Caramel Pumpkin Cheesecake

Caramel Pumpkin Cheesecake
Serves 16
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Prep Time
30 min
Total Time
9 hr 15 min
Prep Time
30 min
Total Time
9 hr 15 min
Ingredients
  1. Crust
  2. 2 cups crushed graham crackers (about 32 squares)
  3. 1/2 cup butter, melted
  4. Filling
  5. 4 packages (8 oz each) cream cheese, softened
  6. 1 1/2 cups sugar
  7. 4 eggs
  8. 1 cup canned pumpkin (not pumpkin pie mix)
  9. 2 teaspoons pumpkin pie spice
  10. Garnish, if desired
  11. Whipped topping
  12. Candied pecans
  13. Caramel topping
Instructions
  1. 1. Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  2. 2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  3. 3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
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