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caramel pumpkin cheesecake sliced

Caramel Pumpkin Pretzel Cheesecake

  • Author: Elizabeth Buuck
  • Prep Time: 30 minutes
  • Cook Time: 1 hr 45 min
  • Total Time: 2 hrs 15 min + chill time
  • Yield: 1 Cheesecake 1x


Crunchy pretzel crust, creamy pumpkin cheesecake, salted caramel. Could it get better?



For the Pretzel Crust

  • 1 C (95 g) Crushed Graham Cracker Crumbs
  • 2 C (200 g) Crushed Salted Pretzels + more for topping
  • 2 TBSP Brown Sugar
  • 1/2 C (113g) Salted Butter, melted

For the Pumpkin Cheesecake Filling

  • 32 oz (4 Blocks) Cream Cheese, at room temperature
  • 1 1/4 C (255g) Granulated Sugar
  • 1/3 C (45g) All Purpose Flour
  • 1/2 tsp Salt
  • 1 TBSP Cinnamon
  • 1 C (235g) Pumpkin Puree
  • 3 Lg Eggs, at room temperature
  • 2 tsp Pure Vanilla Extract

For the Salted Caramel

  • 1 C Granulated Sugar
  • 2 TBSP Light Corn Syrup
  • 1/4 C Water
  • 1/2 C Heavy Cream, at room temperature
  • 2 TBSP Butter, at room temperature
  • 1 tsp Sea Salt


For the Pretzel Crust

  • Preheat the oven to 350.
  • In a large bowl, stir together the crushed graham crackers, crushed pretzels, and brown sugar.
  • Stir in the melted butter.
  • Press up the sides and bottom of a springform pan using a small measuring cup.
  • Bake at 350 for 15 minutes, then cool completely.

For the Pumpkin Cheesecake Filling

  • Preheat the oven to 350.
  • In the bowl of a stand mixer with the paddle attachment, beat the cream cheese by itself for 10 minutes, scraping down the bottom and sides of the pan every couple of minutes.
  • Add the sugar and mix another 2 minutes.
  • Add the flour, salt, and cinnamon, mix to combine.
  • Add the pumpkin puree, mix to combine. Scrape the bottom and sides of the bowl again.
  • Add the eggs, on at a time, mixing until combined after each egg. Add the vanilla and mix until combined.
  • Wrap the springform pan in a slow cooker liner to prevent water from leaking into the crust. You can also use foil, but it’s not as water tight as the slow cooker liners.
  • Place the springform into a large roasting pan, then pour the cheesecake batter into the springform. Use a toothpick to pop any air bubbles.
  • Pour water into the roasting pan so that it reaches about 2 inches up the springform pan.
  • Bake at 350 for 45 minutes, then lower the oven temperature to 325 and bake for an additional 45 minutes.
  • The cheesecake is done when it’s set in the middle, but still jiggles a bit when you shake it.
  • Turn the oven off and crack the door about 1/2 way open and let the cheesecake cool in the oven for about an hour. Then place it in the fridge to chill completely.

For the Salted Caramel

  • In a medium saucepan, add the sugar, corn syrup, and water.
  • Bring to a simmer, then cover for 3 minutes.
  • Remove the lid and continue cooking until the caramel reaches a dark amber color, then remove from heat for 30 seconds.
  • While stirring with a wooden spoon, slowly pour in the heavy cream. Continue to stir until fully combined and smooth.
  • Stir in the butter and salt. Allow to cool to room temperature.
  • Pour cooled caramel over chilled cheesecake, top with extra pretzels, and serve.

Keywords: pumpkin cheesecake, caramel pumpkin cheesecake, pretzel cheesecake, pretzel crust