Description
This decadent Caramel Pumpkin Cheesecake combines creamy pumpkin filling with a buttery graham cracker crust, spiced with cinnamon, nutmeg, and cloves. Topped with rich caramel sauce, it’s the perfect dessert for fall celebrations!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1/4 cup sour cream
- 1/4 cup flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1 cup caramel sauce
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add pumpkin puree, eggs, sour cream, flour, cinnamon, nutmeg, cloves, and ginger. Mix until well combined.
- Pour mixture over crust and smooth the top.
- Bake for 60-70 minutes or until the center is almost set.
- Let cool, then refrigerate for at least 4 hours.
- Drizzle caramel sauce over the top before serving.
Notes
- Let the cheesecake cool completely before refrigerating for the best texture.
- You can top the cheesecake with whipped cream or additional cinnamon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes