Pumpkin, Caramel, Pecan Cheesecake | Recipe Cart
This light and creamy pumpkin chesecake is made in the Intant Pot and topped with homemade two-ingredient caramel sauce and buttery pecans.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Ingredients
- 3/4 cup Ginger Snaps (about 20 cookies)
- 2 tablespoons pecans
- 2 tablespoons butter, melted
- 2 8 ounce packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 14 caramels
- 2 tablespoons milk
- 2 tablespoons chopped pecans
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