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.
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 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.