Pumpkin Caramel Cheesecake π§‘ππ°
Ingredients:
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Pumpkin Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- For the Topping:
- 1 cup caramel sauce
- Whipped cream, for garnish
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (165°C).
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes. Set aside to cool.
Make the Cream Cheese Layer:
In a mixing bowl, beat the softened cream cheese with sugar until smooth. Add the egg and vanilla extract, mixing until fully combined.
Spread the cream cheese mixture evenly over the cooled crust.
Prepare the Pumpkin Cheesecake Layer:
In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until well combined.
Gently pour the pumpkin cheesecake mixture over the cream cheese layer.
Bake the Cheesecake:
Bake the cheesecake for 60-70 minutes or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, or overnight.
Add the Topping:
Before serving, drizzle caramel sauce over the cheesecake.
Garnish with a swirl of whipped cream.
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours 35 minutes (including chilling)
Calories: 480 kcal per slice
Servings: 12 slices
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