Cheesecake Recipe

Prepare the crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

Bake the crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool.

Mix the filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue to beat until well combined.

Add pumpkin and spices

Add the pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg to the cream cheese mixture. Mix until fully incorporated.

Incorporate eggs and sour cream

Add the eggs, one at a time, mixing on low speed after each addition until just combined. Finally, add the sour cream and mix until smooth.

Pour into crust

Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly.

Bake the cheesecake

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour.

Cool and chill

Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Make the caramel

In a medium saucepan over medium heat, combine the granulated sugar and melted butter. Stir continuously until the sugar has completely melted and turns a golden brown color.

Add cream and salt

Carefully add the heavy cream and sea salt to the caramel mixture, stirring until it is well combined and smooth. Remove from heat and let it cool slightly.

Drizzle over cheesecake

Once the cheesecake has set and chilled, drizzle the candied caramel topping over the top before serving.