Caramel Pumpkin Spice Blondie Streusel Cheesecake

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This Caramel Pumpkin Spice Blondie Streusel Cheesecake is the perfect Fall dessert! Made with a pumpkin blondie on the bottom, spiced cheesecake on top, and a homemade streusel topping with caramel sauce that’s to die for!

Want to take this dessert over the top? Instead of store bought caramel sauce, make this easy homemade caramel sauce!

Caramel Pumpkin Spice Blondie Streusel Cheesecake on a yellow cake stand

A Pumpkin Dessert Perfect for Thanksgiving

So I realized on Sunday that it was officially ONE MONTH until the release of my cookbook! I got so excited – it’s so close! After a year a half, it’s almost here. I can’t wait for everyone to see it. Heck, I can’t wait to see it! I still haven’t seen it in person and DYING.

Then yesterday morning my publisher had tagged me in a video on instagram – they’d gotten the first copies into their office! If you check out the video, there’s a little flip through the book. You definitely don’t see everything but it gives you a little taste and got me totally excited. I’m pretty sure that I’ll cry when I finally hold it in my hands – hopefully this week.

It’s hard to tell from the video of the book, but there is a full chapter of cheesecakes so if you’re here because you’re loving this Caramel Pumpkin Spice Blondie Streusel Cheesecake, definitely check out the book because are plenty more to love in there too! For now though, let’s dive into this baby!

Caramel Pumpkin Spice Blondie Streusel Cheesecake slice on a plate
Caramel Pumpkin Spice Blondie Streusel Cheesecake on a yellow cake stand with a slice removed

How To Make This Homemade Cheesecake

To start, there’s the pumpkin blondie. I spent quite a bit of time getting it just right. I wanted it to be dense, but not overly dense. It needed to have just enough lift so that it wasn’t a big block, but also not end up cakey. I played around with the eggs and baking powder and finally got it just right. It’s dense and chewy without being too eggy. It’s got a little lift, but isn’t cakey. Yay!

Sitting on top of the blondie is the spiced cheesecake. It’s got all the great spices of pumpkin spice – cinnamon, nutmeg and all spice. I went with ginger and cloves in the blondie, since I think they bring out the pumpkin flavor, but I didn’t want the cheesecake to be too strongly spiced so I went with all spice there instead. Feel free to change it up to suit your preferences, if you’d like.

How to Make a Streusel Topping

On top of the cheesecake is the streusel. My goodness – everything is better with streusel! But because this cheesecake is no bake, you aren’t going to want to put it in the oven to bake the streusel. It’d totally melt and we don’t want that. Instead the streusel is sprinkled over a lined cookie sheet, baked, then cooled and sprinkled over the cheesecake. It achieves basically the same thing and works like a charm!

Caramel Pumpkin Spice Blondie Streusel Cheesecake slice on a plate
Caramel Pumpkin Spice Blondie Streusel Cheesecake overhead view

Drizzled over the top is caramel sauce, which adds another layer of fun. To me, it’s totally necessary but you could forgo it if you prefer.

This cheesecake was a hit! We’ve joined a new church group recently with several new couples so they are my new favorite taste testers. This was one of the first ones I brought to group night and it received great reviews! I hope you like it too!

Caramel Pumpkin Spice Blondie Streusel Cheesecake slice on a plate
Caramel Pumpkin Spice Blondie Streusel Cheesecake slice on a plate with a bite on a fork

You might also like:

Pumpkin Bread French Toast
Pumpkin Tiramisu Layer Cake
Caramel Apple Blondie Cheesecake
Chocolate Pumpkin Cheesecake Cake
Pumpkin Butterscotch Chip Cookies
Pumpkin Silk Pie

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Caramel Pumpkin Spice Blondie Streusel Cheesecake on orange plate

Caramel Pumpkin Spice Blondie Streusel Cheesecake

  • Author: Life, Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 6 hours 30 minutes
  • Total Time: 7 hours 30 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Caramel Pumpkin Spice Blondie Streusel Cheesecake is the perfect Fall dessert! Made with a pumpkin blondie on the bottom, spiced cheesecake on top, and a homemade streusel topping with caramel sauce that’s to die for!



