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Caramel Pecan Pumpkin Cheesecake easy dessert recipe | lecremedelacrumb.com

Caramel Pecan Pumpkin Cheesecake

Nothing will get you in the fall mood like this cozy caramel pecan pumpkin cheesecake! This is the very best easy baked pumpkin cheesecake!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
chilling time 4 hours
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 529kcal
Author Tiffany



  • 1 ¾ cup graham cracker crumbs
  • 3 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup butter melted


  • 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
  • teaspoon ground nutmeg
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract


  • ½ cup brown sugar
  • ½ cup flour
  • ¼ cup rolled oats
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons butter softened


  • 1 cup pecans
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • ½ cup caramel sauce


Prepare the crust

  • In a medium bowl stir together graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into an even layer in the bottom of your springform pan. 

Prepare the filling

  • In a large bowl cream together cream cheese, pumpkin puree, eggs, egg yolk, sour cream, sugar, vanilla, cinnamon, nutmeg, and cloves. Beat until smooth. Mix in flour. Pour into crust and spread evenly. 


  • In a medium bowl whisk together brown sugar, flour, oats, cinnamon, and pumpkin pie spice. Cut in butter with a fork or smoosh in with your fingertips until mixture is crumbly. Spoon over the cheesecake layer.
  • Bake for 60 minutes, allow to cool for 15-20 minutes before covering and transferring to the fridge to chill for 4 hours. 


  • In a medium skillet over medium-high heat, stir pecans for 1-2 minutes to toast them, then add butter and stir until melted and pecans are coated in the melted butter. Use a slotted spoon to transfer pecans to a paper towel. Stir together sugar and cinnamon, then sprinkle all over the pecans. 
  • Top the cheesecake with the cinnamon-sugared pecans and drizzle with caramel sauce and serve. 


Store covered tightly in fridge until ready to serve, up to two days. 


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