My guests liked this pumpkin cheesecake so much I didn't get to taste it!

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
8 hrs 15 mins
total:
9 hrs 5 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.

  • 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.

  • Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.

  • 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

530 calories; protein 7.5g; carbohydrates 52.9g; fat 33.6g; cholesterol 150.3mg; sodium 452.9mg. Full Nutrition
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