Pumpkin Cheesecake
Why make three separate holiday desserts when you can make one, extra delicious dessert? It really doesn’t get much better than this when you want to splurge on an incredibly delicious dessert. A great thing about this Pumpkin Cheesecake is that it is so rich that one little slice will suffice. You will be able to feed at least 12-14 people with this.
Special from Bottom to Top
The crust is my new favorite way to make a graham cracker crust: with pecans and coconut added to it, it makes the perfect crust even MORE perfect! It gives this dessert even more delicious flavor. I love the added crunch in the crust from the pecans and the added flavor from the coconut. If you don’t love coconut, you can leave it out and just had an extra ½ cup of graham crackers. The caramel topping recipe alone on this Pumpkin Cheesecake is one of my favorite things EVER. Put it on ice cream and it will change your world forever. You can also add more (½ cup or so) of evaporated milk and use it over pancakes. You won’t be sorry! It is so good I could eat it straight out of the pan with a spoon. Rich and buttery, it is the best caramel topping you will ever have. It is much better than anything you can get in a can or a bottle. It’s a little extra work, but it is definitely worth the effort.
Frequently Asked Questions
If You’re Into Pumpkin
When it comes to favorite fall flavors, pumpkin definitely tops the list. If this recipe gets you in the mood for even more pumpkin, you might give our Yummy Pumpkin Eclair Cake, Pumpkin Pie Cobbler, Pumpkin Coffee Cake, Pumpkin Drop Cookies, or our Pumpkin Mousse Cheesecake a try. Or sample this Pumpkin Dip with Gingersnaps. It’ll turn your pumpkin dessert experience inside out.
How To Make Pumpkin Cheesecake
Pumpkin Bread – 3 Ways!
Pumpkin Pasties
Pumpkin Coffee Cake
Pumpkin Chocolate Chip Muffins
Share It on Instagram!
