Caramel Pumpkin Cake (Print)

This creamy caramel pumpkin cake features smooth layers of spiced pumpkin filling, a buttery crust, and sweet caramel sauce for a cozy fall treat.

# Ingredients:

01 - 2 cups of graham cracker crumbs, used for the base.
02 - ¼ cup of sugar, to make it sweet.
03 - ½ cup of melted butter, to hold the base together.
04 - 8 oz of cream cheese, softened, needed for the first layer.
05 - ¼ cup of sugar, for the first layer's sweetness.
06 - 1 large egg, helps set the first layer.
07 - 1 tsp of vanilla extract, to add flavor to the first layer.
08 - 16 oz of cream cheese, softened, for the pumpkin topping.
09 - 1 cup of pumpkin puree, for flavor and texture.
10 - ¾ cup of sugar, to sweeten the pumpkin mixture.
11 - 2 large eggs, to help the pumpkin layer set.
12 - 1 tsp of vanilla extract, adds a hint of flavor.
13 - 1 tsp of ground cinnamon, for a cozy taste.
14 - ½ tsp of ground ginger, for a spicy kick.
15 - ¼ tsp of ground nutmeg, brings warmth to the flavor.
16 - ¼ tsp of ground cloves, adds depth.
17 - 1 cup of caramel sauce, to drizzle on top.
18 - Whipped cream (optional), for an extra garnish.

# Steps:

01 - Turn the oven on to 325°F (165°C) and grease a springform pan that measures 9 inches.
02 - Mix together the graham cracker crumbs, sugar, and butter in a bowl until well blended.
03 - Firmly press the crumb mixture into the bottom of the greased pan. Let it bake for 10 minutes. Set it aside to cool.
04 - Use a large bowl to beat together the softened cream cheese with the sugar until smooth.
05 - Mix in the egg and vanilla. Give it a good stir until it's all blended.
06 - Evenly spread this cream cheese filling over the crust once it has cooled completely.
07 - In another bowl, stir together softened cream cheese and pumpkin puree until the mixture is creamy.
08 - Add in cinnamon, cloves, nutmeg, sugar, ginger, vanilla, and eggs. Stir everything until it's smooth.
09 - Pour the pumpkin mixture right over the first cream cheese layer in the pan.
10 - Bake it for about 60 minutes. Once the center has a slight jiggle, it's ready.
11 - Turn off the heat, crack the oven door, and leave the cheesecake to cool inside for an hour.
12 - Pop it in the fridge for around 4 hours, or let it chill overnight if you can wait longer.
13 - Before it's time to eat, drizzle caramel over the top. Add whipped cream for garnish if you'd like.
14 - Slice it up and dig into your creamy, pumpkin-filled dessert with caramel on top!

# Notes:

01 - This dessert brings together creamy pumpkin, sweet caramel drizzles, and a buttery crust for the perfect autumn-inspired treat.
02 - Letting the cheesecake cool slowly in the oven helps it stay crack-free.
03 - For some flair, add whipped cream and extra caramel sauce on top before serving.

Back