Dessert for 10
Salted Caramel Pumpkin Cheesecake
Pumpkin cheesecake bakes over a buttery graham crust, then cools before receiving salted caramel and whipped cream.
$0.71per serving $
90 minstart to table
10servings
Ingredients
- 1 3/4 cups crushed graham crackers
- 1/3 cup packed light-brown sugar
- 7 tbsp salted butter
- 3 pkgs cream cheese
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups pumpkin puree
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 3 large egg yolks
- sweetened whipped cream (optional)
Steps
- Heat the oven to 350 F and press the graham crackers, brown sugar, and melted butter into a 9-inch springform pan.
- Bake the crust for 10 minutes, then cool it briefly.
- Beat the cream cheese, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and ginger until smooth.
- Beat in the pumpkin puree and vanilla, then mix in the eggs and egg yolks until combined.
- Pour the filling over the crust and bake for 55 minutes, until the center is firm and the eggs are fully cooked.
- Cool the cheesecake for 15 minutes, then spread salted caramel sauce over it and add whipped cream if using.
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