Pumpkin Caramel Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (160°C).
   Mix graham crumbs, melted butter, and sugar.
   Press firmly into the bottom of a springform pan.
   Bake 10 minutes, then cool.

2. Make the filling
   Beat cream cheese until smooth.
   Add sugar and mix until creamy.
   Blend in pumpkin purée, sour cream, vanilla, spices, and salt.
   Add eggs one at a time, mixing just until combined.

3. Bake
   Pour filling over crust.
   Bake 55–65 minutes, until edges are set and center slightly jiggles.
   Turn off oven, crack door, and cool inside for 1 hour.

4. Chill
   Refrigerate at least 4 hours (overnight is best).

5. Finish with caramel
   Pour caramel sauce over chilled cheesecake.
   Sprinkle with flaky sea salt if desired.

 Serving Tips

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