Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 1 bag caramels, melted
  • 2 tablespoons butter
  • Crust
  • 3 cups crushed oreo cookies
  • ¼ cup plus 2 tablespoons sugar
  • Dash salt
  • 1 stick butter, softened
  • Cheesecake
  • 3 8 oz blocks of cream cheese
  • ¾ cup sugar
  • 2 15 oz cans of pumpkin puree
  • ¼ cup sour cream
  • 1 tablespoon vanilla
  • 4 eggs
  • Cool whip for topping
  1. Unwrap the caramels, microwave with butter 30 seconds at a time, stirring until melted. Set aside
  2. Preheat oven to 350 degrees F
  3. Crush the oreo cookies until you have 3 cups
  4. Mix cookie crumbs with sugar and salt
  5. Add melted butter to cookie crumbs and mix until evenly moistened
  6. Press evenly in 13x9 pan
  7. Bake for 10 minutes or until set. Set aside to cool
  8. In a large bowl soften the cream cheese in a microwave, then beat in sugar until blended.
  9. Beat in the pumpkin puree, sour cream and vanilla
  10. Beat in eggs one at a time until incorporated
  11. Set aside ⅓ cup of batter and add the caramel to it in a small bowl
  12. Pour the pumpkin cheesecake filling over the cookie crust
  13. Carefully drizzle the caramel mixture over the top.
  14. Using a toothpick, swirl the caramel through the cheesecake
  15. Bake cheesecake for about an hour or until the middle is barely jiggly.
  16. Cool completely. Refrigerate overnight.
  17. Top with Cool Whip topping before serving


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