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.
Servings: 16 servings
- 1½ cups graham cracker crumbs
- 2 tablespoon granulated sugar
- ⅓ cup butter melted
- 24 ounces cream cheese, softened
- 1½ cups light brown sugar packed
- 1½ cups pumpkin puree
- 3½ tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅙ teaspoon ground ginger
- 4 eggs room temperature
- Salted Caramel Sauce
- Whipped Cream
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.
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.
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.
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.
Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.
Calories: 327kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 245mg | Potassium: 167mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4324IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg