Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Pumpkin puree: 1 1/2 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Caramel sauce: 1/2 cup, plus extra for drizzling
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add pumpkin puree and vanilla extract; mix until combined.
- Step 3: Add eggs one at a time, mixing well after each addition. Stir in the caramel sauce. Pour the batter over the prepared crust.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven, and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Step 5: Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- Step 6: Drizzle with extra caramel sauce before serving.
Notes
- For best flavor, store tightly covered in the refrigerator for up to 5 days, as the flavors meld beautifully over time.
- Gently warm individual slices in the microwave for 10-15 seconds to enhance the creamy texture and caramel notes.
- Serve chilled with a dollop of whipped cream and a sprinkle of chopped pecans for added richness and texture.
- To prevent cracking, be sure your cream cheese is fully softened, and avoid over-mixing the batter after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American