Description
Delicious and decadent pumpkin caramel cheesecake
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup canned pumpkin
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1/4 cup caramel topping
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin, 3/4 cup sugar, vanilla, cinnamon, nutmeg, and cloves; mix well.
- Add eggs one at a time, beating after each addition.
- Pour over crust.
- Bake for 30-35 minutes or until center is almost set.
- Cool for 10 minutes; run a knife around the edge to loosen from pan.
- Cool 1 hour; refrigerate for 4 hours or overnight.
- Drizzle with caramel topping before serving.
Notes
- You can top with whipped cream or chopped nuts for extra flavor.
- Make sure all ingredients are at room temperature for a smooth cheesecake batter.
- Prep Time: 20
- Cook Time: 35