🧾 Ingredients:

Crust:

• 1 ½ cups (150g) graham cracker crumbs

• ¼ cup (50g) brown sugar

• ½ tsp ground cinnamon

• 6 tbsp (85g) unsalted butter, melted

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 cup (240g) pumpkin purée

• 3 large eggs

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground ginger

• ⅛ tsp salt

Salted Caramel Sauce:

• 1 cup (200g) granulated sugar

• 6 tbsp (90g) unsalted butter, room temperature, cut into pieces

• ½ cup (120ml) heavy cream, room temperature

• ½ tsp sea salt (or to taste)

Garnish (Optional but Recommended):

• Whipped cream or caramel frosting

• Crushed candied pecans or graham cracker crumble

• Extra caramel drizzle

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🧁 Instructions:

1. Prepare the Crust:

• Preheat oven to 325°F (163°C).

• Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl. Add melted butter and stir until combined.

• Press the mixture into the bottom of a 9-inch springform pan.

• Bake for 10 minutes. Remove and let cool while preparing the filling.

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2. Make the Cheesecake Filling:

• In a large bowl, beat softened cream cheese until smooth and creamy.

• Add sugar and beat until well combined.

• Mix in pumpkin purée, eggs, vanilla, and spices. Beat until just combined (do not overmix).

• Pour the filling over the cooled crust. Tap gently to release air bubbles.

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3. Bake the Cheesecake:

• Wrap the outside of the pan with aluminum foil to prevent water from seeping in.

• Place the pan in a larger roasting pan and fill with hot water halfway up the sides (water bath method).

• Bake for 60–70 minutes, or until the center is slightly jiggly but set.

• Turn off the oven, crack the door, and let it cool inside for 1 hour.

• Remove, chill in the refrigerator for at least 4 hours or overnight.

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4. Make the Salted Caramel Sauce:

• In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly until it becomes amber-colored liquid.

• Carefully add the butter, stirring until melted.

• Slowly pour in the cream (it will bubble) and whisk until smooth.

• Stir in the sea salt. Let cool before pouring over the cheesecake.

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5. Assemble and Decorate:

• Once chilled, pour caramel sauce generously over the top of the cheesecake.

• Pipe whipped cream or caramel buttercream rosettes around the edge.

• Sprinkle with crushed candied pecans or cookie crumbs.

• Add an extra drizzle of caramel if desired.

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🍂 Serving Tips:

Best served chilled with a cup of hot coffee or spiced tea. This cheesecake keeps well in the fridge for 3–4 days and is even more flavorful the next day!