Description
My guests liked this pumpkin cheesecake so much I didn’t get to taste it!
Ingredients
- 1 ¾ cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup finely ground pecans
- 1 teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups white sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 eggs
- 2 egg yolks
- 1 (14 ounce) can pumpkin puree
- ¼ cup heavy cream
- 1 (8 ounce) jar caramel sauce, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs
- butter
- pecans
- and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.
- Beat cream cheese
- sugar
- cornstarch
- and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream
- marbling but not mixing completely. Pour batter into the prepared pan.
- Bake in the preheated oven until center appears nearly set when shaken
- 35 to 40 minutes.
- Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 9 hrs 5 mins
Servings: 12