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Created by:
Kristy Still
Caramel Topped Pumpkin Cheesecake
Course
Dessert
Cuisine
American
Servings
2
9inch Round Cheesecakes
Make a great easy Caramel Topped Pumpkin Cheesecake!
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Ingredients
1x
2x
3x
2
Premade Graham Cracker Pie Shells or Gluten Free Pie Shells
4 8
oz
Packages of Cream Cheese
1
Cup
of Sugar
1 15
oz
Can of Libby's Canned Pumpkin
1
Tbsp
Pumpkin Pie Spice
1
Tsp
Vanilla
4
Eggs
1/2
Cup
Chocolate Chips
Caramel Syrup
Instructions
Preheat the oven to 325*.
Place the prepared pie shells to the side, while preparing the cheesecake mixture.
In a stand mixer, whisk together the cream cheese, sugar, and canned pumpkin.
Add in the spice and vanilla.
Lastly, add in 1 egg at a time until the mixture is well combined.
Pour evenly into each pie shell.
Bake in the oven for 45 minutes.
Let stand for about 5 minutes to cool down some.
Place in the fridge for 4 hours to chill.
Remove from the fridge, top each cheesecake evenly with chocolate chips and drizzle with caramel syrup.
Nutrition
Serving:
2
9inch Round Cheesecakes
|
Calories:
746
kcal
|
Carbohydrates:
68
g
|
Protein:
14
g
|
Fat:
49
g
|
Saturated Fat:
27
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
208
mg
|
Sodium:
494
mg
|
Fiber:
3
g
|
Sugar:
46
g
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