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Salted Caramel Pumpkin Cheesecake is SO MUCH better than boring pumpkin pie!!

Salted Caramel Pumpkin Cheesecake

Salted Caramel Pumpkin Cheesecake is the ultimate crowd-pleasing and fun Thanksgiving dessert! SO much more flavorful than pumpkin pie!

Course Dessert
Cuisine American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 12 servings
Recipe by Tessa Arias

Ingredients

For the crust:

  • 15 whole graham crackers (230 grams)
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (85 grams) unsalted butter, melted

For the filling:

  • 24 ounces (680 grams) cream cheese, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 15 ounces (425 grams) pureed pumpkin
  • 1/4 cup (77 grams) salted caramel sauce, homemade or store-bought
  • 1/4 cup (57 grams) sour cream
  • 3 large eggs plus 1 egg yolk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

For the topping:

  • Whipped cream
  • Salted caramel sauce, homemade or store-bought

Directions

  1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

Make the crust:

  1. In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.

Make the cheesecake:

  1. In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, caramel, and sour cream until smooth. Add the eggs and yolk, cinnamon, nutmeg, cloves, flour, and vanilla and puree until just combined. Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center. Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight. The cheesecake can be refrigerated for up to 3 days. Top with whipped cream and caramel sauce before serving.

Recipe Notes

For a fun twist, feel free to use Speculoos or Gingersnap cookies in place of the graham crackers! You'll need 1 3/4 cups (230 grams) of crumbs.