Caramel Pumpkin Cheesecake

Caramel Pumpkin Cheesecake

Introduction
Caramel Pumpkin Cheesecake is a delicious blend of creamy cheesecake and pumpkin flavors, topped with sweet caramel. This dessert is perfect for fall gatherings, holidays, or any time you crave something sweet and comforting.

Why Make This Recipe
This recipe brings together the warm taste of pumpkin and rich cream cheese, making it a great choice for pumpkin lovers. The caramel sauce adds an extra layer of sweetness that makes this cheesecake truly special. It’s sure to impress your family and friends!

How to Make Caramel Pumpkin Cheesecake
Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice

For the caramel sauce:

  • 1 cup caramel sauce (store-bought or homemade)

Optional garnish:

  • Whipped cream
  • Additional caramel sauce for drizzling

Directions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a springform pan to form the crust.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, sour cream, eggs, vanilla extract, and pumpkin spice. Mix until fully combined and smooth.
  4. Pour the cheesecake filling over the prepared crust in the springform pan.
  5. Bake in the preheated oven for about 50-60 minutes, or until the center is set and only slightly jiggles.
  6. Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.
  7. Once chilled, drizzle the cheesecake with caramel sauce and slice to serve. Garnish with whipped cream and additional caramel sauce if desired.

How to Serve Caramel Pumpkin Cheesecake
Serve the cheesecake chilled. You can drizzle extra caramel sauce on top and add whipped cream for a delightful touch. This cheesecake tastes great on its own or with a warm cup of coffee.

How to Store Caramel Pumpkin Cheesecake
Store any leftover cheesecake in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap to keep it fresh. You can also freeze it for up to 2 months. Just make sure to thaw it in the refrigerator before serving.

Tips to Make Caramel Pumpkin Cheesecake

  • Make sure to use softened cream cheese for a smooth filling.
  • Don’t overmix the filling; just mix until everything is combined.
  • Let the cheesecake cool completely before refrigerating for best results.

Variation
You can add chocolate chips to the cheesecake filling for a chocolatey twist. For a crust alternative, you can use Oreo cookie crumbs instead of graham crackers.

FAQs

  1. Can I use canned pumpkin puree?
    Yes, canned pumpkin puree works perfectly for this recipe.

  2. How can I tell when the cheesecake is done?
    The cheesecake is done when the center is set but still slightly jiggles.

  3. Can I make this cheesecake ahead of time?
    Yes, this cheesecake can be made a day in advance. Just be sure to refrigerate it.

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