Description
A cozy fall dessert featuring creamy pumpkin cheesecake with a rich caramel sauce, perfect for gatherings.
Ingredients
Scale
- Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- a pinch of cloves
- ½ cup sour cream
- Caramel Sauce:
- Store-bought or homemade caramel sauce
Instructions
- Preheat your oven to 325°F (163°C).
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake for about 10 minutes. Allow to cool.
- Make the filling: Beat cream cheese until smooth. Gradually add sugar, pumpkin puree, and eggs one at a time, mixing well. Stir in vanilla, spices, and sour cream until evenly mixed.
- Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes until edges are set and center has a slight jiggle.
- Cool down: Let it cool at room temperature and refrigerate for at least 4 hours or overnight.
- Serve: Drizzle with caramel sauce before serving.
Notes
Store leftovers in an airtight container for 3-5 days, or freeze slices for later enjoyment. Use room temperature ingredients for a smooth filling.
- Prep Time: 25
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: pumpkin cheesecake, autumn dessert, caramel sauce, holiday recipe