Description
Indulge in this rich and creamy Pumpkin Caramel Cheesecake, featuring a buttery graham cracker crust and a smooth pumpkin filling swirled with caramel. Perfect for fall gatherings!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 3 packages (8 oz each) softened cream cheese
- 1 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- Whipped cream and extra caramel sauce for garnish
Instructions
- Prepare the Crust:
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Make the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined.
- Form the Crust: Press the mixture firmly into the bottom of a springform pan to create an even crust. Set aside.
- Make the Filling:
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Ingredients: Add the brown sugar and pumpkin pie spice, mixing until well incorporated.
- Blend in Pumpkin: Blend in the pumpkin puree, followed by the eggs, one at a time, mixing well after each addition.
- Mix in Caramel & Vanilla: Add the caramel sauce and vanilla extract, and mix until the filling is smooth and creamy.
- Bake the Cheesecake:
- Pour & Bake: Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for about 55-60 minutes, or until the center is set and slightly jiggles.
- Cool: Remove from the oven and let it cool at room temperature before refrigerating for at least 4 hours, or overnight.
- Garnish and Serve:
- Add Toppings: Before serving, drizzle additional caramel sauce over the cheesecake and top with a dollop of whipped cream.
- Serve: Slice, serve, and enjoy the rich, autumnal flavors!
Notes
- For best results, let the cheesecake cool completely before refrigerating.
- Garnish with chopped pecans or a sprinkle of cinnamon for added flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes