Pumpkin Caramel Swirl Cheesecake
Dive into a creamy autumn delight with this pumpkin caramel swirl cheesecake! Rich, spiced, and perfectly swirled with caramel, its a fall favorite youll want to make again and again!
Ingredients:
24 oz 680g cream cheese, softened 燎
1 cup canned pumpkin puree
2 tablespoons heavy cream 拏
1 cup granulated sugar
1/4 cup granulated sugar for crust
1/2 cup unsalted butter, melted 杻
3 large eggs 讀
2 cups graham cracker crumbs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 cup caramel sauce
Whipped cream for garnish
Pumpkin pie spice for garnish
Instructions:
1 Preheat and Prep
Preheat the oven to 325F 163C. Grease a 9-inch springform pan to ensure an easy removal.
2 Make the Crust
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Let it cool.
3 Prepare the Filling
In a large bowl, beat softened cream cheese until smooth.
Gradually add in 1 cup of sugar, mixing until combined.
Add pumpkin puree, pumpkin pie spice, and vanilla, mixing well.
Beat in eggs one at a time for a creamy batter.
4 Assemble the Cheesecake
Pour the filling over the cooled crust and spread it evenly.
In a small bowl, mix caramel sauce with heavy cream. Drizzle over the filling and swirl with a knife or skewer for a marbled look.
5 Bake and Cool
Bake for 60-70 minutes until the center is set and edges are golden.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
6 Chill and Serve
Refrigerate for at least 4 hours overnight is best.
Before serving, garnish with whipped cream, extra caramel drizzle, and a sprinkle of pumpkin pie spice.
Nutritional Information per slice, based on 12 slices:
Calories: 300 Fat: 23g Carbs: 25g Protein: 5g
Total Time: 30 minutes prep 60-70 minutes bake chilling time
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