🎃 Caramel Kissed Pumpkin Cheesecake
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press into the bottom of a 9-inch springform pan. Set aside.
2. Make the Filling:
Beat cream cheese and sugar until smooth.
Mix in pumpkin puree, eggs, vanilla, and spices.
Swirl in ½ cup caramel sauce gently (don’t overmix).
3. Bake:
Pour filling over crust.
Bake 55–65 minutes, until edges are set but center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake rest inside 1 hour.
4. Chill:
Refrigerate at least 4 hours or overnight until fully set.
5. Decorate:
Pour the remaining ½ cup caramel sauce evenly over the chilled cheesecake.
Pipe Cool Whip swirls around the edges using a piping bag and star tip.
Lightly dust the Cool Whip swirls and top of cheesecake with pumpkin pie spice for a warm fall finish.
6. Serve:
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