Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Caramel Pumpkin Cheesecake
2015-09-25 14:36:42
Serves 16
Prep Time
30 min
Total Time
9 hr 15 min
Crust
- 2 cups crushed graham crackers (about 32 squares)
- 1/2 cup butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 teaspoons pumpkin pie spice
Garnish, if desired
- Whipped topping
- Candied pecans
- Caramel topping
Instructions
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Notes
- Serving Size: 1 Serving
- *Percent Daily Values are based on a 2,000 calorie diet.
Adapted from Betty Crocker
Adapted from Betty Crocker
Christmas Kitchen https://christmaskitchen.org/
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