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This Pumpkin Salted Caramel Swirl Cheesecake has a vanilla cheesecake batter, pumpkin spice cheesecake batter, and salted caramel swirl.

Pumpkin Salted Caramel Swirl Cheesecake

When my brother was in high school he worked for Kentucky Fried Chicken as it was called back then (you know it as the oh so hip and cool KFC now).

Every night he worked he would come home smelling like chicken grease.

He smelled so much so that after two years of working there he kind of couldn’t eat chicken anymore.

So when I went to work in a bakery and they said what would you like to work on?

I said cheesecake.

For I had this great idea that cheesecake (which I loved so much) would become my fried chicken and I would stop wanting to eat it so much.

Yeah, so that didn’t work so much.

In fact all it did was make me much better at making cheesecake.

And I got in charge of making the flavor of the month cheesecake.

The pumpkin swirl was one of my first.

I highlighted it when this blog first started and thought I would update it a bit with some salted caramel.

Pumpkin Salted Caramel Swirl Cheesecake

Last week we got on the subject of the Cheesecake Factory and then the mini Candy Corn Cheesecake Bites I had made at JV Soccer last week.

One of the dads commented well where is this cheesecake.

And I said that I would gladly bring him some next game that he was at.

I asked what kind and he said he would eat whatever (which is my favorite kind of people to feed).

Since he is Canadian I started to think about our upcoming Thanksgiving which is less than two weeks.

I chose pumpkin.

This was about as yummy as I predicted.

I already loved the pumpkin swirl the original way and now with shortbread crust and salted caramel…um, yeah.

This Pumpkin Salted Caramel Swirl Cheesecake would have gone over very well at the bakery.

P.S. It’s a great day to buy my cookbook Holy Sweet!

Pumpkin Salted Caramel Swirl Cheesecake

Want More Cheesecake Recipes?

Vanilla Chai Latte Cheesecake

Brown Sugar Apple Cheesecake

Fireball Sour Cream Topped Brown Sugar Cheesecake

Samoas Cheesecake Coffee Cake

Savory Everything Bagel Cheesecake

Pumpkin Salted Caramel Swirl Cheesecake

Pumpkin Salted Caramel Swirl Cheesecake

Ingredients

  • For the Crust:
  • 1 1/2 cups crushed Shortbread Cookies
  • 1/4 cup melted butter
  • For the batter:
  • 2 ½ lbs. cream cheese, at room temperature
  • 2 TBSP flour
  • 5 large eggs
  • 2 egg yolks
  • 1 cup pumpkin
  • 2 1/2 cups sugar
  • 1 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tsp. vanilla bean paste
  • Salted Caramell Sauce (either store bought or use this recipe)

Instructions

  1. For crust, combine the shortbread crumbs and butter.
  2. Press onto the bottom of a 10 inch springform pan.
  3. Wrap the pan in aluminum foil for later.
  4. Bake for 10 minutes in 350F oven. Set aside.
  5. For the filling, cream the cheese until soft.
  6. Add in the sugar ¼ cup at a time and mix well.
  7. Pour the flour and mix to blend.
  8. Add in the eggs, one at a time, scraping the bowl down after each addition.
  9. Then add in the yolks and vanilla. Mix well.
  10. Remove 3 cups of the batter and place in a bowl.
  11. In a separate bowl, combine the pumpkin, cinnamon, and nutmeg.
  12. Stir in the 3 cups of plain cheesecake batter.
  13. Layer the two batters in the spring form pan starting with the plain batter.
  14. Do three layers plain batter and two of the pumpkin batter.
  15. Top the cheesecake with 1/3 cup salted caramel sauce.
  16. Swirl the batters and sauce to create a marbleized look.
  17. Place the cheesecake on a sheet pan.
  18. Place in the oven and pour in hot water to create a water bath (this is where the aluminum foil comes in handy…without it water can leak in).
  19. Bake the cheesecake at 350 F for approx. 2 hours.
  20. A thin knife inserted in the center should come out almost clean.
  21. Cool the cake and then chill.
  22. Let sit overnight before unmolding.
  23. Serve with extra salted caramel sauce if desired.
© Peabody
Pumpkin Salted Caramel Swirl Cheesecake

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Comments

  5. This sounds wonderful – some of my favorite flavors! I remember you loving cheesecake. One of the first recipes I made from your site was a pumpkin bread with maple cheesecake layer. LOVE it and was just thinking how I should make it with Fall being here. Now I think I should make this instead. Is it bad to want to eat it all myself?

    Reply

  6. Yum, yum, and more yum! I am definitely going to try this soon. I have made a few cheesecakes in my time but I have never been 100% satisfied with the results. I am going to pretend like you are my teacher and follow your recipe.

    Also, it is obvious that along with now being a best blog, you have the best print button.

    Reply

  10. Another great post! And cheesecake too!!! I’ll have to convince my mom to let me bring this to Thanksgiving to have with the apple pie! WE Canadians thank you!

    Reply

  13. The only way I stopped making and eating cheesecake all the time was marrying someone who does not like it. This one though may need to try and break through.

    Reply

  14. Did the man at JV soccer like and enjoy his cheesecake? I love pumpkin cheesecake. At my local ice cream palror they have pumpkin and pumpkin cheesecake flavors. they started this week, so I will have to try. Very soon.

    Reply

  16. That looks divine. Quick question: if I want to scale this down, say cut in half, what size pan would you recommend? Thanks in advance!!!

    Reply

  17. Kentucky Fried was my first job too, but sadly, I never developed the smell aversion. However, I have solved the problem of eating the entire cheesecake all at once. Leftover cheesecake freezes really well wrapped in individual slices and tastes just as good a week or two later. Does salted caramel sauce come in a jar like ice cream toppings? I’m pretty sure it wouldn’t freeze well but I really want to make this recipe without being a pig about it.

    Reply

  18. My brother worked at Taco Bell when he was in HS- and he was the tortilla fryer. He came home smelling like gross taco grease every day and his face broke out often, lol!

    I’m loving your cheesecake. Salted caramel + me = love. The print button is a nice feature too, though I wish it were easier to see 😉 (I’m kidding…)

    Reply

  20. I love this swirl effect you’ve got going on! And the cheesecake looks and sounds fantastic. Thanks for making this one. I <3 Cheesecake

    Reply

  23. Just had a piece and its delicious❤
    The caramel didn’t come out as i had hoped.
    I think it needed more time on the heat to pick up more color,

    Lovely recipe, and your website
    Count me a fan

    Reply

  24. I am definitely making this heavenly delight tomorrow for Thanksgiving. But, I need help! You state at beginning of the recipe it is a 10″ pan, but in comments (to Melissa September 28, 2012) you say to divide into 2 pans they would have to be 4 – 1/2 ” each. That would mean you used a 9″ pan. So please let me know if the pan to use for this recipe is a 9 or 10″ pan. Thank you, I will report how delicious it is in a few days! Your recipes are awesome!

    Reply

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