Salted Caramel Pumpkin Cheesecake #dessert #cakes #easy #pumpkin #caramel

Salted Caramel Pumpkin Cheesecake is an exquisite fall dessert. A smooth pumpkin cheesecake beat with salted caramel sauce and whipped cream.

Today I'm entertaining myself. I'm overlooking my feeling of poise that shields me from eating an entire dozen chocolate chip treats directly from the broiler, the voice that discloses to me I'm over as far as possible. The day began cold and stormy, yet Tyler was so magnificent as to present to me a goliath cup of hot cocoa in bed.

He gave it to me with a questionable look all over and watched me take a couple of tastes. It was so a decent! A couple of tastes transformed into huge swallows, and he asked me how it was. I disclosed to him it was presumably the best hot cocoa I had ever tasted! "No big surprise," I thought, when he disclosed to me we were out of milk and he had made it altogether with overwhelming cream, and afterward included three bundles of hot cocoa blend!

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Ingredients :

For the Crust

• 1 and 1/2 cups graham cracker crumbs
• 2 T granulated sugar
• 1/3 cup butter, melted

For the Cheesecake

• 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

Instructions :

1. 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.
2. 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. Don't over beat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
3. 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.

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