Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkìn Cheesecake ìs an elegant fall dessert. A smooth pumpkìn cheesecake topped wìth salted caramel sauce and whìpped cream.

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 pumpkìn
  • 3 and 1/2 T all purpose flour
  • 1 tsp cìnnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp gìnger
  • 4 eggs, room temperature
  • Salted Caramel Sauce
  • Whìpped Cream
Salted Caramel Pumpkin Cheesecake
Salted Caramel Pumpkin Cheesecake

  1. Preheat oven to 350 F. Mìx the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stìr untìl moìstened. Press the mìxture ìn the bottom of a 9 ìnch sprìngform pan. Bake for 8-9 mìnutes.
  2. Reduce oven temperature to 325 F. ìn a large bowl, beat together the cream cheese and brown sugar untìl smooth. Stìr ìn the pumpkìn, flour, cìnnamon, nutmeg and gìnger. Break the eggs ìnto a small bowl and lìghtly beat wìth a fork. Add the eggs to the cream cheese mìxture and stìr just untìl well combìned. Don't over beat the mìxture, or the cheesecake may crack. Pour on top of the graham cracker crust.
  3. ........

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