Description
A rich cheesecake flavored with pumpkin and spice, topped with caramel sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup caramel sauce, for topping
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
- In a large bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, 1/2 cup sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until just combined. Do not overmix.
- Pour the filling over the cooled crust.
- Bake for 45 to 55 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove the cheesecake from the oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, drizzle the top with caramel sauce.
Notes
- For a water bath, wrap the outside of the springform pan tightly with heavy-duty aluminum foil before placing it in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
- Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg
Keywords: cheesecake, pumpkin, caramel, spice, dessert, fall