Pumpkin Cheesecake (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
¼ cup granulated sugar.
03 -
½ cup unsalted butter, melted.
04 -
8 oz cream cheese, softened.
05 -
¼ cup granulated sugar.
06 -
1 large egg.
07 -
1 tsp vanilla extract.
08 -
16 oz cream cheese, softened.
09 -
1 cup pumpkin puree.
10 -
¾ cup granulated sugar.
11 -
2 large eggs.
12 -
1 tsp vanilla extract.
13 -
1 tsp ground cinnamon.
14 -
½ tsp ground ginger.
15 -
¼ tsp ground nutmeg.
16 -
¼ tsp ground cloves.
17 -
1 cup caramel sauce.
18 -
Whipped cream (for garnish).
Instructions:
01 -
Preheat the oven to 325°F (165°C).
02 -
Mix the graham cracker crumbs, sugar, and melted butter.
03 -
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
04 -
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix well.
05 -
Spread the cream cheese mixture evenly over the cooled crust.
06 -
In another bowl, beat the cream cheese, pumpkin puree, sugar, eggs, vanilla extract, and spices (cinnamon, ginger, nutmeg, and cloves) until smooth.
07 -
Pour the pumpkin cheesecake layer over the cream cheese layer in the pan.
08 -
Bake for 60-70 minutes, or until the cheesecake is set. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
09 -
Refrigerate the cheesecake for at least 4 hours before serving.
10 -
Before serving, drizzle caramel sauce over the top of the cheesecake and garnish with whipped cream.
Notes:
01 -
This Caramel Pumpkin Cheesecake is a rich and creamy fall dessert combining spiced pumpkin with a caramel topping.
02 -
Perfect for holiday gatherings and Thanksgiving.