Pumpkin Cheesecake

Dessert date anyone? It’s perfect to share with that special someone next to the warmth of the chimney on a Fall evening. Who am I kidding? Have it at any time!

This cheesecake is divine and very easy to make. The bad part is having to wait. I got inspired by a recipe I found on the Bon Appétit magazine (November 2013). Below are the changes I made to create my own.

Pumpkin Cheesecake

  • Servings: 12-15
  • Difficulty: medium
  • Print


1 1/2 cups of graham crackers (finely crushed)
1/4 cup melted butter
4 packages (8 ounces each) of cream cheese (softened)
1 cup sugar
1 can (15 ounces) pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
4 eggs (room temperature)

Caramel sauce (click to get the recipe)

Whipped cream (click to get the recipe)


1-Preheat the oven to 325° Fahrenheit.
2-Place finely crushed graham crackers in a medium bowl and add butter. Mix well and press onto bottom of 9×13-inch baking pan.
3-Beat cream cheese and sugar in large bowl with the electric mixer or stand mixer until blended.
4-Add pumpkin, spice and vanilla to the cream cheese and mix well.
5-Add eggs, 1 at a time, mixing on low speed after each just until blended.
6-Pour mixture over crust and bake for 45 minutes or until center is almost set.
7-Cool completely. Refrigerate a minimum of 4 hours.
8-Make the caramel sauce and whipped cream by following the links above.
9-Serve with caramel and whipped cream

Enjoy, Bon Appétit, Buen Provecho!                                                             EdibleReflections.com 

Pumpkin Cheesecake with homemade caramel sauce and whipped cream

Pumpkin Cheesecake with homemade caramel sauce and whipped cream


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  2. Tracy says:

    Yes, please! I want to be on that date! I’m such a sucker for cheesecake…I have to limit myself / keep a good distance between it and me at all times. But with that caramel sauce? I’m all in! Thanks for sharing at FF! 😀

    Liked by 1 person

  3. Pingback: Fall Favorite Recipes | Edible Reflections

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