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Caramel Pumpkin Cheesecake
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Prep Time:
30 minutes
Total Time:
9 hours 15 minutes
Indulgent Caramel Pumpkin Cheesecake, a fusion of classic flavors. Simple 30-minute prep for a stunning dessert. Perfect for holidays or any occasion.
Ingredients:
  • 2 cups crushed graham crackers (about 32 squares)
  • 1/2 cup butter, melted
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • Whipped topping
  • Candied pecans
  • Caramel topping
Instructions:
  • Preheat oven to 300°F. Wrap a 9-inch springform pan with foil. Grease the pan with cooking spray. Combine crust ingredients, press into the bottom and up the sides of the pan. Bake for 8 to 10 minutes until set. Allow to cool for 10 minutes before proceeding.
  • In a large bowl, use an electric mixer to blend smooth cream cheese with sugar. Add eggs one at a time, mixing until blended. Spread 3 cups of the mixture onto the crust evenly. Mix pumpkin and pie spice into the remaining cream cheese mixture until smooth. Spoon it over the layer in the pan.
  • Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven; crack the door open 4 inches. Allow the cheesecake to sit in the oven for 30 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Let it cool on a rack for 30 minutes. Refrigerate for at least 6 hours or overnight. Gently release the sides of the pan with a knife, then top the cheesecake with whipped cream, candied pecans, and a drizzle of caramel.

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