Pumpkin, Caramel & Pecan Cheesecake - Kraft Recipes Top
Comida Kraft
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Pumpkin, Caramel & Pecan Cheesecake

Prep Time
Total Time

16 servings

This amazing pumpkin cheesecake starts with a spicy gingersnap crust and gets even better—thanks to a drizzle of warm caramel and a sprinkling of pecans.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
  • Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.

Special Equipment Needed

Size Wise

The winning flavor combination of pumpkin, caramel and pecans makes this delicious cheesecake one that's sure to win raves when served at your next special occasion.

How to Test Cheesecake Doneness

To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 490
Total fat 34g
Saturated fat 18g
Cholesterol 150mg
Sodium 420mg
Carbohydrate 41g
Dietary fiber 2g
Sugars 31g
Protein 7g
% Daily Value
Vitamin A 100 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I toasted the nuts! I toasted the nuts! The next time I make this recipie I think it will be LOADS better with 11/2 cans or perhaps 2 full cans of pumpkin! It was not very "pumpkiny" tasting! I also used the entire bags of Kraft carmels!
Date published: 2013-11-24
Rated 5 out of 5 by from Very mellow flavor, not too sweet, gingersnap crust was perfect compliment. Very mellow flavor, not too sweet, gingersnap crust was perfect compliment. I'll make again and add a little allspice to the filling as a personal preference.
Date published: 2013-10-22
Rated 5 out of 5 by from So yummy and easy I made this recipe on Thanksgiving day all my family loved it they took the recipe from me
Date published: 2016-11-27
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