Directions:
- Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
- Make the Cream Cheese Layer:
In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until fully incorporated.
Pour the cream cheese mixture over the cooled crust, spreading it evenly.
- Prepare the Pumpkin Cheesecake Mixture Layer:
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves, and mix until well combined.
Gently pour the pumpkin cheesecake mixture over the cream cheese layer.
- Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
- Add the Topping:
Before serving, drizzle the caramel sauce over the top of the cheesecake.
Garnish with a generous swirl of whipped cream.
Prep Time: 25 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 35 minutes (including chilling)
Kcal: 480 kcal per slice | Servings: 12 slices
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