Categorized:
- Cake & Cupcakes
- Desserts
- Fall Faves
Tagged:
- caramel
- cream cheese
- graham crackers
- pumpkin
Salted Caramel Pumpkin Cheesecake
Ingredients
- 1 3/4 cups crushed graham crackers (from 14 sheets)
- 1/3 cup packed light-brown sugar
- 7 Tbsp salted butter , melted
- 3 (8 oz) pkgs cream cheese, softened (I recommend using Philadelphia)
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups pumpkin puree
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3 large egg yolks
Topping
- Salted caramel sauce , recipe below or store bought
- Sweetened whipped cream , for serving (optional)
Instructions
- To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar).
- Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge.
- Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
To prepare filling
- In a large mixing bowl, using an electric hand mixer set on low speed, blend together cream cheese, light-brown sugar and granulated sugar until smooth, about - 30 seconds.
- Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combine, then add in egg yolks and mix just until combine.
- Lift and tap mixing bowl against the counter several times to release air bubbles from mixture.
- Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door).
- Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours.
- Slice and drizzle each serving with salted caramel sauce then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.
Notes
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