Pumpkin Caramel Cheesecake with Streusel Topping
This is pretty much the most delicious thing we have ever had. Made with our Springform Pan (Find it here on Amazon Prime! Thanks to our Sister-in-Law, Ashley (check out her Yoga Instagram!) for sharing this with us! We had another recipe lined up for this week, but this has to be shared just in time for Thanksgiving.
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Share your recipes with us, too! We're always looking for something new to try!
before starting : it is VERY important that your cream cheese is room temperature for a smooth texture. Leave out for at least an hour before starting. For more tips and tricks, see our post here for the Perfect Cheesecake.
1 and 1/2 cups (~10-11 full sheets) cinnamon graham cracker crumbs
1/4 cup white sugar
1 tablespoon brown sugar
6 tablespoons butter melted
2 packages (8 ounces each) full fat cream cheese at room temperature
1/2 cup + 2 tablespoons white sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not entire can)
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
Streusel and Topping
1/2 cup brown sugar packed
1/2 cup white flour
1/4 cup quick cooking oats
1/4 teaspoon cinnamon
1/4 cup butter softened (not melted)
1 teaspoon vanilla extract
Salted or plain caramel to top bars with - find our recipe here!
Preheat the oven to 350 degrees F. GREASE YOUR 10-INCH ELSTERWARE SPRINGFORM PAN - SECURELY WRAP FOIL AROUND PAN.
In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of your springform pan.
In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.
In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Add in the butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
Allow to cool for about an hour and then place in the fridge for 1-2 hours.
Remove to serve and top with your homemade caramel!