🎃🍮 Pumpkin Caramel Cheesecake 🍮🎃
Ingredients:
For the Crust:
1 ¾ cups graham cracker crumbs
¼ cup granulated sugar
½ teaspoon ground cinnamon
⅓ cup unsalted butter, melted
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
For the Caramel Topping:
1 cup caramel sauce (store-bought or homemade)
Whipped cream, for garnish
Additional caramel drizzle, optional
Directions:
Prepare the Crust:
Preheat oven to 325°F (165°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
Make the Filling:
In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well. Beat in pumpkin puree, then add eggs one at a time, mixing on low until just combined. Stir in vanilla and spices until smooth.
Bake the Cheesecake:
Pour the filling over the crust. Place the springform pan into a larger roasting pan and pour hot water halfway up the sides to create a water bath. Bake for 55–65 minutes, or until the center is just set but slightly wobbly.
Cool and Chill:
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. Remove from oven, cover, and refrigerate for at least 4 hours or overnight.
Top with Caramel:
Before serving, spread caramel sauce evenly over the chilled cheesecake. Garnish with whipped cream swirls and an extra drizzle of caramel if desired.
Serve:
Slice and enjoy this rich, creamy pumpkin caramel cheesecake!
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 1 hour | Cooling/Chilling Time: 5 hours | Total Time: 6 hours 20 minutes
🔥 Kcal: ~470 kcal per slice | 🍽️ Servings: 12 slices
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