If you’re hunting for a dessert that’s both comforting and show-stopping, you’ve got to try this Pumpkin Cheesecake Recipe with Butterscotch Sauce Recipe. I absolutely love how this cheesecake balances that rich pumpkin flavor with a silky, creamy texture — plus, the butterscotch sauce on top? It turns the whole thing into an irresistible, festive treat that people rave about. Whether you’re bringing it to a holiday gathering or just craving something a little special, this recipe is one you’ll come back to again and again.

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Why You’ll Love This Recipe

Absolutely Failproof: I used to struggle with cracked cheesecakes, but this recipe stays perfectly smooth every time.
Balanced Pumpkin Flavor: Not too subtle, not overpowering—you’ll find the spice and pumpkin puree harmonize so well.
Versatile and Impressive: The butterscotch sauce takes it next-level, making it perfect for holidays or special occasions.
Easy to Make: Mixed in one bowl, no complicated steps, which is great for busy days or beginner bakers.

A slice of pumpkin pie with three visible layers is on a white plate placed on a white marbled surface; the bottom layer is a brown crust, the middle layer is a thick, smooth orange pumpkin filling, and the top layer is a glossy caramel sauce dripping down the sides; on top, there is a large swirl of white whipped cream sprinkled with light brown spice; a silver fork rests on the plate's edge and a jar with caramel sauce and a spoon in it is blurred in the background; photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake with Butterscotch Sauce, Pumpkin Cheesecake, Fall Dessert Recipes, Holiday Cheesecake, Easy Pumpkin Cheesecake

Ingredients You’ll Need

When you look at this ingredient list, you’ll notice they’re mostly pantry staples. Each one plays a key role—the spices bring that fall warmth, and the cream cheese plus pumpkin puree create that luscious texture and flavor combo we all adore. I always recommend using room-temperature cream cheese for the smoothest batter.

Flat lay of a small mound of golden graham cracker crumbs, a few uneven chunks of creamy unsalted butter, a small white bowl filled with granulated sugar, a teaspoon of ground cinnamon neatly sprinkled on a white dish, a block of smooth cream cheese, a pile of packed light brown sugar, a dollop of bright orange pumpkin puree on a white ceramic plate, four large whole brown eggs with clean shells, a small white bowl holding sour cream, a small heap of all-purpose flour, a small dish with a mix of pumpkin pie spice, a pinch of fine salt on a white plate, a small white bowl of clear vanilla extract, a small white bowl filled with rich golden butterscotch sauce, and a cloud-like swirl of fresh whipped cream—all ingredients arranged symmetrically with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Cheesecake with Butterscotch Sauce, Pumpkin Cheesecake, Fall Dessert Recipes, Holiday Cheesecake, Easy Pumpkin Cheesecake

Graham cracker crumbs: Provides that classic, slightly sweet, crunchy base; fresh crumbs make the crust perfect.
Unsalted butter: Melted and mixed into the crumbs to hold your crust together firmly but tenderly.
Granulated sugar: Adds a hint of sweetness to the crust, balancing the spices.
Cinnamon: Just a touch for warmth in the crust.
Cream cheese: The star of the cheesecake—room temp cream cheese goes in smoothly without lumps.
Light brown sugar: Adds moisture and depth with its caramel notes, perfectly complementing the pumpkin.
Pumpkin puree: I use Libby’s or a well-drained homemade version; it gives that iconic pumpkin flavor.
Large eggs: Bind everything together and provide structure without making the cheesecake rubbery.
Sour cream: Adds just the right tang and creaminess to balance sweetness.
All-purpose flour: Helps stabilize the cheesecake for a perfect slice.
Pumpkin pie spice: The secret blend of cinnamon, nutmeg, ginger—you can dust a little more on top for a lovely aroma.
Salt: Enhances all the sweet and savory flavors beautifully.
Vanilla extract: For that subtle sweetness and depth in the filling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can tweak this Pumpkin Cheesecake Recipe with Butterscotch Sauce Recipe to suit your style or occasion. Sometimes I swap out the butterscotch sauce for caramel or add a splash of bourbon to the whipped cream for a grown-up vibe. Don’t hesitate to make it yours!

Spice it up: Adding a dash of cloves or cardamom gave this cheesecake a unique twist I still get compliments on.
Dairy-free version: I’ve experimented using vegan cream cheese and non-dairy sour cream, which works well if you’re avoiding dairy.
Nutty crust: Replace half the graham crackers with crushed pecans or walnuts for extra texture and flavor.
Mini cheesecakes: Using a muffin pan makes cute individual portions—great for parties or gifts.

How to Make Pumpkin Cheesecake Recipe with Butterscotch Sauce Recipe

Step 1: Prepare the Crust with Love

Start by mixing the graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl until it looks evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a glass to really pack it down evenly. You want a nice solid base that’ll hold up to that creamy filling. Then pop it in the fridge while you work on the filling.

