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As the leaves turn and the air becomes crisp, the allure of fall flavors beckons us to the kitchen. One of the most beloved desserts that encapsulates the essence of the season is the Caramel Pecan Pumpkin Cheesecake. This indulgent treat combines the rich, creamy texture of cheesecake with the warmth of pumpkin spice and the delightful crunch of pecans, all drizzled with luscious caramel. It’s an irresistible combination that not only satisfies sweet cravings but also evokes the nostalgia of autumn gatherings, family celebrations, and holiday feasts.

Caramel Pecan Pumpkin Cheesecake

This Caramel Pecan Pumpkin Cheesecake is the ultimate fall dessert, blending creamy cheesecake with vibrant pumpkin and warm spices, all resting on a nutty pecan crust. Topped with a rich caramel drizzle, it’s the perfect sweet treat for gatherings and cozy nights in. Learn how to craft this indulgent dessert step by step, from creating a flavorful crust to making a luscious caramel sauce. Bring the flavors of autumn to your table with this delightful cheesecake!
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Ingredients
  

For the Crust:

1 1/2 cups graham cracker crumbs

1/2 cup pecans, finely chopped

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

3 large eggs

For the Caramel Topping:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1 teaspoon vanilla extract

1 cup pecans, roughly chopped (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, chopped pecans, brown sugar, cinnamon, and melted butter. Mix until well combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then let it cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, mixing until fully combined.

        Add Pumpkin and Spices: Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger. Continue to blend until everything is well incorporated.

          Incorporate the Eggs: Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.

            Bake the Cheesecake: Pour the pumpkin cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and crack the door, letting the cheesecake sit for 1 hour to cool gradually.

              Make the Caramel Sauce: In a medium saucepan over medium heat, combine the granulated sugar and cook until it melts into a golden-brown caramel. Stir in the butter until melted, then carefully add the heavy cream and vanilla extract (the mixture will bubble). Stir until smooth, then set aside to cool.

                Chill the Cheesecake: After the cheesecake has cooled in the oven, remove it and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

                  Serve: Once chilled, remove the cheesecake from the springform pan. Drizzle the cooled caramel sauce over the top and sprinkle with chopped pecans. Slice and serve chilled.

                    Prep Time: 30 minutes | Total Time: 6 hours (including chill time) | Servings: 12 slices