Instructions:
Prepare the Crust:
Preheat the oven to 325°F (165°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
Firmly press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then allow to cool.
Cream Cheese Layer:
In a mixing bowl, beat the softened cream cheese with sugar until smooth.
Mix in the egg and vanilla extract.
Spread evenly over the cooled crust.
Pumpkin Cheesecake Layer:
In the same bowl, beat the cream cheese with pumpkin puree, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth.
Gently pour this mixture over the cream cheese layer.
Baking:
Bake in the preheated oven for 60-70 minutes or until the cheesecake is set.
Turn off the oven, slightly open the door, and let the cheesecake cool inside for about 1 hour.
Refrigerate for at least 4 hours before serving.
Top & Serve:
Just before serving, drizzle with caramel sauce and add a dollop of whipped cream.
Prep Time: 25 mins | Cook Time: 1 hr 10 mins | Total Time: 5 hrs 35 mins | Servings: 12 slices
