Salted Caramel Pumpkin Cheesecake

User Reviews

4.9

20 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 30 mins

  • Servings

    12 servings

  • Course

    Dessert

  • Cuisine

    American

Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake is the ultimate crowd-pleasing and fun Thanksgiving dessert! SO much more flavorful than pumpkin pie!

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Ingredients

Servings

For the crust:

  • 15 graham crackers 230 grams, whole
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted, 85 grams

For the filling:

  • 24 ounces cream cheese completely softened to room temperature, 680 grams
  • 1 1/2 cups granulated sugar 300 grams
  • 15 ounces pumpkin 425 grams, pureed
  • 1/4 cup salted caramel sauce or store-bought, homemade, 77 grams
  • 1/4 cup sour cream 57 grams
  • 3 egg at room temperature, large eggs plus 1 egg yolk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg fresh ground
  • 1/4 teaspoon cloves ground
  • 1 teaspoon vanilla extract

For the topping:

  • Whipped Cream
  • caramel sauce or store-bought, homemade

Instructions

  1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

Make the crust:

  1. In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.

Make the cheesecake:

  1. In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, caramel, and sour cream until smooth.
  2. Add the eggs and yolk, flour, cinnamon, nutmeg, cloves, and vanilla, and pulse or mix until just combined. Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center.
  3. Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight.
  4. The cheesecake can be refrigerated for up to 3 days. Top with whipped cream and caramel sauce before serving.
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Overall Rating

4.9

20 reviews
Excellent

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