Back to Recipe
Caramel Topped Pumpkin Cheesecake

Caramel Topped Pumpkin Cheesecake

Make a great easy Caramel Topped Pumpkin Cheesecake!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 2 serving

Calories: 3,908 kcal per serving

Ingredients

  • 2 - Premade Graham Cracker Pie Shells or Gluten Free Pie Shells
  • 4 - Cream Cheese
  • 1 Cup - Sugar
  • 1 - Libby's Canned Pumpkin
  • 1 Tbsp - Pumpkin Pie Spice
  • 1 tsp - vanilla
  • 4 - Eggs
  • ½ Cups - Chocolate Chips
  • Caramel Syrup

Instructions

  1. Preheat the oven to 325*.
  2. Place the prepared pie shells to the side, while preparing the cheesecake mixture.
  3. In a stand mixer, whisk together the cream cheese, sugar, and canned pumpkin.
  4. Add in the spice and vanilla.
  5. Lastly, add in 1 egg at a time until the mixture is well combined.
  6. Pour evenly into each pie shell.
  7. Bake in the oven for 45 minutes.
  8. Let stand for about 5 minutes to cool down some.
  9. Place in the fridge for 4 hours to chill.
  10. Remove from the fridge, top each cheesecake evenly with chocolate chips and drizzle with caramel syrup.

Nutrition

Energy: 3,908 kcal | Total Fat: 250 g | Saturated: 123 g | Trans: 5 g | Unsaturated: 5 g | Cholesterol: 869 mg | Total Carbs: 373 g | Fiber: 12 g | Sugars: 242 g | Proteins: 58 g | Sodium: 3,103 mg | Polyunsaturated: 13 g | Monounsaturated: 91 g

©2026 OnlineCook LLC