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    You are in: Home / Recipes / Pumpkin and Caramel Swirled Cheesecake Recipe
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    Pumpkin and Caramel Swirled Cheesecake

    Pumpkin and Caramel Swirled Cheesecake. Photo by Felix4067

    1/1 Photo of Pumpkin and Caramel Swirled Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    45 mins

    1 hrs 15 mins

    Felix4067's Note:

    Deliciously sinful, not-too-rich tasting cheesecake alternative to the traditional pumpkin pie. Even the kids liked this one.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Directions:

    1. 1
      Crust: Preheat oven to 350 degrees.
    2. 2
      Finely grind crushed cookies, pecans and sugar in processor.
    3. 3
      Add melted butter and blend until combined.
    4. 4
      Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
    5. 5
      Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
    6. 6
      Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
    7. 7
      Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
    8. 8
      Add eggs 1 at a time, beating just until combined.
    9. 9
      Pour filling into crust (filling will almost fill pan).
    10. 10
      Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
    11. 11
      Transfer cheesecake to rack and cool 10 minutes.
    12. 12
      Run small sharp knife around cake pan sides to loosen cheesecake.
    13. 13
      Cool.
    14. 14
      Cover tightly and refrigerate overnight.
    15. 15
      Bring remaining 3/4 cup cream cheese mixture to room temperature.
    16. 16
      Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
    17. 17
      Press down firmly on edges of cheesecake to even thickness.
    18. 18
      Pour cream cheese mixture over cheesecake, spreading evenly.
    19. 19
      Spoon caramel sauce in lines over cream cheese mixture.
    20. 20
      Using tip of knife, swirl caramel sauce into cream cheese mixture.
    21. 21
      (Can be prepared 1 day ahead. Cover and refrigerate.) Release pan sides from cheesecake.
    22. 22
      Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
    23. 23
      Pipe decorative border around cheesecake and serve.
    24. 24
      *OR,you can omit the sour cream border and just cut gingersnap cookies in half and use as a decorative border.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on January 03, 2008

      55

      Made this for thanksgiving and everyone wants me to make them one now. Some are even offering to pay me! Delicious! Thanks Felix4067!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin and Caramel Swirled Cheesecake

    Serving Size: 1 (253 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 779.4
     
    Calories from Fat 539
    69%
    Total Fat 59.9 g
    92%
    Saturated Fat 30.6 g
    153%
    Cholesterol 225.2 mg
    75%
    Sodium 434.0 mg
    18%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 2.8 g
    11%
    Sugars 40.8 g
    163%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    gingersnap cookies

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