Fall Infusion Cheesecake - We Had You At "Salted Caramel"

Fall Infusion Cheesecake - We Had You At "Salted Caramel"

LA private chef and food blogger Chloe Crampton (@chloeskitchen) also happens to be a British ex-pat. Our point? She knows her teas and sweets! Grab a fork.

Salted Caramel Tea-Infused Pumpkin Cheesecake With Cinnamon Graham Cracker Crust Recipe 

INGREDIENTS:

For The Filling: 
4 (8oz) Blocks of cream cheese
1 Can pumpkin puree 
4 large eggs
3/4 Cup granulated sugar 
1/4 Cup brown sugar 
1/4 Maple syrup 
4 Steep Echo Ascent tea bags
1/2 Cup Sour Cream 
2 Tsp Vanilla Extract
3 Tbsp All purpose flour
2 Tsp Pumpkin pie spice
1 Tsp Cinnamon
1 Tsp Kosher salt

 

For The Crust 
14 Cinnamon Graham Crackers
2 Tbsp sugar
1 Stick Butter

 For The Tea Infused Salted Caramel
4 Steep Echo Ascent tea bags
1 Stick salted butter
1 Cup granulated sugar
2/3 Cup heavy cream
2 Tsp Salt

DIRECTIONS

CHLOE'S KITCHEN BLOG >