Description
Indulge in the rich, creamy decadence of Pumpkin Caramel Cheesecake, a perfect dessert for the fall season. This delightful treat features a luscious pumpkin cheesecake filling swirled with caramel sauce, all nestled on a graham cracker crust. Topped with whipped cream and pecans, every bite is a taste of autumn bliss.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup packed light brown sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Additional Items:
- 1/2 cup caramel sauce, plus more for drizzling
- Whipped cream for topping (optional)
- Chopped pecans for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the filling: Beat cream cheese, add brown sugar, pumpkin, eggs, sour cream, flour, spices, and vanilla. Pour half of the batter, swirl with caramel, then add remaining batter and swirl again.
- Bake: Place in a water bath and bake for 60–70 minutes. Cool in the oven, then refrigerate.
- Serve: Drizzle with caramel, top with whipped cream and pecans.
Notes
- For a firmer crust, chill before baking.
- You can use gingersnap cookies for the crust for extra flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32 g
- Sodium: 310 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
