Description
A creamy and rich cheesecake infused with pumpkin puree and a hint of caramel, all on a buttery graham cracker crust—perfect for fall celebrations.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 1/4 cup caramel sauce
- 1 teaspoon pumpkin pie spice
- 3 large eggs
Instructions
- Preheat the oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, pressing the mixture into the bottom of a springform pan to form the crust.
- Beat cream cheese and sugar until smooth. Add pumpkin puree, caramel sauce, and pumpkin pie spice, mixing well until fully combined.
- Add eggs one at a time, mixing until just combined after each addition.
- Pour the batter over the crust and bake for 50-60 minutes, or until the center is set.
- Cool the cheesecake and refrigerate for at least 4 hours. Drizzle with additional caramel before serving.
Notes
For a festive touch, top with whipped cream and a sprinkle of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 60 minutes