes, I have made to this date, with a thick, rich, creamy mixture of cream cheese, pumpkin, caramel, and walnuts that are spiced with nutmeg, ginger, cloves, and allspice, the  texture and taste is perfect in every way.
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Pumpkin Cheesecake with Caramel and Walnuts
Prep Time
30 mins
Cook Time
40 mins
Chill
1 hr
Total Time
1 hr 10 mins
 
Pumpkin Cheesecake with Caramel and Walnuts has to be one of the best cheesecakes, I have made to this date, with a thick, rich, creamy mixture of cream cheese, pumpkin, caramel, and walnuts that are spiced with nutmeg, ginger, cloves, and allspice, the texture and taste is perfect in every way.
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, Pumpkin, Walnuts
Servings: 8 People
Author: hmccallum
Ingredients
Graham Cracker Crust Recipe
  • 1 1/2 cups Graham cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • 1/4 cup Sugar
  • 1/8 teaspoon Salt
Pumpkin Cheese Cake Filling
  • 20 ounces Cream Cheese, softened 1 hour
  • 3/4 cup Sugar
  • 1 cup Organic Natural Pumpkin
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground cloves
  • 1/8 teaspoon Ground nutmeg
  • 2 large Eggs Room temperature
  • 1 Ready-to-use graham cracker crumb crust or homemade See recipe
  • 5 ounces Thick Caramel Dip Heated in Microwave 45 seconds
  • 1 cup Chopped toasted walnuts
Instructions
Directions for Crust
  1. Preheat the oven to 350 Degrees.
  2. Pulse graham cracker crumbs in a food processor, then add, sugar, and salt to the processor, until joined.
  3. Firmly press the graham cracker crumb mixture into bottom of a springform pan and up the sides slightly.
  4. Bake until crust is fragrant and edges are golden about 12 minutes.
  5. Let cool completely
For Cheesecake Filling
  1.  Let the cream cheese become room temp for 1 hour
  2. Preheat the oven to 350°F.
  3. Next combine the room temperature cream cheese, sugar, pumpkin, vanilla and all dry spices in a large bowl with a hand mixer until blended. Add the lightly beaten room temperature eggs; mix until blended. Pour into the gram cracker pie crust. Bake about 40 min at 350 Degrees or until center is almost set.
  4. Let the cheesecake cool before placing in a refrigerator. Refrigerate for about 4 hours time.
  5. Heat 5 ounces of thick Dip in the microwave on about 45 seconds to heat, stir, then distribute the caramel evenly on the top of the cheesecake. Next sprinkle the chopped toasted walnuts on the top of the cheesecake evenly.
  6. Refrigerate 1 hour before serving.