Pumpkin Caramel Cheesecake
By Lenox Bakery
Pumpkin Caramel Cheesecake
By Lenox Bakery
- 3- 8oz packages of Cream Cheese (softened)
- 1 cup Light Brown Sugar
- ⅓ cup Sugar
- 4 Eggs
- ½ cup Sour Cream (room temperature)
- 1- 15oz can Pumpkin Puree
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
- Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- ⅓ cup Sugar
- ¼ teaspoon Cinnamon
- ½ cup Butter ( melted)
Preheat the oven to 325°.
In a stand mixer, mix cream cheese, brown sugar and sugar together until just combined.
Add in the pumpkin puree, spices, vanilla and eggs.
Scrape down the bowl to ensure everything is incorporated.
Fold in the sour cream.
Pour into the prepared graham cracker crust.
Bake for 65-70 minutes at 325. Turn the oven off and leave cheesecake in oven for an additional hour.
Place in the refrigerator and allow to cool for 3-4 hours.
Once cooled, top with whipped cream and caramel.
Graham Cracker Crust
In a bowl, mix butter, graham cracker crumbs, sugar and cinnamon together.
Press evenly into the Springform pan and set aside.
In a stand mixer, mix cream cheese, brown sugar and sugar together until just combined.
Add in the pumpkin puree, spices, vanilla and eggs.
Scrape down the bowl to ensure everything is incorporated.
Fold in the sour cream.
Pour into the prepared graham cracker crust.
Bake for 65-70 minutes at 325. Turn the oven off and leave cheesecake in oven for an additional hour.
Place in the refrigerator and allow to cool for 3-4 hours.
Once cooled, top with whipped cream and caramel.
Graham Cracker Crust
In a bowl, mix butter, graham cracker crumbs, sugar and cinnamon together.
Press evenly into the Springform pan and set aside.