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Caramel Pecan Pumpkin Cheesecake

Decadent Caramel Pecan Pumpkin Cheesecake for Fall Bliss

Celebrate autumn with a creamy Caramel Pecan Pumpkin Cheesecake; rich layers of flavors create a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 trifles
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Cake
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free version
  • 1 teaspoon Baking Powder Essential leavening agent
  • 1 teaspoon Baking Soda Essential leavening agent
  • 1 teaspoon Salt Enhances flavor
  • 1 teaspoon Cinnamon Warm fall flavor
  • 1 teaspoon Pumpkin Pie Spice Warm fall flavor
  • 1 cup Granulated Sugar Consider brown sugar for added moisture
  • 1 cup Pumpkin Puree Star ingredient
  • 1/2 cup Vegetable Oil Can substitute with canola or melted coconut oil
  • 1 cup Whole Milk Almond milk is a dairy-free alternative
  • 2 large Eggs Can use flax eggs for vegan option
For the Caramel Sauce
  • 1/2 cup Salted Butter Use unsalted with a pinch of salt if preferred
  • 1 cup Brown Sugar Dark brown sugar enhances depth
  • 1/2 cup Heavy Whipping Cream Coconut cream serves as dairy-free option
  • 1 teaspoon Vanilla Extract Substitute with vanilla bean paste for robust flavor
For the Cheesecake Filling
  • 8 oz Cream Cheese Dairy-free alternatives are available
  • 1/2 cup Granulated Sugar Adjust based on sweetness preference
  • 1/2 cup Heavy Whipping Cream Coconut cream for dairy-free version
For the Assembly
  • 1 cup Pecan Pieces May substitute with walnuts or almonds
  • 1/2 cup Pecan Halves For garnishing

Equipment

  • mixing bowls
  • Measuring cups
  • whisk
  • 9x9-inch baking pan
  • medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) while you grease a 9x9 inch baking pan.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
  3. In another bowl, beat together the granulated sugar, pumpkin puree, vegetable oil, whole milk, and eggs until smooth and creamy.
  4. Pour the batter into the greased pan and bake for 20-25 minutes, or until a toothpick comes out clean. Let it cool completely.
  5. In a medium saucepan, melt the salted butter, brown sugar, and heavy whipping cream over medium heat, stirring until it begins to boil.
  6. Spread pecan pieces on a baking sheet and toast in the oven for about 7 minutes; let cool afterward.
  7. Beat the cream cheese with granulated sugar until smooth, then gradually add heavy whipping cream and vanilla extract until stiff peaks form.
  8. In serving cups, layer caramel sauce, pumpkin cake chunks, cheesecake filling, and toasted pecans until cups are filled. Finish with caramel and pecan halves on top.

Nutrition

Serving: 1trifleCalories: 400kcalCarbohydrates: 52gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 3000IUVitamin C: 2mgCalcium: 75mgIron: 1mg

Notes

These trifles can be prepared a day in advance for optimal flavor. Store in the fridge to maintain freshness.

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