Salted Caramel Pumpkin Cheesecake

November 13, 2013

308

Pumpkin cheesecake is brought to the next level with salted caramel and a salty sweet crust.

Crust:

2 1/2 cups of mini pretzels (I used gluten free pretzels but if you don’t follow a gluten free diet, feel free to sub regular pretzels)
3 cups of Cinnamon Chex (which is also gluten free)
6 tablespoons of homemade salted caramel sauce

Salted Caramel Sauce:

1 cup of butter
2 cups of light brown sugar
1/2 tablespoon of vanilla
1 cup of light cream
1-2 teaspoons of sea salt *I highly recommend letting the caramel cool a bit so that it is still warm but won’t burn you and tasting it and adding salt to your liking*

Filling:

1 1/2 cups of fat free ricotta
1 cup (1 full package) of mascarpone cheese
1/8 cup of honey or maple syrup (I used honey)
1/8 cup of homemade salted caramel sauce
1 cup of pumpkin
3 eggs
1 heaping tablespoon of cinnamon
1 teaspoon of pumpkin pie spice

Start by making the salted caramel sauce. In a medium saucepan, melt 2 sticks of butter over medium low heat. When the butter is melted, add 2 cups of brown sugar and stir constantly until combined. It will...
See the full directions on my site

Nutritions

Calories
907

Sodium
1453mg
60% DV

Fat
39g
61% DV

Protein
11g
22% DV

Carbs
133g
45% DV

Fiber
5g
20% DV