Mommy's Kitchen - Recipes From my Texas Kitchen: Caramel Topped Pumpkin Cheesecake


Thursday, October 20, 2016

Caramel Topped Pumpkin Cheesecake

This  cheesecake proves that pumpkin,  caramel, chocolate and butterscotch are quite the match in this simple pumpkin cheesecake. 
Yesterday was 90 degrees here in North Texas, but today is a cool and crisp 72!!!! Fall is finally here and it's my absolute favorite season. As soon as the temperature drops I go into full baking mode and usually don't stop until after Christmas. My favorite fall treats are just about anything infused with apples, cinnamon and pumpkin. 

Cheesecake is one of my favorite desserts, especially pumpkin. Anytime I want to impress my guests this Dulce de Leche Pumpkin Cheesecake is always my first choice, but sometimes I really just want a simple holiday cheesecake.  Insert this delicious Pumpkin Cheesecake topped with a caramel sauce, milk chocolate and butterscotch chips!!! 

This festive cheesecake is super delicious and so easy to make. I found this recipe on Mommy Hates Cooking and it's one of my favorite fall cheesecake recipes. I did adapt the recipe slightly by adding a mixture brown and white sugar as well as chocolate and butterscotch baking chips. I'm crazy about butterscotch, so I couldn't resist. 



Caramel Topped Pumpkin Cheesecake 

Directions:
1 - 9 ounce premade graham cracker crust
2 - 8 ounce packages of cream cheese, softened
1/2 - cup granulated sugar
1/4 - cup brown sugar
8 - ounces solid packed canned pumpkin or (fresh pumpkin puree) 
2 - teaspoons pumpkin pie spice
1 - teaspoon vanilla extract
2 - eggs
1/4 - cup chocolate chips
1/4 - cups butterscotch chips 

Instructions:
Preheat oven to 325 degrees. Prepare the cheesecake filling. In a stand mixer, whisk together the softened cream cheese, both sugars and canned pumpkin. 

Add the pumpkin pie spice, vanilla extract and eggs. Mix until well combined. Pour the cheesecake filling evenly into the graham cracker crust. 

Bake in the oven for 40 - 45 minutes or until the middle slightly jiggles. The cheesecake will continue to bake as it cools.

Remove from oven and cool on a baking rack for 5-10 minutes, then place in the refrigerator and let chill for 4-6 hours or overnight.

Remove and drizzle caramel syrup on top and sprinkle with chocolate and butterscotch chips. 

servings: 8 
adapted from: Mommy Hates Cooking



If you're looking for a simple cheesecake for Thanksgiving, I think this recipe would be perfect.  

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1 comment:

Julia's Simply Southern said... #

I drool every time I see this Tina! I can't wait to try it.