pumpkin cheescake
Author: 
 
Ingredients
  • 1 cup crashed 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
Instructions
  1. Crash chocolate graham crackers (about 5 large pieces). Mix crashed graham crackers with butter then divide mixture into 4 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 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 whip 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 then 1 hour before serving.
Recipe by The 36th AVENUE at https://www.the36thavenue.com/pumpkin-cheesecake-recipe/