Description
Pumpkin Caramel Cheesecake
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/3 cup unsalted butter, melted
For the Cheesecake Layers:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
For the Topping:
1/2 cup caramel sauce (store-bought or homemade)
Whipped cream (for garnish)
A sprinkle of ground cinnamon
Directions
Prepare the Crust: Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a greased 6-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each. Stir in vanilla extract. Pour half of the mixture onto the cooled crust.
Add the Pumpkin Layer: To the remaining cheesecake batter, mix in the pumpkin puree, cinnamon, nutmeg, and ginger. Carefully pour the pumpkin layer over the plain cheesecake layer.
Bake: Place the pan in the oven and bake for 50–60 minutes, or until the center is just set. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Add the Finishing Touch: Before serving, drizzle the top with caramel sauce. Add a swirl of whipped cream and sprinkle with cinnamon for a beautiful finish.
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Servings: 6–8 slices
Calories: 380 kcal per serving
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