{ pumpkin cheesecake + salted caramel }

{ pumpkin cheesecake + salted caramel }

{ pumpkin cheesecake + salted caramel sauce } I was hesitant to put this recipe up after Thanksgiving. Then I saw that Martha Stewart had pumpkin pie in her top ten list of Christmas desserts...so ...

Ingredients

  • 1 15-ounce can of pureed pumpkin (1 3/4 cups)
  • 8 whole graham crackers (use 10 if you omit the pecans)
  • 1/2 cup pecans (totally optional)
  • 2 tablespoon packed brown sugar
  • 5 tablespoons unsalted butter, melted
  • 14 ounces cream cheese, room temperature
  • 1 ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoon five-spice powder
  • 5 large eggs, room temperature
  • 1 cup heavy cream, room temperature
  • 1 tablespoon fresh squeezed Satsuma (you could sub with a tangerine or orange…I’m just obsessed with Satsuma’s this time of year)
  • 2 teaspoons pure vanilla extract
Read the whole recipe on DisplacedHousewife