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Pumpkin Cheesecake is rich, creamy, and made in a rectangle pan. Perfect for the holiday or the Fall to share with friends and family.
Tis the season for Pumpkin!
So what better way to honor the pumpkin season than to share with you an awesome recipe for a pumpkin cheesecake that includes a homemade cookie and pecan crust as well as a sweet caramel topping. This recipe is not overly sweet and does not have an over-powering pumpkin flavor. The recipe may also be divided in half if you would like to make a much smaller version, but why do that when you could share this cheesecake with your friends and family; which I am sure they will enjoy.
Pumpkin Cheesecake Ingredients:
- 1/2 cup chopped pecans, divided
- 1 1/2 cup gingersnap cookies (38 cookies), finely crushed
- 1/4 cup butter, melted
- 4 packages (8 0z. each) cream cheese, softened
- 1 cup granulated sugar
- 1 can (15 oz.) pumpkin
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 4 large eggs
- 25 individual Kraft Caramels Candy
- 1/4 cup milk
Preheat oven 325 degrees F.
Chop 1/4 cup pecans finely, place in medium bowl. Add gingersnap crumbs and butter; mix well.
Press into the bottom of a 13 X 9-inch pan.
With an electric mixer cream cheese and sugar in a large bowl until well blended. Add in pumpkin, spice, vanilla, and mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended and pour over crust.
Bake 45 minutes or until the center is almost set. Cool completely and refrigerate for 4 hours.
For topping: Microwave caramels and milk in a microwaveable bowl on high 1 1/2 minutes or until melted; checking often to prevent burning.
Spoon caramel over individual servings and sprinkle with remaining pecans.
Serve with whipped topping.