Pumpkin Caramel Cheesecake

 Pumpkin Caramel Cheesecake

Serves 12

Ingredients:

For the Crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Pumpkin Cheesecake Mixture Layer:

16 oz cream cheese, softened

1 cup pumpkin puree

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

For the Topping:

1 cup caramel sauce

Whipped cream, for garnish

Directions:

Crust:

Preheat your oven to 325°F (165°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cream Cheese Layer:

In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until fully incorporated.

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Pumpkin Cheesecake Layer:

In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves, and mix until well combined.

Gently pour the pumpkin cheesecake mixture over the cream cheese layer.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

Drizzle the caramel sauce over the top of the cheesecake before serving.

Garnish with a generous swirl of whipped cream.