Pumpkin Cheesecake with Salted Caramel Sauce
Servings 10 servings
- 1-1/2 cups ginger snap or graham cracker crumbs
- 3 T Brown Sugar
- 1/2 cup chopped pecans
- 4 T Melted Butter
- 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
Preheat oven to 350 degrees.
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.
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.
Serving: 80g | Calories: 463kcal | Carbohydrates: 36g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 389mg | Potassium: 180mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1147IU | Calcium: 107mg | Iron: 1mg