Nothing will get you in the fall mood like this cozy caramel pecan pumpkin cheesecake! This is the very best easy baked pumpkin cheesecake!
Prep Time: 30 minutesminutes
Cook Time: 1 hourhour
chilling time: 4 hourshours
Total Time: 1 hourhour30 minutesminutes
Servings:8servings
Ingredients
Crust
1 ¾cupgraham cracker crumbs
3tablespoonslight brown sugar
½teaspoonground cinnamon
½cupbutter, melted
Filling
38-ounce packages cream cheese, at room temperature
115-ounce can pumpkin puree , NOT pumpkin pie filling
3large eggs + one egg yolk
¼cupsour cream
1 ½cupssugar
1teaspoonground cinnamon
¼teaspoon ground cloves
⅛teaspoonground nutmeg
2tablespoonsflour
1teaspoonvanilla extract
Streusel
½cupbrown sugar
½cupflour
¼cuprolled oats
½teaspoonground cinnamon
1teaspoonpumpkin pie spice
4tablespoonsbutter, softened
Topping
1cuppecans
2tablespoonsbutter
2tablespoonssugar
½teaspoonground cinnamon
½cupcaramel sauce
Instructions
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and set aside.
Prepare the crust
In a medium bowl stir together graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into an even layer in the bottom of your springform pan.
Prepare the filling
In a large bowl cream together cream cheese, pumpkin puree, eggs, egg yolk, sour cream, sugar, vanilla, cinnamon, nutmeg, and cloves. Beat until smooth. Mix in flour. Pour into crust and spread evenly.
Streusel
In a medium bowl whisk together brown sugar, flour, oats, cinnamon, and pumpkin pie spice. Cut in butter with a fork or smoosh in with your fingertips until mixture is crumbly. Spoon over the cheesecake layer.
Bake for 60 minutes, allow to cool for 15-20 minutes before covering and transferring to the fridge to chill for 4 hours.
Topping
In a medium skillet over medium-high heat, stir pecans for 1-2 minutes to toast them, then add butter and stir until melted and pecans are coated in the melted butter. Use a slotted spoon to transfer pecans to a paper towel. Stir together sugar and cinnamon, then sprinkle all over the pecans.
Top the cheesecake with the cinnamon-sugared pecans and drizzle with caramel sauce and serve.
Notes
Store covered tightly in fridge until ready to serve, up to two days.