Holiday Pumpkin Cheesecake


  • 1 ¾ cups graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup finely ground pecans
  • 1 teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ½ cups white sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2eggs
  • 2egg yolks
  • 1 (14 ounce) can pumpkin puree
  • ¼ cup heavy cream
  • 1 (8 ounce) jar caramel sauce, or to taste
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C).


  • Step 2

    Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.

  • Step 3

    Beat cream cheese, sugar, cornstarch, and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream, marbling but not mixing completely. Pour batter into the prepared pan.

  • Step 4

    Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.

  • Step 5

    Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.

  • Editor's Note:

    Nutrition data for this recipe includes the full amount of a package of caramel sauce. The actual amount of caramel sauce consumed will vary.

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