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Pumpkin Caramel Cheesecake Recipe | Creamy & Delicious Dessert

Pumpkin Caramel Cheesecake | Creamy & Delicious Dessert

Description

Hello, cheesecake lovers! Are you ready for a dessert that combines the best of fall flavors with the creamy indulgence of a classic cheesecake? Introducing Pumpkin Caramel Cheesecake, the ultimate autumn treat that will become a favorite at every gathering. Whether you’re a fan of traditional cheesecakes or crave the rich taste of pumpkin spice, this recipe is bound to hit the spot. With layers of smooth pumpkin cheesecake and a caramel topping, it’s the perfect combination of creamy, spicy, and sweet!

Ingredients

Scale

For the Crust:

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

For the Cream Cheese Layer:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Pumpkin Cheesecake Mixture Layer:

  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

For the Topping:

  • 1 cup caramel sauce
  • Whipped cream, for garnish

Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes until set and golden, then remove it from the oven and allow it to cool.

Step 2: Make the Cream Cheese Layer

In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. Spread this cream cheese layer evenly over the cooled graham cracker crust.

Step 3: Prepare the Pumpkin Cheesecake Mixture Layer

In a large bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Continue mixing until all the ingredients are well combined, creating a smooth and creamy mixture.

Step 4: Assemble and Bake the Cheesecake

Carefully pour the pumpkin cheesecake mixture over the cream cheese layer, smoothing it out with a spatula. Bake in the preheated oven for 60-70 minutes, or until the center is just set. Turn off the oven, crack open the door, and let the cheesecake cool inside the oven for 1 hour. After that, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.

Step 5: Add the Topping

Just before serving, drizzle caramel sauce generously over the top of the cheesecake. Garnish with a swirl of whipped cream, and your Pumpkin Caramel Cheesecake is ready to wow your guests!

Equipment

Notes

  • Use room-temperature cream cheese for both the cream cheese layer and the pumpkin mixture. This ensures a smooth, lump-free filling.
  • To avoid cracks in your cheesecake, bake it in a water bath. Wrap the bottom of the springform pan in foil and place it in a larger pan filled with a bit of hot water before placing it in the oven.
  • Let the cheesecake cool slowly in the oven with the door slightly ajar. This will prevent it from cooling too quickly and cracking.
  • Refrigerate the cheesecake overnight for the best texture. The longer it chills, the firmer it becomes, allowing the flavors to meld perfectly.

Find it online: https://optimalrecipes.com/pumpkin-caramel-cheesecake-creamy-delicious-dessert/