Pumpkin Cheesecake – Creamy, Smooth & Perfect for Thanksgiving

Have you ever tried pumpkin cheesecake? It has a deliciously creamy texture and cozy pumpkin pie flavor. The slight tanginess of the cheesecake goes perfectly with the warm cinnamon and pumpkin. And it truly makes for a showstopping dessert on Thanksgiving. It just might be my favorite way to enjoy pumpkin.

I actually originally posted this pumpkin cheesecake recipe a few years ago – but since it’s exactly 1 week until Canadian Thanksgiving and American Thanksgiving will be here in no time – I figured it was time to do a little remake. I’m including even more tips for the perfect pumpkin cheesecake and tons of prettier photos.

Ingredients

• For the Graham Cracker Crust
• 1 1/3 cups graham cracker crumbs
• 6 tablespoons melted butter
• 3 tablespoons light brown sugar
• 1/2 teaspoon cinnamon
• For the Filling
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 20 oz brick style cream cheese*
• 1 3/4 cups pumpkin puree**
• 3 tablespoons sour cream
• 4 large eggs
• For the Salted Caramel Sauce
• 3/4 cup white sugar
• 4 tablespoons unsalted butter cut into 4 pieces
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon coarse salt

Instructions

1. Preheat the oven to 350F. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil 3 times so that no edges are showing.
2. .........................

for full recipes please see : www.justsotasty.com

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