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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.

Pumpkin Cheesecake with Caramel and Walnuts

hmccallum
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.
5 from 9 votes
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Prep Time 30 mins
Cook Time 40 mins
Chill 1 hr
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 8 Servings
Calories 744 kcal

Ingredients
  

Graham Cracker Crust Recipe

  • 1½ cups Graham cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • ¼ cup Sugar
  • ⅛ teaspoon Salt

Pumpkin Cheese Cake Filling

  • 20 ounces Cream Cheese, softened 1 hour
  • ¾ cup Sugar
  • 1 cup Organic Natural Pumpkin
  • 1 teaspoon Vanilla
  • ½ teaspoon Ground cinnamon
  • ⅛ teaspoon Ground cloves
  • ⅛ teaspoon Ground nutmeg
  • 2 large Eggs Room temperature
  • 1 Ready-to-use graham cracker crumb crust or homemade See recipe
  • 5 ounces Thick Caramel Dip Heated in Microwave 45 seconds
  • 1 cup Chopped toasted walnuts

Instructions
 

Directions for Crust

  • Preheat the oven to 350 Degrees.
  • Pulse graham cracker crumbs in a food processor, then add, sugar, and salt to the food processor, until joined.
  • Firmly press the graham cracker crumb mixture into the 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- takes about 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 the center is almost set.
  • Let the cheesecake cool before placing in a refrigerator. Refrigerate for about 4 hours time.
  • Heat 5 ounces of thick caramel dip in the microwave for 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.

Nutrition

Serving: 01Calories: 744kcalCarbohydrates: 75gProtein: 15gFat: 45gSaturated Fat: 15gCholesterol: 104mgSodium: 656mgPotassium: 453mgFiber: 4gSugar: 38gVitamin A: 5460IUVitamin C: 2mgCalcium: 179mgIron: 3mg
Keyword caramel, cheesecake, Pumpkin, Walnuts
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