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Caramel Pecan Pumpkin Cheesecake

Nothing will get you in the fall mood like this cozy caramel pecan pumpkin cheesecake! This is the very best easy baked pumpkin cheesecake!

Prep Time
30 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 529 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 1 ¾ cup Graham cracker crumbs
  • 3 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup butter melted
Filling
  • 3 8-ounce packages cream cheese at room temperature
  • 1 15-ounce can pumpkin puree NOT pumpkin pie filling
  • 3 large eggs + one egg yolk
  • ¼ cup sour cream
  • 1 ½ cups sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
Streusel
  • ½ cup brown sugar
  • ½ cup flour
  • ¼ cup rolled oats
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons butter softened
Topping
  • 1 cup pecans
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • ½ cup Caramel sauce

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and set aside. 
Prepare the crust
    Cup of Yum
  1. In a medium bowl stir together graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into an even layer in the bottom of your springform pan. 
Prepare the filling
  1. In a large bowl cream together cream cheese, pumpkin puree, eggs, egg yolk, sour cream, sugar, vanilla, cinnamon, nutmeg, and cloves. Beat until smooth. Mix in flour. Pour into crust and spread evenly. 
Streusel
  1. In a medium bowl whisk together brown sugar, flour, oats, cinnamon, and pumpkin pie spice. Cut in butter with a fork or smoosh in with your fingertips until mixture is crumbly. Spoon over the cheesecake layer.
  2. Bake for 60 minutes, allow to cool for 15-20 minutes before covering and transferring to the fridge to chill for 4 hours. 
Topping
  1. In a medium skillet over medium-high heat, stir pecans for 1-2 minutes to toast them, then add butter and stir until melted and pecans are coated in the melted butter. Use a slotted spoon to transfer pecans to a paper towel. Stir together sugar and cinnamon, then sprinkle all over the pecans. 
  2. Top the cheesecake with the cinnamon-sugared pecans and drizzle with caramel sauce and serve. 

Notes

  • Store covered tightly in fridge until ready to serve, up to two days. 

Nutrition Information

Calories 529kcal (26%) Carbohydrates 95g (32%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 69mg (23%) Sodium 235mg (10%) Potassium 215mg (6%) Fiber 3g (12%) Sugar 65g (130%) Vitamin A 224IU (4%) Vitamin C 1mg (1%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 529

% Daily Value*

Calories 529kcal 26%
Carbohydrates 95g 32%
Protein 7g 14%
Fat 15g 23%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 69mg 23%
Sodium 235mg 10%
Potassium 215mg 5%
Fiber 3g 12%
Sugar 65g 130%
Vitamin A 224IU 4%
Vitamin C 1mg 1%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.