Caramel Topped Pumpkin Cheesecake

This  cheesecake proves that pumpkin,  caramel, chocolate and butterscotch are quite the match in this simple pumpkin cheesecake. 
Yesterday was 90 degrees here in North Texas, but today is a cool and crisp 72!!!! Fall is finally here and it's my absolute favorite season. As soon as the temperature drops I go into full baking mode and usually don't stop until after Christmas. My favorite fall treats are just about anything infused with apples, cinnamon and pumpkin. 

Cheesecake is one of my favorite desserts, especially pumpkin. Anytime I want to impress my guests this Dulce de Leche Pumpkin Cheesecake is always my first choice, but sometimes I really just want a simple holiday cheesecake.  Insert this delicious Pumpkin Cheesecake topped with a caramel sauce, milk chocolate and butterscotch chips!!! 

This festive cheesecake is super delicious and so easy to make. I found this recipe on Mommy Hates Cooking and it's one of my favorite fall cheesecake recipes. I did adapt the recipe slightly by adding a mixture brown and white sugar as well as chocolate and butterscotch baking chips. I'm crazy about butterscotch, so I couldn't resist. 

Yield: 8
Author: Tina Butler | Mommy's Kitchen
Caramel Topped Pumpkin Cheesecake

Caramel Topped Pumpkin Cheesecake

This cheesecake proves that pumpkin, caramel, chocolate and butterscotch are quite the match in this simple pumpkin cheesecake.
Prep time: 15 MinCook time: 40 MinInactive time: 6 HourTotal time: 6 H & 55 M


  • 1 (9 ounce) premade graham cracker crust
  • 2 8 ounce packages of cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 8 (ounces) solid packed canned pumpkin or (fresh pumpkin puree)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4- cup chocolate chips
  • 1/4 cup butterscotch chips
  • Caramel topping or melted dulce de leche (milk caramel)


  1. Preheat oven to 325 degrees. Prepare the cheesecake filling. In a stand mixer, whisk together the softened cream cheese, both sugars and canned pumpkin.
  2. Add the pumpkin pie spice, vanilla extract and eggs. Mix until well combined. Pour the cheesecake filling evenly into the graham cracker crust.
  3. Bake in the oven for 40 - 45 minutes or until the middle slightly jiggles. The cheesecake will continue to bake as it cools.
  4. Remove from oven and cool on a baking rack for 5-10 minutes, then place in the refrigerator and let chill for 4-6 hours or overnight.
  5. Remove and drizzle caramel syrup on top and sprinkle with chocolate and butterscotch chips.
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adapted from: Mommy Hates Cooking

If you're looking for a simple cheesecake for Thanksgiving, I think this recipe would be perfect.  

For more Fall Pumpkin recipes
click here 


I drool every time I see this Tina! I can't wait to try it.
Unknown said…
This cheesecake sounds perfect for a potluck I'm going to on Saturday! Thanks again! Your page is my favorite go to food blog! There's always something from your kitchen that we just have to try, and it's always so yummy! 😋💗