Ingredients
- FOR THE PUMPKIN SPICE CRUST
- 1 1/2 cup graham cracker crumbs (roughly 12 whole graham crackers)
- 1 tbsp sugar
- 1 tsp pumpkin pie spice
- 6 tbsp unsalted butter, melted
- FOR THE PUMPKIN SPICE CHEESECAKE FILLING
- 24 oz cream cheese (3 packages) room temperature
- 1 1/2 cup light brown sugar packed
- 15 oz pumpkin puree (1 can)
- 4 large eggs
- 1/4 cup greek yogurt plain or vanilla
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 tbsp vanilla extract
- FOR THE CARAMEL DRIZZLE (OPTIONAL)
- 11 oz caramels (1 bag of wrapped candies)
- 1/2 cup evaporated milk
Recipe Description
Have you had your dose of pumpkin spice yet? Get your fix with this classic cheesecake infused with creamy pumpkin puree, plus a double dose of pumpkin spice – it’s baked both within the cake and in the crust! Top it off with a dollop of whipped cream and a drizzle of caramel sauce and you’ll have the best kind of fall comfort food.
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