Pumpkin-Spice Cheesecake with Caramel Topping!

Happy Thursday-and a HUGE HAPPY, HAPPY 32nd Birthday

to my daughter, Mel!!!

I can still remember the day this beautiful lady was born!  I fell in love with her

the moment she looked up at me with those big blue eyes!

Now she is a mother-and I marvel every day at how she

juggles so much, and yet not a day goes by that she

still makes time to call her mom!

Since we'll be heading up to Mel and Andy's tomorrow to spend the weekend,

I decided to whip up a special birthday treat to bring along!

Instead of  the standard birthday cake-I thought I would combine two of Mel's favorite

sweet treats!

Pumpkin bars-and cheesecake!

When Mel takes a bite of this light and fluffy

(no-bake) cheesecake-she's going to think

I spent all day in the kitchen making it!

 But the truth is-it only took 15 minutes-and it would have been

even less, had I used a ready made crust!

Once I cut into the cheesecake and poured

warm homemade caramel sauce over it for it's photo op-

my stomach immediately started to growl.

One bite wouldn't hurt-right?  After all-a cook should always

taste their creation-just to make sure it's...perfect.

It was.  

The buttery crust- the creamy pumpkin filling-the spices

and that caramel sauce-oh my!!

And of course, once hubby saw what I had done-

he HAD to have a piece too!

So....you guessed it-I ended up making TWO Pumpkin-Spice Cheesecakes!

But let's keep that between you and me, okay?

On a side note this quick and easy dessert would be a great alternative

to pumpkin pie this Thanksgiving season! 

Here is what you'll need!

Pumpkin-Spice Cheesecake  

Crust (you can also use ready made)

1 1/2 cups graham cracker crumbs

1/3 cup white sugar

6 Tablespoons melted butter

Cheesecake

8 ounce cream cheese (room temperature)

1/4 cup white sugar

1/4 cup brown sugar               

1 cup pumpkin (puree)

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

8 ounce whipped topping 

Caramel Sauce

1 cup packed brown sugar

1/2 cup half and half

4 Tablespoons butter

1 teaspoon vanilla

pinch of salt

Directions:

Combine ingredients for crust in mixing bowl.  Press firmly into a pie pan. In a large bowl-combine

cream cheese and sugars.  Beat until creamy.  Add pumpkin, vanilla, and spices.  Mix well.  Fold in whipped topping.  Pour over crust.  Chill for 2 hours.  Serves 8.

 Meanwhile.  In a medium saucepan-

combine sugar, half and half, butter, and salt.  Cook over medium heat for 5-7 minutes until thickened.  Remove from heat and add vanilla.  Return to heat and cook 1 minute more.  Let cool.

Pour into jar and refrigerate.

Print/Save Recipe

I hope you enjoy!  

Have a FABULOUS Thursday!

Blessings and hugs,