My guests liked this pumpkin cheesecake so much I didn't get to taste it!

Stephanie Wiebe Meismer


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.

  • Beat cream cheese, sugar, cornstarch, and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream, marbling but not mixing completely. Pour batter into the prepared pan.

  • Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.

  • Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of a package of caramel sauce. The actual amount of caramel sauce consumed will vary.

Nutrition Facts

530 calories; 33.6 g total fat; 150 mg cholesterol; 453 mg sodium. 52.9 g carbohydrates; 7.5 g protein; Full Nutrition