– 1 cup White granulated sugar – 4 tablespoon Unsalted butter room temperature cubed – ½ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – 2 ½ cups Graham cracker crumbs 2 sleeves of cracker – ¼ cup Brown sugar packed light or dark – 10 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – 15 oz Pumpkin puree not pumpkin pie filling – ½ cup Sour cream room temperature or greek yogurt – ¼ cup Salted caramel – 1 teaspoon Pure vanilla extract – 2 teaspoon Pumpkin pie spice – 1 ½ teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – 4 Large eggs room temperature
Add sugar to a medium saucepan. Cook medium. Wait for sugar meltdown. Mix sugar with metal whisk. It'll lump. Stir occasionally until mostly melted. Melt fully by stirring.Wait for amber sugar. A few seconds pass. Take off heat.
1
Whisk half the diced butter until melted. Stir in remaining butter. Expect plenty of bubbles.Stir with half the heavy cream. Stir in remaining cream. Mix salt and vanilla. Small bowl for caramel cooling.
2
Put crumbs, brown sugar, and melted butter in a small bowl. Mix with a fork.Put crumbs in pan. Compress the crust on the pan bottom using a measuring cup. Don't climb pan sides.Bake 11 minutes.
3
Put pumpkin puree on the platter. Use paper towels to absorb fluids. Repeat twice.Mix cream cheese and sugar for 2 minutes on high speed. Use a rubber spatula to scrape basin.
4
Mix in sour cream and pumpkin puree. Mix medium-speed until smooth. Mix in vanilla, salted caramel, pumpkin pie spice, cinnamon, and nutmeg. Smoothly mix.Stir in the eggs on low speed until incorporated.
5
Pour cheesecake batter over crust. Bake 40–45 minutes. Bake until the sides are firm but the center jiggles.Turn off the oven, open the door, and wait 25 minutes. Remove from oven and cool on a rack. Keep the cheesecake in the pan.
6
Refrigerate overnight or for 6 hours under foil.After cooling, remove the cheesecake from the pan. If it struggles, use a butter knife along the edges.Pour caramel on top. Heat for 15 seconds at a time until pourable if cold.
7