Dessertschocolatewithgrace5.0
Salted Caramel Pumpkin Cheesecake
The best ever Pumpkin Cheesecake is an elegant fall dessert that gets rave reviews every time I hand someone a slice.
👥 16 Servings👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat oven to 350°F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for ⏱️ 8-9 minutes. Remove from the oven and set aside.
2
Reduce oven temperature to 325°F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger.
cream cheese, softened24 ouncesground cinnamon1 teaspoon
3
Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don't overbeat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
eggs (room temperature)4cream cheese, softened24 ounces
4
Bake at 325°F for ⏱️ 1 hour. At the end of the hr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks.
5
Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.
Salted Caramel SauceWhipped Cream
Nutrition Facts
calories
327 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
26 g
sodium Content
245 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
98 mg
carbohydrate Content
33 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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