Pumpkin Cheesecake (Print Version)

Ingredients:

01 - Graham cracker crumbs: 2 cups, for the base.
02 - Sugar: ¼ cup, for sweetness.
03 - Melted butter: ½ cup, for binding.
04 - Cream cheese: 8 oz, softened, for the first layer.
05 - Sugar: ¼ cup, for sweetness in the first layer.
06 - Large egg: 1, for structure in the first layer.
07 - Vanilla extract: 1 tsp, for flavor in the first layer.
08 - Cream cheese: 16 oz, softened, for the pumpkin layer.
09 - Pumpkin puree: 1 cup, for flavor.
10 - Sugar: ¾ cup, for sweetness in the pumpkin layer.
11 - Large eggs: 2, for structure.
12 - Vanilla extract: 1 tsp, for flavor.
13 - Ground cinnamon: 1 tsp, for warmth.
14 - Ground ginger: ½ tsp, for spice.
15 - Ground nutmeg: ¼ tsp, for additional warmth.
16 - Ground cloves: ¼ tsp, for depth.
17 - Caramel sauce: 1 cup, for topping.
18 - Whipped cream (optional): for garnish.

Instructions:

01 - Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
02 - In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
03 - Press the crumb mixture firmly into the base of the prepared pan. Bake for 10 minutes, then allow to cool.
04 - In a large bowl, blend softened cream cheese and sugar until smooth.
05 - Add the egg and vanilla extract, mixing until fully combined.
06 - Spread the cream cheese mixture evenly over the cooled crust.
07 - In a separate bowl, mix softened cream cheese and pumpkin puree until smooth.
08 - Add sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Blend until well combined.
09 - Pour the pumpkin cheesecake mixture over the cream cheese layer in the pan.
10 - Bake for approximately 60 minutes, until the center is slightly jiggly.
11 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
12 - Refrigerate the cheesecake for at least 4 hours, or overnight, for best results.
13 - Before serving, drizzle caramel sauce on top and add whipped cream, if desired.
14 - Slice and enjoy the creamy, caramel-drizzled pumpkin cheesecake!.

Notes:

01 - This Caramel Pumpkin Cheesecake features a blend of creamy pumpkin-infused layers and sweet caramel sauce, making it a perfect fall dessert.
02 - Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
03 - For a decorative touch, add a dollop of whipped cream and extra caramel drizzle before serving.

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