Pumpkin Cheesecake with Salted Caramel

Fall is my favorite season – I love the colors, the smells, the tastes… well just about everything about this time of year. And I don’t think I’ve ever met a pumpkin I didn’t like! That goes for both decorating my home and fall recipes too. Today it’s my delight to share with you my recipe for Pumpkin Cheesecake with Salted Caramel.

This recipe blends the best of two worlds: the cream cheese yumminess of cheesecake and the spicy pumpkin taste of fall.

Ingredients

Crust:

1–1/2 cups ginger snap or graham cracker crumbs
3 T Brown Sugar
1/2 cup chopped pecans
4 T Melted Butter

Filling:

3 8oz pkgs cream cheese, softened
1–1/2 c packed light brown sugar
3 Large Eggs
1/2 t pumpkin pie spice
1 can 15oz pumpkin
1 t Vanilla
1 jar caramel topping
whipped cream
coarse sea salt

Instructions

Preheat oven to 350 degrees.

For Crust:

Crush cookies and nuts in food processor, mix with 3 T brown sugar and 4 T melted butter.
Press into bottom of 9″ springform pan.
Bake in preheated oven for 8-10 minutes. Set aside.

For Filling:

Beat softened cream cheese with heavy-duty mixer on medium speed until smooth and all lumps are gone.
Add sugar and mix until blended. Add pumpkin, vanilla and spices; mix together.
Add eggs, 1 at a time until incorporated into mixture.
Pour onto baked crust in springform pan. Spread evenly with spatula.
Bake 50-60 minutes until top is lightly browned and set. Try not to overbake, as the top will crack.
Cool to room temperature and then cover with plastic wrap and place in refrigerator for 4 hours.
Cut and drizzle with caramel sauce. Sprinkle a slight pinch of salt on top. Top with whipped cream.

Pumpkin Cheesecake with Salted Caramel

Author: Sondra Lyn at Home

Ingredients

Crust:
1-1/2 cups ginger snap or graham cracker crumbs
3 T brown sugar
½c chopped pecans
4 T melted butter
Filling:
3 blocks cream cheese
1-1/2 c packed light brown sugar
3 large eggs
½ t pumpkin pie spice
1 can pumpkin
1 t vanilla

Instructions

Preheat oven to 350 degrees.
For Crust:
Crush cookies and nuts in food processor, mix with 3 T brown sugar and 4 T melted butter. Press into bottom of 9" springform pan. Bake in preheated oven for 8-10 minutes. Set aside.
For Filling:
Beat softened cream cheese with heavy-duty mixer on medium speed until smooth and all lumps are gone.Add sugar and mix until blended. Add pumpkin, vanilla and spices; mix together.Add eggs, 1 at a time until incorporated into mixture.Pour onto baked crust in springform pan. Spread evenly with spatula.Bake 50-60 minutes until top is lightly browned and set. Try not to overbake, as the top will crack.Cool to room temperature and then cover with plastic wrap and place in refrigerator for 4 hours.Cut and drizzle with caramel sauce. Sprinkle a slight pinch of salt on top. Top with whipped cream