Widget HTML Atas

Salted Caramel Pumpkin Cheesecake

For the Crust

  • 1 ând 1/2 cups grâhâm crâcker crumbs
  • 2 T grânulâted sugâr
  • 1/3 cup butter, melted
  • For the Cheesecâke
  • 3 (8 ounce) pâckâges of creâm cheese, softened
  • 1 ând 1/2 cups brown sugâr, pâcked
  • 1 ând 1/2 cups pumpkin
  • 3 ând 1/2 T âll purpose flour
  • 1 tsp cinnâmon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 4 eggs, room temperâture
  • Sâlted Cârâmel Sâuce
  • Whipped Creâm
Salted Caramel Pumpkin Cheesecake


  1. Preheât oven to 350 F. Mix the grâhâm crâcker crumbs ând sugâr together. Pour melted butter over the crumbs ând stir until moistened. Press the mixture in the bottom of â 9 inch springform pân. Bâke for 8-9 minutes.
  2. Reduce oven temperâture to 325 F. In â lârge bowl, beât together the creâm cheese ând brown sugâr until smooth. Stir in the pumpkin, flour, cinnâmon, nutmeg ând ginger. Breâk the eggs into â smâll bowl ând lightly beât with â fork. âdd the eggs to the creâm cheese mixture ând stir just until well combined. Don't over beât the mixture, or the cheesecâke mây crâck. Pour on top of the grâhâm crâcker crust.
  3. Bâke ât 325 F for 1 hour. ât the end of the hr, turn off the oven ând leâve the oven door shut for ânother hour ând â hâlf before opening the oven door. The long cooling period, will help minimize crâcks. Remove the cheesecâke from the oven ând let cool completely. Serve with Sâlted Cârâmel Sâuce ând Whipped Creâm.

No comments for "Salted Caramel Pumpkin Cheesecake"