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Caramel Pumpkin Cheesecake

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Refrigerate 4 hours
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

  • springform pan

Method
 

  1. In food processor, grind up graham crackers. Then add the rest of the crust ingredients and mix together.
  2. Spray bottom and sides of spring-form pan and press the crust into pan and slightly up the sides. Refrigerate while continuing.
  3. In stand mixer, beat room temperature cream cheese.
  4. Then add pumpkin, eggs, yolk, sour cream, sugar, and spices. Mix until blended.
  5. Add four and vanilla. Mix until all ingredients are blended and smooth.
  6. Pour filling into crust.
  7. Drizzle caramel on top and swirl into batter using a butter knife.
  8. Bake at 350 for 1 hour.
  9. 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.*