pumpkin cheesecake
  • 1 cup crushed chocolate graham crackers
  • 2 Tbsp butter, melted
  • 1⅔ cup heavy cream, divided
  • 8 oz cream cheese
  • 2 Tbsp caramel sauce, plus more for topping, recipe follows
  • 6 Tbsp packed brown sugar
  • ½ tsp vanilla extract
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 cup canned pumpkin puree, chilled
  1. Crash chocolate graham crackers (about five large pieces). Mix crushed graham crackers with butter then divide mixture into four glass cups and gently press into an even layer.
  2. In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and the mixture is fluffy. Fold in pumpkin puree, then fold in whipped heavy cream.
  3. Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whips remaining ⅔ cup heavy cream until stiff peaks form and pipe or dollop over tops.
  4. Optional: Drizzle each with caramel sauce and sprinkle lightly with sea salt right before serving.
  5. For best result: Assemble cheesecake no more than 1 hour before serving.
Recipe by PLACE OF MY TASTE at https://placeofmytaste.com/pumpkin-cheesecake/