Salted Caramel Pumpkin Cheesecake

By á-2904

Ingredients

• For the crust:
• Ingredients
• 15 whole graham crackers (230 grams)
• 1/2 teaspoon ground cinnamon
• 6 tablespoons (85 grams) unsalted butter, melted
• For the filling:
• 24 ounces (680 grams) cream cheese, at room temperature
• 1/2 cups (300 grams) granulated sugar
• 15 ounces (425 grams) pureed pumpkin
• 1/4 cup (77 grams) salted caramel sauce, homemade or store-bought
• 1/4 cup (57 grams) sour cream
• 3 large eggs plus 1 egg yolk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• For the topping:
• Whipped cream
• Salted caramel sauce, homemade or store-bought

Preparation

Step 1

Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
Make the crust:
In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened.
Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.
Make the cheesecake:
In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, and sour cream until smooth. Add the eggs and yolk, cinnamon, nutmeg, cloves, flour, and vanilla and puree until just combined.
Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center. Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight. The cheesecake can be refrigerated for up to 3 days.
Top with whipped cream and caramel sauce before serving