If you’re looking for the ultimate fall dessert, this Pumpkin Caramel Cheesecake Layer Cake is a dream come true! Imagine creamy layers of cheesecake and spiced pumpkin cake, topped with velvety caramel sauce and dollops of whipped cream. It’s perfect for holiday gatherings or anytime you want to impress your guests with a showstopping dessert. Trust me, once you taste it, you’ll be craving it all season long.
Ingredients You’ll Need
Here’s everything you’ll need to make this luscious cake, along with tips to make the prep a breeze:
- Graham Cracker Crumbs (2 cups): These create the buttery base for the cheesecake layer. Mix them with melted butter for that perfect crust.
- Unsalted Butter (1/2 cup, melted): Holds the crust together while adding richness. Melt it ahead for ease.
- Cream Cheese (16 oz, softened): The star of the cheesecake layer! Softening it ensures a smooth and creamy texture.
- Granulated Sugar (3/4 cup): Sweetens the cheesecake and pumpkin layers perfectly.
- Vanilla Extract (2 tsp): Adds a subtle flavor to balance the cream cheese.
- Pumpkin Puree (1 1/2 cups): Brings in that rich pumpkin flavor we all love. Be sure to use pure pumpkin, not pumpkin pie filling.
- Pumpkin Pie Spice (2 tsp): A magical blend of cinnamon, nutmeg, ginger, and cloves that gives the cake its warm fall flavor.
- Eggs (4 large): Helps bind the cheesecake and pumpkin layers. Use room-temperature eggs for a smooth mix.
- Heavy Cream (1/2 cup): Adds extra creaminess to the cheesecake mixture.
- Brown Sugar (1/2 cup): Adds depth to the pumpkin layer with its molasses notes.
- Caramel Sauce (1 cup): Drizzle this over the top for a luscious, sticky finish. Use store-bought or make your own.
- Whipped Cream (for topping): A fluffy garnish that pairs beautifully with the caramel drizzle.
- Crumbled Graham Crackers (optional): Sprinkle these on top for a little crunch.
How to Make Pumpkin Caramel Cheesecake Layer Cake
Here’s a step-by-step guide to creating this indulgent dessert:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan. Bake for 8–10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Layer
- Beat the softened cream cheese and granulated sugar until smooth.
- Mix in the vanilla extract, heavy cream, and eggs one at a time until well combined.
- Pour the cheesecake batter over the cooled crust.
Step 3: Prepare the Pumpkin Layer
- In a separate bowl, mix the pumpkin puree, brown sugar, eggs, and pumpkin pie spice.
- Gently pour the pumpkin mixture over the cheesecake layer, smoothing the top with a spatula.
Step 4: Bake the Cake
- Place the springform pan in a larger baking dish filled with about 1 inch of water to create a water bath. This prevents cracking.
- Bake for 70–80 minutes or until the center is slightly jiggly but set.
- Cool the cake completely, then chill in the refrigerator for at least 4 hours or overnight.
Step 5: Decorate and Serve
- Remove the chilled cake from the pan and transfer it to a serving plate.
- Drizzle caramel sauce generously over the top.
- Pipe whipped cream on top and sprinkle with crumbled graham crackers. Serve and enjoy!
Equipment You’ll Need
- Springform Pan (9-inch)
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- Baking Dish (for the water bath)
- Piping Bag (for whipped cream)
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake is best made the day before so it has plenty of time to chill and set in the fridge.
Do I need a water bath for baking?
Yes, a water bath helps prevent the cheesecake from cracking during baking. Make sure to wrap the bottom of the springform pan in foil to keep water out.
Can I use store-bought caramel sauce?
Of course! While homemade caramel adds a special touch, store-bought caramel works perfectly if you’re short on time.
What’s the best way to slice the cake neatly?
Use a warm knife (dip it in hot water and wipe dry) for clean, precise slices.
Can I substitute the pumpkin puree?
If you’re not a fan of pumpkin, you could try sweet potato puree as an alternative for a similar flavor.
How long will leftovers last?
Store leftovers in the fridge for up to 4–5 days. Wrap them tightly to keep them fresh.
Can I freeze this cake?
Yes! Wrap the cooled cake (without toppings) in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Conclusion
I hope you’re as excited to make this Pumpkin Caramel Cheesecake Layer Cake as I was to share it with you! It’s a decadent dessert that’s sure to wow your family and friends. If you loved this recipe, don’t forget to share it on Facebook using the share buttons below, or save it to Pinterest for later. Happy baking! 🍂
