Description
A deliciously creamy pumpkin cheesecake topped with rich salted caramel, perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups 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 salt
- 1 cup salted caramel sauce
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
- Pour the pumpkin mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Remove from the oven and let cool. Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with salted caramel sauce.
Notes
- For a stronger pumpkin flavor, add more pumpkin puree.
- Make sure the cream cheese is at room temperature for a smoother texture.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Salted Caramel Pumpkin Cheesecake, Pumpkin Dessert, Fall Dessert, Cheesecake Recipe