It’s time for me to introduce to you my family-favorite pie. This pumpkin cheesecake is out of this WORLD and has been in my family for generations. This is a dessert my family has bonded over, fought over, and loved to eat. No matter how much turkey we eat or wine we drink, there’s always room for this salted caramel pumpkin cheesecake! Here’s how to get started on your pumpkin cheesecake.
For the Crust
1 and 1/2 cups graham cracker crumbs
2 T granulated sugar
1/3 cup butter, melted
For the Cheesecake
- 3 (8 ounces) packages of cream cheese, softened
- 1 and 1/2 cups brown sugar, packed
- 1 and 1/2 cups pumpkin
- 3 and 1/2 T all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ginger
- 4 eggs, room temperature
- Salted Caramel Sauce
- Whipped Cream
- Preheat oven to 350 F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for 8-9 minutes.
- Reduce oven temperature to 325 F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don’t overbeat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
- Bake at 325 F for 1 hour. At the end of the hr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period will help minimize cracks. Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.
There’s nothing quite like the joy of enjoying a delicious dessert with those whom you love. What are some of your family-favorite desserts? Leave your comments below!