  • 3/4 cup (168g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (216g) light brown sugar, unpacked
  • 1 tsp vanilla
  • 1 egg
  • 1 egg white
  • 1 cup (233g) canned pumpkin puree
  • 1 3/4 cups (228g) all purpose flour
  • 1/4 tsp + 1/8 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt


  • 20 oz (565g) cream cheese, room temperature
  • 1 cup (144g) brown sugar, unpacked
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of allspice
  • 1 cup (240ml) heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract


  • 2/3 cup (87g) all purpose flour
  • 2/3 cup (150g) light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • Pinch of cloves
  • 4 tbsp (56g) salted butter, melted
  • Caramel sauce


1. Line the bottom of a 9 inch springform pan (or cake pan) with parchment paper and grease the sides. Preheat the oven to 350°F (176°C).
2. Add the melted butter and brown sugar to a medium sized bowl and and whisk to combine.
3. Add the vanilla, egg and egg white and whisk until combined.
4. Fold in the pumpkin puree.
5. In another bowl, combine the dry ingredients.
6. Gently fold the dry ingredients to wet ingredients, folding just until combined. Do not overmix.
7. Spread batter evenly into springform pan and bake for 27-30 minutes.
8. Allow the blondie to sit for 3-5 minutes, then remove to a cooling rack to finish cooling.
9. Once the blondie is cool, make the cheesecake. In a large bowl, beat the cream cheese until smooth.
Add the brown sugar, cinnamon, nutmeg and all spice and mix until well combined.
10. In a separate bowl, whip the heavy whipping cream, powdered sugar and vanilla extract until stiff peaks form.
11. Gently fold the whipped cream into the cream cheese mixture.
12. Place the blondie back into the 9 inch springform pan. Line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.
13. Top the blondie with the cheesecake mixture and spread into an even layer, then refrigerate until firm, about 5-6 hours.
14. Once firm, remove the cheesecake from the springform pan.
15. To make the streusel, preheat the oven to 350°F (176°C).
16. Add the flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until all ingredients are well combined and crumbly.
17. Sprinkle the mixture evenly onto a cookie sheet lined with parchment paper and bake for 6-8 minutes, until lightly crispy, then set aside to cool.
18. Once cool, crumble the streusel back into pieces, if needed, and sprinkle over the cheesecake. Drizzle the cheesecake with caramel sauce, if desired, then serve.


  • Serving Size: 1 Slice
  • Calories: 518
  • Sugar: 45.8 g
  • Sodium: 260.4 mg
  • Fat: 26.2 g
  • Carbohydrates: 65.7 g
  • Protein: 7.1 g
  • Cholesterol: 89.2 mg

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Caramel Pumpkin Spice Blondie Streusel Cheesecake - pumpkin blondie, spiced cheesecake, streusel and caramel!

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  1. Casey

    THIS CHEESECAKE!!!! This is an amazing cheesecake! Every element in this cheesecake is PERFECT!! You will not be disappointed trying out this recipe!

  2. Catherine Smith

    Hi! I am DYING to make this!! Can this recipe be made in advance and frozen? And make the caramel sauce right before? Thanks 🙂

    1. Lindsay

      Freezing it should be fine. I’d suggest thawing in the fridge. And yes, the caramel can be made before serving.

    2. Kara

      Did you end up freezing this? If so, I’m curious to know how it turned out as I plan to make this in advance too! Hope you can help 🙂

  3. Kelly

    I’ve made your peach and apple blonde cheesecakes and was hoping for a pumpkin one! Also, I’ve made both of your cheesecakes completely gluten free! (Just FYI)

    1. Gail

      Would you please explain how you made it gluten free? What did you use and how much?  I want to try and make it for the holidays. Thanks!

  4. Katherine

    Hi, there!  I absolutely love your blog!  I am currently making the Pumpkin blondie cheesecake, and I have a question for you:  I want to give this dessert to someone and not leave the cake on the base of my springform pan.  What have you found to be the easiest method to remove the base layer of your dessert from the springform bottom?  Do you chill or freeze the dessert for easy removal?  I would appreciate any tips!

    1. Lindsay

      Hi Katherine – thank you! I usually line the bottom of the pan with parchment paper, which helps it not stick. Then I’ll run an offset spatula or cake lifter underneath and slide it onto a plate or serving dish. I hope that helps!

  5. Kayleigh | Whisks & Wooden Spoons

    This looks AMAZING! My hubby has been making homemade cream cheese (<—so amazing!), and this would be a brilliant way to use it!

  6. Stephanie | Worth Whisking

    So exciting about your cookbook! Does your cheesecake chapter share how you get your slices so clean and perfect? I’m always so jealous!! 🙂
    You and I share a love for streusel – everything IS better with it! This cheesecake – to die for! I’m bookmarking for Thanksgiving!

  7. Annette

    I am so excited for your cookbook to come out. The photos in the video are beautiful! I’ve been wondering what would be in the book since you have so many gorgeous cakes on your blog 🙂 I love your combo cakes/cheesecakes. I’m looking forward to trying this one.

  8. Mir

    I cannot wait for your cookbook. Seriously. There will be endless drooling.
    Starting now, of course. That crumble on top? Brilliant. I’ve got to try doing that on the baking sheet!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29