Description
A rich and creamy cheesecake with a flavorful pumpkin twist, topped with a luscious caramel sauce.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Caramel sauce for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating after each addition. Mix in pumpkin puree and spices until well combined.
- Pour the cheesecake mixture over the crust. Bake for 45-50 minutes or until the center is set. Cool and refrigerate for at least 4 hours. Drizzle with caramel sauce before serving.
Notes
You can customize the seasonings to taste.