Caramel Pumpkin Cheesecake

Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.

  • Prep Time 30 min
  • Total Time 9 hr 15 min
  • Servings 16

Crust

2
cups crushed graham crackers (about 32 squares)
1/2
cup butter, melted

Filling

4
packages (8 oz each) cream cheese, softened
1
1/2 cups sugar
4
eggs
1
cup canned pumpkin (not pumpkin pie mix)
2
teaspoons pumpkin pie spice

Garnish, if desired

Whipped topping
Candied pecans
Caramel topping

  • 1 Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  • 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
,
% Daily Value
Total Fat
28g
28%
(Saturated Fat
15g,
15%
),
Sodium
320mg
320%;
Total Carbohydrate
33g
33%
(Dietary Fiber
0g
0%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.