Salted Caramel Pumpkin Cheesecake

This recipe was excellent. I used nutmeg instead of mace recommended by another reviewer. I made this for a work christmas party. Everyone thought I had bought it because it was so good and pretty. By the time I left 3 people had asked me for the recipe. The recipe did have a few ingredients but it wasn't hard at all to make and was well worth it. I also topped it with heavy whipping cream and drizzled caramel over the top which made it even better.

This cheesecake made me look like my talents are much greater than they actually are. This is an amazing recipe that is now a staple at our Thanksgiving and Christmas table. I have made it for friends and family. Everyone loves it. It is so rich that a little goes a very long way, but light enough not to give you that queasy feeling after a hefty serving. There are a lot of ingredients, but it is well worth the extra effort. If you are looking for this type of recipe, try this one first.

Salted Caramel Pumpkin Cheesecake

INGREDIENTS

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 ounce) 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

INSTRUCTIONS

• 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 over beat 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.

READ MORE >>>>> Salted Caramel Pumpkin Cheesecake @ chocolatewithgrace.com

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