Step 2: Whip Up That Dreamy Filling

Beat your room-temperature cream cheese and brown sugar together until smooth—this step is key for a silky texture! Then add in the pumpkin puree, eggs one at a time, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. I like to mix just until combined; overmixing can add too much air and lead to cracks. If you want the smoothest batter, scraping down the sides as you go really helps.

Step 3: Bake It Just Right

Pour the filling over your chilled crust. Bake at 350°F (175°C) for about 60 minutes, or until the edges are set but the center still jiggles slightly when you shake the pan gently. This is the trick I learned over time: that gentle jiggle means it’s perfectly creamy and won’t crack as it cools. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour to avoid temperature shocks.

Step 4: Chill and Add That Butterscotch Sauce Magic

Once mostly cooled, pop it into the fridge for at least 4 hours or overnight—patience here pays off with the best texture. When you’re ready to serve, drizzle on that luscious butterscotch sauce I love (or caramel if that’s what you have). A little whipped cream on top, and you’ve got yourself one stunning dessert.

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Pro Tips for Making Pumpkin Cheesecake Recipe with Butterscotch Sauce Recipe

Room Temperature Ingredients: I always let my cream cheese and eggs sit out for about an hour to prevent lumps and help everything blend beautifully.
Avoid Overmixing: Mix just until ingredients combine to keep the texture creamy and to minimize cracking.
Water Bath Alternative: If you want to be ultra-safe from cracks, place your springform pan inside a larger pan with a bit of hot water halfway up the sides while baking.
Cool Gradually: Letting the cheesecake cool slowly in the oven with door cracked prevents sudden temperature changes that can cause cracks.

How to Serve Pumpkin Cheesecake Recipe with Butterscotch Sauce Recipe

A single slice of orange pumpkin pie with a smooth, dense texture sits on a white plate over a blue cloth. On top, there is a thick layer of shiny caramel sauce dripping down the sides of the pie. A large swirl of white whipped cream dusted with light brown cinnamon powder crowns the slice. A silver fork rests on the right side of the plate. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Cheesecake with Butterscotch Sauce, Pumpkin Cheesecake, Fall Dessert Recipes, Holiday Cheesecake, Easy Pumpkin Cheesecake

Garnishes

I usually go simple here—a generous drizzle of warm butterscotch sauce, a dollop of lightly sweetened whipped cream, and a sprinkle of extra pumpkin pie spice or cinnamon. Sometimes I add toasted pecans for crunch. It adds a nice balance without overpowering the delicate pumpkin flavor.

Side Dishes

This cheesecake really shines as a dessert on its own, but when I serve it with a cup of spiced chai tea or a dollop of cinnamon ice cream, it turns into a cozy autumn indulgence you’ll never forget.

Creative Ways to Present

For holidays or dinner parties, I like making mini versions in ramekins or muffin tins. Drizzle the butterscotch sauce in a crisscross pattern and top with a roasted cinnamon stick for that extra cozy flair. Guests love it when presentation is thoughtful but effortless.

Make Ahead and Storage

Storing Leftovers

After serving, I cover the cheesecake tightly with plastic wrap or foil and store it in the fridge. It actually tastes even better the next day as the flavors continue to meld. Leftovers keep well for 4-5 days if stored properly.

Freezing

I’ve frozen this cheesecake a couple of times wrapped well in plastic wrap and then foil. When thawed slowly in the fridge, it retains most of its creamy texture—just remember to add fresh butterscotch sauce before serving to freshen it up.

Reheating

I usually serve this cheesecake cold or at room temperature, but if you want it slightly warmed, pop a slice in the microwave for 10-15 seconds—just enough to bring out the butterscotch sauce aroma without melting the whipped cream topping.

FAQs

Can I make this pumpkin cheesecake without a springform pan?

While a springform pan is ideal for easy removal and neat slices, you can use a regular cake pan lined with parchment paper. Just be extra careful when unmolding, and consider serving it as wedges rather than neat slices.
How do I prevent my cheesecake from cracking?

Key tricks include using room-temperature ingredients, mixing gently to avoid excess air, baking until the center is just slightly jiggly, and cooling gradually in the oven with the door cracked. This recipe incorporates all those and usually comes out crack-free!
Can I substitute the butterscotch sauce with caramel?

Absolutely! Caramel sauce pairs beautifully with pumpkin cheesecake and is a great alternative if you prefer a deeper, buttery sweetness.
What pumpkin puree is best for this recipe?

I rely on canned pumpkin puree like Libby’s for consistent texture and flavor, but if you make homemade, be sure it’s well-drained so your cheesecake isn’t too watery.
How long does the butterscotch sauce keep?

If homemade, it keeps refrigerated for up to a week—warm gently before serving if it thickens too much in the fridge.

Final Thoughts

This Pumpkin Cheesecake Recipe with Butterscotch Sauce Recipe has become one of my all-time favorites because it’s reliable, delicious, and just plain comforting. I love knowing I can whip it up for a crowd and everyone’s jaws will drop at the first bite. Honestly, if you’re a pumpkin lover or cheesecake fan, this is the treat to welcome the season with. Give it a try—you might just find your new holiday dessert tradition!