Caramel Swirled Pumpkin Cheesecake

Submitted by bayou-mimi

"OMG I have died and gone to heaven.. this is so good. A friend makes these and brings them as hostess gifts.. I finally talked her out of the recipe. Yes, I asked her if I could share it here. This is a keeper in our family. Time does not include the overnight chilling"

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 10

ingredients

• Crust

• 1 1⁄2 cups ground gingersnap cookies
• 1 1⁄2 cups toasted pecans (about 6 ounces)
• 1⁄4 cup firmly packed brown sugar
• 1⁄4 cup unsalted butter, melted

• Filling

• 4 (8 ounce) packages cream cheese, room temperature
• 1 2⁄3 cups sugar
• 1 1⁄2 cups canned solid-pack pumpkin
• 9 tablespoons whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 4 large eggs
• 4 tablespoons purchased caramel sauce
• 1 cup sour cream

directions

1. Crust: Preheat oven to 350 degrees.
2. Finely grind crushed cookies, pecans and sugar in processor.
3. Add melted butter and blend until combined.
4. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
5. Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
6. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
7. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
8. Add eggs 1 at a time, beating just until combined.
9. Pour filling into crust (filling will almost fill pan).
10. Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
11. Transfer cheesecake to rack and cool 10 minutes.
12. Run small sharp knife around cake pan sides to loosen cheesecake.
13. Cool.
14. Cover tightly and refrigerate overnight.
15. Bring remaining 3/4 cup cream cheese mixture to room temperature.
16. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
17. Press down firmly on edges of cheesecake to even thickness.
18. Pour cream cheese mixture over cheesecake, spreading evenly.
19. Spoon caramel sauce in lines over cream cheese mixture.
20. Using tip of knife, swirl caramel sauce into cream cheese mixture.
21. (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake.
22. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
23. Pipe decorative border around cheesecake and serve.

Reviews

[Shannon Cooks]

Made this for Thanksgiving this year and it was quite a hit! The cheesecake is beautiful, especially with the swirled caramel on top. I will make this again definitely, but I think that next time I will double the reserved cream cheese/sugar mixture, or maybe add some whipped cream to it, as the cake is dense and needs a little more "fluff" on top. P.S. I also had LOTS of extra caramel sauce on hand to drizzle on top of each slice - the little bit on top is definitely not enough!

 

[mary winecoff]

I made this for Thanksgiving and I do have to say that if your neighbor wants me on her gift list PLEASE give her my name! This was the best cheesecake!! I did not use the sour cream topping and for 2 Tablespoons of the whipped cream in the cream cheese topping I substituted a caramel liquor. YUM YUM! I also found this cheesecake fairly easy to make. Thank you very much!