Description
Delicious creamy pumpkin cheesecake with caramel and pecan topping, perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup pecan halves
- 1 cup caramel sauce (store-bought or homemade)
- ¼ cup heavy cream (for homemade caramel sauce)
- Pinch of sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, chopped pecans, and sugar. Stir in melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Batter: In a large bowl, beat the cream cheese with an electric mixer until smooth. Add in the sugar and mix until well combined. Mix in the pumpkin puree, eggs one at a time, and vanilla extract. Stir in cinnamon, ginger, nutmeg, and salt until fully incorporated.
- Bake the Cheesecake: Pour the cheesecake batter into the prepared crust. Bake for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
- Prepare the Topping: In a small saucepan over low heat, warm the caramel sauce with the heavy cream. Stir until smooth. Add a pinch of sea salt if desired.
- Assemble the Cheesecake: Remove the cooled cheesecake from the springform pan and place on a serving platter. Arrange the pecan halves on top, then drizzle with the warm caramel sauce.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Notes
- Make sure all ingredients are at room temperature for a smoother batter.
- To prevent cracking, cool the cheesecake gradually in the oven.
- For a thicker crust, increase the graham cracker crumbs by ½ cup.
- Experiment with spices like allspice or cloves for a warmer flavor profile.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg