Description
A delightful dessert that combines the rich flavors of pumpkin and caramel, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup heavy cream
- ½ cup caramel sauce (plus extra for drizzling)
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, then mix in the pumpkin puree, vanilla extract, and spices. Add the eggs one at a time, mixing on low speed.
- In a small bowl, combine the heavy cream and ½ cup of caramel sauce until smooth.
- Pour half of the pumpkin filling into the crust, drizzle half of the caramel mixture, and swirl with a knife. Repeat with the remaining filling and caramel.
- Place the springform pan on a baking sheet and bake for 55-65 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and let it cool inside for an hour.
- After cooling, refrigerate for at least 4 hours or overnight. Drizzle with extra caramel before serving.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- Consider using a water bath for a smoother texture.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pumpkin, Caramel, Cheesecake, Dessert, Fall