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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
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.
Step 3
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.
Step 4
Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.
Step 5
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.
Editor’s Note:
Nutrition data for this recipe includes the full amount of a package of caramel sauce. The actual amount of caramel sauce consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 530 | |
| % Daily Value * | |
| Total Fat34g | 43% |
| Saturated Fat19g | 96% |
| Cholesterol150mg | 50% |
| Sodium453mg | 20% |
| Total Carbohydrate53g | 19% |
| Dietary Fiber2g | 6% |
| Total Sugars30g | |
| Protein8g | |
| Vitamin C2mg | 8% |
| Calcium83mg | 6% |
| Iron2mg | 11% |
| Potassium198mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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