Salted Caramel Pumpkin Cheesecake


Enjoy the iconic fall flavors of salted caramel and pumpkin together in this decadent cheesecake. 

Salted Caramel Pumpkin Cheesecake
Makes 1 (9-inch) cheesecake
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  1. 1 cup granulated sugar
  2. ¼ cup water
  3. 1 tablespoon light corn syrup
  4. ½ cup heavy whipping cream
  5. 2 tablespoons butter
  6. 1½ teaspoons sea salt
  1. 2 cups crushed gingersnap cookies
  2. ½ cup finely chopped pecans
  3. 3 tablespoons firmly packed brown sugar
  4. 6 tablespoons butter, melted
  1. 3 (8-ounce) packages cream cheese, softened
  2. ¾ cup firmly packed brown sugar
  3. ½ cup granulated sugar
  4. 1 tablespoon all-purpose flour
  5. 2 teaspoons pumpkin pie spice
  6. 5 large eggs, room temperature
  7. 1½ cups canned pumpkin
  8. Garnish: sweetened whipped cream
  1. To prepare caramel: In a large skillet, cook sugar, ¼ cup water, and corn syrup over medium-high heat, stirring occasionally, until mixture is honey colored. Remove from heat, and whisk in cream until mixture is smooth. Whisk in butter and sea salt until smooth. Let cool to room temperature.
  2. Preheat oven to 300°.
  3. To prepare crust: In a medium bowl, stir together cookie crumbs, pecans, and brown sugar. Stir in melted butter until well combined. Press mixture into bottom and up sides of a 9-inch springform pan.
  4. Bake for 10 minutes. Let cool completely on a wire rack. Wrap bottom and sides of pan with heavy-duty aluminum foil.
  5. To prepare filling: In a large bowl, beat cream cheese and next 4 ingredients with a mixer at medium speed until creamy. Add eggs, one at a time, beating just until combined after each addition. Stir in pumpkin and ½ cup cooled caramel, reserving remaining caramel for garnish. Pour batter into prepared crust. Place springform pan in a roasting pan, and pour boiling water in roasting pan to come halfway up sides of springform pan.
  6. Bake for 75 minutes or until cheesecake barely jiggles in center when gently shaken. Transfer springform pan to a wire rack, and let cool for 2 hours. Cover and refrigerate for at least 4 hours or for up to 3 days. Garnish with whipped cream and remaining caramel, if desired.
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