Pumpkin Caramel Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 packages 8 oz each cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
For the Caramel Topping:
1/2 cup caramel sauce store-bought or homemade
Whipped cream, for garnish optional
Crushed pecans, for garnish optional
Instructions:
Prepare the Crust:
Preheat oven to 350F 175C. Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake for 8-10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and cinnamon. Mix until just combined and smooth.
Bake the Cheesecake:
Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. Remove from oven and let cool in the pan for 10-15 minutes.
Chill the Cheesecake:
Run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool to room temperature, then refrigerate for at least 4 hours or ideally overnight.
Add Caramel and Serve:
Drizzle caramel sauce over the chilled cheesecake before serving. For added flavor, garnish with whipped cream and crushed pecans.
Nutritional Information:
Prep Time: 20 minutes Bake Time: 1 hour Chill Time: 4 hours
Servings: 12 slices
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