Description
Indulge in the delightful layers of pumpkin, caramel, and creamy cheesecake with this decadent Pumpkin Caramel Cheesecake Layer Cake. Perfect for fall gatherings and holiday celebrations.
Ingredients
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
3 large eggs
1/4 cup sour cream
1/4 cup all-purpose flour
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1 cup caramel sauce
1 cup whipped cream
1/4 cup chopped pecans
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add pumpkin, eggs, sour cream, flour, vanilla extract, cinnamon, nutmeg, cloves, and salt. Mix until well combined.
Pour the pumpkin cheesecake mixture over the crust in the springform pan. Bake for 30 minutes or until the center is almost set.
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Before serving, drizzle caramel sauce over the top of the cheesecake. Garnish with whipped cream and chopped pecans.
Slice and serve the Pumpkin Caramel Cheesecake Layer Cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes