Salted Caramel Pumpkin Cheesecake

• Vegetarian

• Produce

  • 1/8 tsp Ginger
  • 1 1/2 cups Pumpkin

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Caramel sauce, salted

• Baking & Spices

  • 3 1/2 tbsp All-purpose flour
  • 1 1/2 cups Brown sugar, packed
  • 1 tsp Cinnamon
  • 2 tbsp Granulated sugar
  • 1/2 tsp Nutmeg
  • 1 Whipped cream

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 1/3 cup Butter
  • 3 (8 ounce packages Cream cheese

Found on chocolatewithgrace.com

Description

Ingredients

• 1 and 1/2 cups graham cracker crumbs
• 2 T granulated sugar
• 1/3 cup butter, melted
• 3 (8 ounce) packages of cream cheese, softened
• 1 and 1/2 cups brown sugar, packed
• 1 and 1/2 cups pumpkin
• 3 and 1/2 T all purpose flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ginger
• 4 eggs, room temperature
• Salted Caramel Sauce
• Whipped Cream

Directions

• Preheat oven to 350 F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9 inch springform pan. Bake for 8-9 minutes.
• Reduce oven temperature to 325 F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg and ginger. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Dont over beat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
• Bake at 325 F for 1 hour. At the end of the hr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks. Remove the cheesecake from the oven and let cool completely. Serve with Salted Caramel Sauce and Whipped Cream.