Description
A delightful dessert that combines creamy cheesecake with pumpkin and caramel, perfect for fall gatherings.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine melted butter, graham cracker crumbs, and granulated sugar until it resembles damp sand.
- Press the mixture into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
- In a large bowl, beat softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, eggs, vanilla extract, and pumpkin spice; mix until well combined.
- Pour cheesecake batter over the cooled crust and smooth the top.
- Bake for 50-60 minutes until edges are set but the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight before drizzling with caramel sauce and serving.
Notes
Best served with extra caramel sauce and optionally whipped cream or a sprinkle of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, caramel, dessert, fall recipe, holiday dessert