Pumpkin Caramel Cheesecake

Rich, layered, and a total showstopper

This is the dessert to make if you’re ready to mix things up for Thanksgiving but still want those cozy pumpkin pie flavors. My husband actually requested this one — it combines two of his favorites: cheesecake and pumpkin pie. I added a layer of tahini caramel for a nutty undertone and scaled back the sugar in the cheesecake to balance the sweetness. A little Greek yogurt (or sour cream) in both the cheesecake and whipped topping lightens things up just enough, and a browned butter graham cracker crust ties it all together. It’s rich, layered, and a total showstopper.

Crust

• 2 cups crushed graham crackers (about 2 sleeves)

• ½ cup butter

• ¼ cup honey

• 1 teaspoon cinnamon

• ½ teaspoon salt

Filling

• 24 oz cream cheese, room temperature

• ½ cup brown sugar

• ¼ cup sugar

• ½ cup whole milk Greek yogurt

• 1 cup pumpkin purée

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ginger

• ¼ teaspoon allspice

• ¼ teaspoon cloves

• ¼ teaspoon cardamom

• 1 teaspoon salt

• 2 teaspoons vanilla extract

• 3 eggs, room temperature

Tahini Caramel

• 1 cup sugar

• ½ cup water

• 6 tablespoons unsalted butter

• ¼ cup heavy whipping cream

• 1 teaspoon vanilla extract

• 2 tablespoons tahini

• Pinch of salt

Topping

• 1 ½ cups heavy whipping cream

• ½ cup whole milk Greek yogurt

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla

• Pinch of salt

Instructions

1. Make the crust
Preheat oven to 350°F. In a small saucepan, brown the butter over medium heat for about 10 minutes, until golden and fragrant. Let cool slightly. In a large bowl, mix graham cracker crumbs with honey, cinnamon, salt, and browned butter until the texture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.

2. Make the filling
In a stand mixer, beat cream cheese, brown sugar, and sugar until smooth and creamy. Add pumpkin purée, Greek yogurt, vanilla, salt, and all the spices; mix until combined. Add the eggs one at a time, mixing on low speed just until incorporated. Pour the batter over the crust.
Place the springform pan on a rimmed baking sheet and bake for 40–45 minutes, until the edges are set but the center still has a gentle jiggle. Let cool to room temperature.

3. Make the tahini caramel
In a medium saucepan, combine sugar and water over medium heat. Cook without stirring until the mixture turns a light amber color. Remove from heat and whisk in the butter one tablespoon at a time (it will bubble up). Stir in vanilla, tahini, salt, and then the heavy cream. Mix until smooth and glossy. Let cool to room temperature. Pour the cooled caramel over the cheesecake, spreading evenly. Chill for at least 2 hours or overnight.

4. Make the topping
Whip the heavy cream in a stand mixer until soft peaks form. Add powdered sugar, Greek yogurt, vanilla, and a pinch of salt; beat until smooth and fluffy.

5. Assemble and serve
Remove the outer ring of the springform pan. Spoon or pipe the whipped topping over the cheesecake in small dollops, starting around the edges and working inward. Slice and serve immediately.