Hello Fall! The ultimate Autumn dessert — graham cracker crust, creamy pumpkin cheesecake flavors topped with salted caramel : )
One of my absolute favorite Fall desserts! Creamy, luscious and the first bite is the best. If you like pumpkin pie or cheesecake, this Fall dessert is perfect!!
Helpful tip: allow cheesecake to sit at room temperature for 1 hr, you’ll get that perfect creamy delicious texture. Happy 1st day of Fall 🧡🍂
Recipe by The Loopy Whisk
For crushed cookie crust:
- 1 3/4 cup (200 g) gingernut cookie crumbs (gluten free if necessary, you can also use graham crackers, Biscoff biscuits or other cookies of choice)
- 2/3 stick (80 g) unsalted butter, melted
For pumpkin cream cheese filling:
- 15 3/4 oz (450 g) cream cheese (I used Philadelphia)
- 1 1/2 cup (300 g) pumpkin puree
- 3 medium eggs, room temperature
- 1 1/8 cup (225 g) light brown sugar
- 4 tbsp (60 g) sour cream or yogurt
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of salt
For salted caramel sauce:
- 3/4 cup (150 g) caster/superfine sugar
- 1/2 stick (55 g) unsalted butter
- 1/3 cup + 1 1/2 tbsp (100 mL) double/heavy cream
- pinch of salt
To good to be morally sound …
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they look delicious!!!
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Thank you 🙂
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All the flavors I love. 😋
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Ok….this may need to be my next dessert!
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