Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pumpkin Cheesecake with Salted Caramel Sauce
Servings
10
servings
Calories
463
kcal
Author
Sondra Lyn
Ingredients
Crust:
1-1/2
cups
ginger snap or graham cracker crumbs
3
T
Brown Sugar
1/2
cup
chopped pecans
4
T
Melted Butter
Filling:
3
8oz pkgs cream cheese, softened
1-1/2
c
packed light brown sugar
3
Large Eggs
1/2
t
pumpkin pie spice
1
can
15oz pumpkin
1
t
Vanilla
1
jar caramel topping
whipped cream
coarse sea salt
Instructions
Preheat oven to 350 degrees.
For Crust:
Crush cookies and nuts in food processor, mix with 3 T brown sugar and 4 T melted butter.
Press into bottom of 9" springform pan.
Bake in preheated oven for 8-10 minutes. Set aside.
For Filling:
Beat softened cream cheese with heavy-duty mixer on medium speed until smooth and all lumps are gone.
Add sugar and mix until blended. Add pumpkin, vanilla and spices; mix together.
Add eggs, 1 at a time until incorporated into mixture.
Pour onto baked crust in springform pan. Spread evenly with spatula.
Bake 50-60 minutes until top is lightly browned and set. Try not to overbake, as the top will crack.
Cool to room temperature and then cover with plastic wrap and place in refrigerator for 4 hours.
Cut and drizzle with caramel sauce. Sprinkle a slight pinch of salt on top. Top with whipped cream.
Nutrition
Serving:
80
g
|
Calories:
463
kcal
|
Carbohydrates:
36
g
|
Protein:
7
g
|
Fat:
34
g
|
Saturated Fat:
17
g
|
Cholesterol:
136
mg
|
Sodium:
389
mg
|
Potassium:
180
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
1147
IU
|
Calcium:
107
mg
|
Iron:
1
mg