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Caramel Pumpkin Cheesecake with Pecan Graham Cracker Crust

Autumn colors and flavors are all represented in this wonderful dessert. A fun treat to be enjoyed from October through New Years!!

Tools needed – 10 inch springform pan, measuring cups and spoons, stand mixer with paddle attachment, mixing bowl, whisk, spoon, baking pan spray, baking sheet (optional)

Preheat your oven to 325 degrees

Cheesecake Batter

  • 3 8 oz. packages Cream Cheese, softened

  • 1 1/2 Cups Granulated Sugar

  • 1 tsp. Ground Cinnamon

  • 1/2 tsp. Ground Nutmeg

  • 1 tsp. Vanilla Extract

  • 15 oz. Pumpkin Puree

  • 1/4 cup Sour Cream - room temperature

  • 3 lg. Eggs - room temperature

  1. In a stand mixer with a paddle attachment, add the cream cheese, sugar, cinnamon, nutmeg, vanilla together and mix on low speed for 1 minute. Turn mixer up to medium speed and mix for two minutes.

  2. Turn off the mixer and add in the pumpkin puree and sour cream. Mix again on medium speed for another minute or so. Then on low speed add in the eggs. Scrape the sides of the bowl down and return to medium speed for about 3 minutes.

Pecan Graham Cracker Crust

  • 6 Tbsp. Salted Butter, melted

  • 12 oz Graham Cracker Crumbs

  • 1/2 Cup Pecans, finely chopped

  • 3 Tbsp. Brown Sugar

  • ½ tsp. Salt

  • ¾ Cup Extra Chopped Pecans to sprinkle over the cheesecake when serving.

  1. In a medium size bowl, combine the graham cracker crumbs, chopped pecans, brown sugar, and salt. Gently mix together with a whisk.

  2. Pour in the melted butter and mix with your hand until the crumbs are fully moistened.

Assembling and baking your cheesecake

  1. Spray the inside of the 10 inch springform pan. Place your cake pan on a baking sheet. Pour the Pecan Graham Cracker Crust crumbs into the pan and press it around the bottom and up the side of the pan.

  2. Pour the cheesecake batter into the pan. Place your cheesecake into the oven on the baking sheet and bake for 1 hour. When baked your cheesecake will be firm around the edges and slightly jiggly around the center. If it is still very loose in the middle, continue to bake it 10 minutes at a time until it is baked. Once baked, remove the cheesecake and let it cool down for at least 2 hours.

  3. Make your Caramel Sauce while the cheesecake is cooling.

Caramel Sauce

  • 1 ¼ Cups Light Brown Sugar

  • ½ Cup Heavy Cream

  • 1 tsp. Vanilla Extract

  • ½ tsp. Salt

  • 2 oz. (½ stick) Unsalted Butter

  1. In a small saucepot, add in the brown sugar, cream, vanilla, and salt. Place saucepot on the stove on a medium heat. Using a whisk or spoon, stir ingredients together. Bring to a light boil over medium heat. Stirring often. Let the caramel sauce boil for 3 minutes. Take off the heat and stir in the butter until it is fully melted into the caramel sauce. Set aside to cool.

  1. Serve a slice of your Pumpkin Cheesecake with Pecan Graham Cracker Crust with a drizzle of Caramel Sauce and a few chopped pecans on top and enjoy!.


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