Description
A delicious and creamy pumpkin cheesecake topped with caramel sauce, perfect for fall celebrations.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 cup caramel sauce (store-bought or homemade)
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, drizzle caramel sauce over the top of the cheesecake. Slice and serve with whipped cream if desired.
Notes
- For a spiced crust, add 1 teaspoon of cinnamon to the graham cracker mixture.
- Swap out the caramel sauce for chocolate sauce for a different flavor twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg