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Caramel Pumpkin Cheesecake

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Refrigerate 4 hours
Course Dessert

Equipment

  • springform pan

Ingredients
  

  • 3 8 oz. packages cream cheese room temperature
  • 1 15 oz. can of pumpkin
  • 3 eggs +1 yolk
  • 1 1/4 cups sugar
  • 1/4 cup sour cream
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 2 tbsp flour
  • 3 tbsp caramel topping
  • 1 tsp vanilla
  • Crust:
  • 1 3/4 cups graham crackers 1 sleeve
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 stick unsalted butter melted

Instructions
 

  • In food processor, grind up graham crackers. Then add the rest of the crust ingredients and mix together.
  • Spray bottom and sides of spring-form pan and press the crust into pan and slightly up the sides. Refrigerate while continuing.
  • In stand mixer, beat room temperature cream cheese.
  • Then add pumpkin, eggs, yolk, sour cream, sugar, and spices. Mix until blended.
  • Add four and vanilla. Mix until all ingredients are blended and smooth.
  • Pour filling into crust.
  • Drizzle caramel on top and swirl into batter using a butter knife.
  • Bake at 350 for 1 hour.
  • Let cool then refrigerate for at least 4 hours. Then remove from pan.

Notes

*Tips: Do not over mix the batter. When removed from oven- run butter knife along edges of pan to prevent cracking when cooling.*
Keyword caramel, cheesecake, fall dessert, pumpkin, thanksgiving leftovers