Desserts/ Fall

Pumpkin Cheesecake

Tis the season for Pumpkin!

So what better way to honor the pumpkin season than to share with you an awesome recipe for a pumpkin cheesecake that includes a homemade cookie and pecan crust as well as a sweet caramel topping. This recipe is not overly sweet and does not have an over-powering pumpkin flavor. The recipe may also be divided in half if you would like to make a much smaller version, but why do that when you could share this cheesecake with your friends and family; which I am sure they will enjoy.   


  • 1/2 cup chopped pecans, divided
  • 1 1/2 cup ginger snap cookies (38 cookies), finely crushed
  • 1/4 cup butter, melted
  • 4 packages (8 0z. each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 can (15 oz.) pumpkin
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 25 individual Kraft Caramels Candy
  • 1/4 cup milk



Preheat oven 325 degrees F.

Chop 1/4 cup pecans finely, place in medium bowl. Add ginger snap crumbs and butter; mix well.


Press into the bottom of a 13 X 9-inch pan.


With an electric mixer cream cheese and sugar in a large bowl until well blended. Add in pumpkin, spice, vanilla, and mix well.


Add eggs, 1 at a time, mixing on low speed after each just until blended and pour over crust.

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Bake 45 minutes or until the center is almost set. Cool completely and refrigerate for 4 hours.


For topping: Microwave caramels and milk in a microwaveable bowl on high 1 1/2 minutes or until melted; checking often to prevent burning.

Spoon caramel over individual servings and sprinkle with remaining pecans.


Serve with whipped topping.

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  • Reply
    Sheila Skillingstead
    October 26, 2013 at 3:25 PM

    Your recipe is awesome. I will have to adjust the crust since I’m gluten-intolerant but definitely worth the change. Thanks for the idea. I also like that you did the cheesecake in an ordinary baking pan. Enjoy Sharefest.
    Sheila Skillingstead recently posted…Satire on safetyMy Profile

    • Reply
      October 27, 2013 at 2:55 PM

      Thank you! Please give it a try and let me know how it turns out…would love to hear about your experience.

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