Description
Indulge in a dessert that perfectly embodies the essence of fall!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup caramel sauce
- Whipped cream, for garnish
Instructions
- Begin by preheating your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. It should have a texture that holds together when pressed. Transfer this mixture to a 9-inch springform pan, pressing it firmly and evenly into the bottom. Bake the crust in the preheated oven for about 10 minutes, or until it appears set and lightly golden. Once baked, remove it from the oven and let it cool completely.
- In a separate mixing bowl, beat the softened cream cheese and 1/4 cup of granulated sugar until the mixture is silky smooth and free of lumps. Add in the large egg and the teaspoon of vanilla extract, continuing to blend until everything is fully incorporated. Spread this luscious cream cheese layer evenly over the cooled graham cracker crust, creating a beautiful base for your cheesecake.
- In a large mixing bowl, beat together the remaining softened cream cheese until it’s creamy and smooth. Then, mix in the pumpkin puree along with the 3/4 cup of granulated sugar. Incorporate the two large eggs, the second teaspoon of vanilla extract, and the spices—cinnamon, ginger, nutmeg, and cloves—into the bowl. Mix everything well until the mixture is perfectly smooth and fluffy, ensuring that each bite will be a flavorful experience.
- Carefully pour the pumpkin cheesecake mixture over the cream cheese layer, spreading it out evenly with a spatula to prevent any lumps. Place the cheesecake in the preheated oven and let it bake for 60-70 minutes or until the center is just set (it may have a slight jiggle, which is fine). Once done, turn off the oven, crack open the door slightly, and allow the cheesecake to cool inside the oven for an hour. This gradual cooling helps prevent cracks on the surface. After an hour, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or overnight if possible, to set completely.
- When you’re ready to serve, remove the cheesecake from the refrigerator. Drizzle a generous amount of caramel sauce over the top, allowing it to cascade down the sides. Garnish with a swirl of whipped cream for that extra touch of indulgence. Your Pumpkin Caramel Cheesecake is now beautifully finished and ready to impress!
Notes
Ensure all cream cheese is at room temperature for easier mixing and to avoid lumps in the batter.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
Nutrition
- Calories: 320 per slice
- Sodium: 230 mg
- Protein: 6 g