Pumpkin Caramel Pecan Cheesecake

This Pumpkin Caramel Pecan Cheesecake combines the warm flavors of pumpkin, the sweetness of caramel, and the crunch of toasted pecans with a rich and creamy cheesecake base. It’s an indulgent dessert that’s perfect for fall gatherings, Thanksgiving, or anytime you want to enjoy a seasonal treat with a touch of luxury!

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (or crushed gingersnap cookies for a spicier crust)
¼ cup unsalted butter, melted
2 tbsp granulated sugar
½ tsp ground cinnamon (optional)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 ½ cups pumpkin puree (not pumpkin pie filling)
3 large eggs
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
1 cup heavy cream
2 tbsp all-purpose flour

For the Caramel Sauce:

1 cup granulated sugar
6 tbsp unsalted butter
½ cup heavy cream
¼ tsp salt
1 tsp vanilla extract

For the Pecan Topping:

1 cup pecans, chopped and toasted
¼ cup caramel sauce (from above)

Instructions:

1. Prepare the Crust:

Preheat your oven to 325°F (165°C).
In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Stir until everything is well combined.
Press the mixture into the bottom of a 9-inch springform pan, making sure the crust is evenly spread.
Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
Add the vanilla extract, pumpkin puree, and eggs, one at a time, mixing well after each addition.
Mix in the cinnamon, nutmeg, ginger, and cloves. Add the heavy cream and flour, then beat on medium speed until everything is well combined and smooth.
Pour the pumpkin cheesecake mixture over the cooled crust in the springform pan.

3. Bake the Cheesecake:

Bake the cheesecake in the preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly wobbly.
Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. This helps prevent cracking.
After 1 hour, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.

4. Make the Caramel Sauce:

In a medium saucepan, melt the sugar over medium heat, stirring constantly, until it turns a golden amber color.
Carefully add the butter and whisk until smooth (it may bubble up). Continue whisking and then pour in the heavy cream and salt. Stir until everything is combined and smooth.
Let the caramel sauce cool for a few minutes, then stir in the vanilla extract. Allow it to cool completely.

5. Toast the Pecans:

In a dry skillet over medium heat, toast the chopped pecans for about 3-4 minutes, stirring occasionally, until fragrant. Remove from heat and set aside.

6. Assemble the Cheesecake:

Once the cheesecake has fully chilled, spread a thin layer of caramel sauce over the top.
Top the cheesecake with the toasted pecans and drizzle with more caramel sauce.

7. Serve:

Slice the cheesecake and enjoy the layers of creamy pumpkin, caramel, and crunchy pecans. Store any leftovers in the refrigerator.

Tips:

For a smooth cheesecake: Make sure the cream cheese is fully softened to room temperature before mixing to avoid lumps.
Customizing the caramel: If you prefer a thicker or thinner caramel sauce, adjust the amount of cream or sugar to your liking.
Make-ahead: This cheesecake can be made a day or two ahead, allowing the flavors to fully develop.

This Pumpkin Caramel Pecan Cheesecake is an irresistible fall dessert that combines comforting pumpkin, sweet caramel, and crunchy pecans into a decadent treat. Perfect for any occasion that calls for a show-stopping dessert!