Brown Butter Pumpkin Cheesecake with Pecan Caramel Recipe

This warm pumpkin cheesecake with caramel and pecans is the best thing about fall. The best pumpkin cheesecake that you can bake in a flash!

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




Make sure the oven is heated to 350 degrees. Set aside a 9-inch springform pan that has been greased and floured. 

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STEP  1 .

Lightly mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter in a medium-sized bowl.

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To make the bottom of your springform pan level, press it down and then press it again. 

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Creaming is the way to mix the pumpkin puree, cream cheese, eggs, egg yolk, sour cream, sugar, vanilla, cinnamon, nutmeg, and cloves in a large bowl.

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Beat the mixture some more until it's smooth. Add the flour. Spread the mixture out evenly on the crust. 

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In a medium bowl, combine brown sugar, flour, oats, cinnamon, and pumpkin pie spice. Crumble butter with a fork or fingertips. Pour over cheesecake.

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After allowing it to cool for fifteen to twenty minutes, cover it and place it in the refrigerator for four hours. 

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-Calories:529kcal -Carbohydrates:95g -Protein:7g -Fat:15g -Saturated Fat:3g -Trans Fat:1g -Cholesterol:69mg -Sodium:235mg -Potassium:215mg -Fiber:3g -Sugar:65g -Vitamin A:224IU -Vitamin C:1mg -Calcium:105mg -Iron:2mg

See Also

Brownie Cookies (Dairy Free) Recipe