Combining pecan pie, pumpkin pie and cheesecake all in one with this ultimate Pumpkin Pie Cheesecake with Caramel Whipped Cream!

cream cheese light brown sugar eggs vanilla extract pumpkin puree cinnamon nutmeg ginger cloves



honey graham crackers pecans butter



heavy cream caramel

STEP 1: For the crust, crush graham crackers & pecans in a food processor into crumbs. Add butter & blend.

STEP 2: Press crumbs into a 9” springform pan going up the sides halfway. Place crust in oven at 325F for 10 min.

STEP 3: For the batter, beat cream cheese & sugar until fluffy. Add 3 eggs & beat for 5 min. Add next 3 eggs, beating between each egg until batter is thick and creamy.

STEP 4: Add in vanilla, pumpkin puree & spices & beat. Remove crust from the oven & pour batter over crust.

STEP 5: Bake the cheesecake at 325F for 60 min. Turn oven off & leave the door open, allowing the cheesecake to cool for 15 minutes.

STEP 6: Remove cheesecake from oven & allow it to cool to room temp before refrigerating for at least 4 hours.

STEP 7: For whipped cream, beat heavy cream until stiff peaks form. Add in 1/4 cup caramel & beat until combined.

STEP 8: Top the chilled cheesecake with the whipped cream & use the rest of the caramel to make swirls on top. Top with extra pecans.

Click the link below for the full recipe!