Caramel Pecan Pumpkin Cheesecake
User Reviews
4.8
60 reviews
Excellent
Caramel Pecan Pumpkin Cheesecake
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Nothing will get you in the fall mood like this cozy caramel pecan pumpkin cheesecake! This is the very best easy baked pumpkin cheesecake!
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Ingredients
Crust
- 1 ¾ cup Graham cracker crumbs
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup butter melted
Filling
- 3 8-ounce packages cream cheese at room temperature
- 1 15-ounce can pumpkin puree NOT pumpkin pie filling
- 3 large eggs + one egg yolk
- ¼ cup sour cream
- 1 ½ cups sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 tablespoons flour
- 1 teaspoon vanilla extract
Streusel
- ½ cup brown sugar
- ½ cup flour
- ¼ cup rolled oats
- ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 4 tablespoons butter softened
Topping
- 1 cup pecans
- 2 tablespoons butter
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- ½ cup Caramel sauce
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Instructions
- Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and set aside.
Prepare the crust
- In a medium bowl stir together graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into an even layer in the bottom of your springform pan.
Prepare the filling
- In a large bowl cream together cream cheese, pumpkin puree, eggs, egg yolk, sour cream, sugar, vanilla, cinnamon, nutmeg, and cloves. Beat until smooth. Mix in flour. Pour into crust and spread evenly.
Streusel
- In a medium bowl whisk together brown sugar, flour, oats, cinnamon, and pumpkin pie spice. Cut in butter with a fork or smoosh in with your fingertips until mixture is crumbly. Spoon over the cheesecake layer.
- Bake for 60 minutes, allow to cool for 15-20 minutes before covering and transferring to the fridge to chill for 4 hours.
Topping
- In a medium skillet over medium-high heat, stir pecans for 1-2 minutes to toast them, then add butter and stir until melted and pecans are coated in the melted butter. Use a slotted spoon to transfer pecans to a paper towel. Stir together sugar and cinnamon, then sprinkle all over the pecans.
- Top the cheesecake with the cinnamon-sugared pecans and drizzle with caramel sauce and serve.
Notes
- Store covered tightly in fridge until ready to serve, up to two days.
Nutrition Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
95g
(32%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
235mg
(10%)
Potassium
215mg
(6%)
Fiber
3g
(12%)
Sugar
65g
(130%)
Vitamin A
224IU
(4%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 95g | 32% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 235mg | 10% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
60 reviews
Excellent
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