Pumpkin Cheesecake

Ingredients

• Caramel sauce - For serving
• Whipped cream - For serving
• Eggs - 3
• Vanilla extract - 1 teaspoon
• Pumpkin pie spice - 1 teaspoon
• Pumpkin puree - 1 cup
• Sugar - 1 cup
• Cream cheese - 16 oz, softened
• Butter - 1/4 cup, melted
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Pour the cheesecake batter over the crust in the springform pan.
7. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
8. Remove from the oven and let the cheesecake cool in the pan for 10 minutes.
9. Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
10. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
11. Serve chilled with whipped cream and caramel sauce.