Directions
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Preheat the oven to 350°F (175°C). This is a crucial first step to ensure our cheesecake cooks evenly.
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In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand. Press this mixture into the bottom of a 9-inch springform pan to form the crust, making sure it’s packed tightly for a sturdy base. The crust provides a tremendous balance against the creamy filling.
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In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice, mixing until well blended. The mixture should have a creamy and soft consistency, highlighting the flavors beautifully.
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Pour the cheesecake filling over the crust in the springform pan. Use a spatula to spread it evenly, making sure it covers the crust completely for that delightful bite every time.
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Bake in the preheated oven for 45-50 minutes or until the center is set. You’ll know it’s done when the edges are firm and the center has a slight jiggle. Allow to cool completely. This cooling period is essential as it will help intensify the flavors.
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Once cooled, chill in the refrigerator for at least 4 hours or overnight. This will help the cheesecake firm up even more, creating that perfect slice you desire.
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Before serving, drizzle caramel sauce on top and add whipped cream if desired. This is where you can get creative; feel free to add more caramel or even some chopped nuts for added texture.
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