Imagine a dessert that captures the essence of fall in every single bite - creamy, rich, and absolutely decadent. This Philadelphia Pumpkin Caramel Pecan Cheesecake isn't just a dessert; it's a culinary experience that will transport your taste buds to a world of warm spices, silky caramel, and crunchy pecans. Whether you're looking to impress your guests or treat yourself to a luxurious autumn indulgence, this recipe promises to be your new seasonal obsession.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup canned pumpkin
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly and thoroughly.
- In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are fully coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup or your fingers to pack it tightly. Bake in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the canned pumpkin, sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg to the cream cheese mixture. Beat on medium speed until all ingredients are well combined and the mixture is smooth, about 2-3 minutes.
- Pour the pumpkin cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Be careful not to overbake, as this can lead to cracks in the cheesecake.
- Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracks from forming.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, drizzle the top of the chilled cheesecake with caramel sauce and sprinkle the chopped pecans evenly over the top for added flavor and texture.
- To serve, carefully remove the sides of the springform pan. Slice the cheesecake into 8 equal pieces and enjoy your delicious Philadelphia Pumpkin Caramel Pecan Cheesecake!
Tips
- Always use room temperature ingredients to ensure a smooth, crack-free cheesecake.
- Don't overmix the batter, as this can incorporate too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan with hot water) for even baking and moisture.
- Let the cheesecake cool gradually to prevent sudden temperature changes that cause cracks.
- Chill the cheesecake thoroughly before serving to allow flavors to meld and texture to set perfectly.
- For clean slices, use a hot, clean knife and wipe it between each cut.
- Store leftovers in the refrigerator and consume within 3-4 days for optimal taste and texture.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 150mg
