Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Pumpkin puree: 1 1/2 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Caramel sauce: 1/2 cup (plus extra for drizzling)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add pumpkin puree and vanilla extract; mix well.
- Step 3: Beat in eggs one at a time, mixing until just combined. Stir in 1/2 cup of caramel sauce. Pour batter over the crust.
- Step 4: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 5: Remove from oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Step 6: Before serving, drizzle with additional caramel sauce.
Notes
- For best flavor, store the cheesecake tightly covered in the refrigerator for up to 3 days.
- Gently warm individual slices in the microwave for 15-20 seconds to enhance the caramel's gooeyness.
- Serve chilled with a dollop of whipped cream and a sprinkle of chopped pecans for added texture and flavor.
- Don't overmix the batter after adding the eggs to prevent cracks and ensure a smooth, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American