- PUMPKIN PIE CHEESECAKE WITH SALTED CARAMEL & PECANSIngredientsCrust
- 1¼ cups graham-cracker crumbs
- ¼ cup sugar
- 4 tablespoons unsalted butter, melted
Cheesecake:- 32 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 15 ounces canned pumpkin
- 4 eggs, room temperature
- 3 Tablespoons heavy cream
- 1 Tablespoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
InstructionsCrust- MIX ALL TOGETHER AND PAT INTO 9 INCH SPRINGFORM. BAKE 10-12 MINUTES AT 350.
Cheesecake- ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD PUMPKIN. ADD EGGS ONE AT A TIME. ADD REST JUST UNTIL SMOOTH. POUR ONTO CRUST. WRAP SIDES IN FOIL AND PLACE INTO A BIG ROASTING PAN. POUR BOILING WATER IN HALFWAY UP THE SIDES. BAKE AT 350 FOR 60-65 MINS. WHEN DONE, KEEP IN OVEN FOR ONE HOUR WITH THE HEAT OFF. CHILL COMPLETELY.
SERVE WITH SALTED CARAMEL AND PECANS ON TOP.
Geney says
I made this yesterday for my mom and she thought I bought it at the cheesecake factory lol it was soooo delicious! I actually toasted the pecans a little and also made your caramel sauce (which I couldn’t resist) I will be sharing this! Thank you so much!
Hugs & Cookies xoxo says
That is AWESOME!!!
Karen L Day says
The recipe states WITH SALTED CARAMEL”. Can you substitute with just Caramel or does the salt make the flavor better? I hate salt!
Hugs & Cookies xoxo says
You can use regular caramel!