Pumpkin Cheesecake with Caramel and Walnuts has to be one of the best cheesecakes, I have made to this date, with a thick, rich, creamy mixture of cream cheese, pumpkin, caramel, and walnuts that are spiced with nutmeg, ginger, cloves, and allspice, the texture and taste is perfect in every way.
caramel, cheesecake, Pumpkin, Walnuts
Graham Cracker Crust Recipe
1 1/2cupsGraham cracker crumbs
5tablespoonsUnsalted butter, melted
Pumpkin Cheese Cake Filling
20ouncesCream Cheese, softened 1 hour
1cupOrganic Natural Pumpkin
1Ready-to-use graham cracker crumb crust or homemadeSee recipe
5ouncesThick Caramel DipHeated in Microwave 45 seconds
1cupChopped toasted walnuts
Directions for Crust
Preheat the oven to 350 Degrees.
Pulse graham cracker crumbs in a food processor, then add, sugar, and salt to the processor, until joined.
Firmly press the graham cracker crumb mixture into bottom of a springform pan and up the sides slightly.
Bake until crust is fragrant and edges are golden about 12 minutes.
Let cool completely
For Cheesecake Filling
Let the cream cheese become room temp for 1 hour
Preheat the oven to 350°F.
Next combine the room temperature cream cheese, sugar, pumpkin, vanilla and all dry spices in a large bowl with a hand mixer until blended. Add the lightly beaten room temperature eggs; mix until blended. Pour into the gram cracker pie crust. Bake about 40 min at 350 Degrees or until center is almost set.
Let the cheesecake cool before placing in a refrigerator. Refrigerate for about 4 hours time.
Heat 5 ounces of thick Dip in the microwave on about 45 seconds to heat, stir, then distribute the caramel evenly on the top of the cheesecake. Next sprinkle the chopped toasted walnuts on the top of the cheesecake evenly.
Refrigerate 1 hour before serving.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog