Swirled Pumpkin and Caramel Cheesecake

"I got this recipe from my email "new daily recipes from gophercentral - A HUGE hit - everyone loved it!"
 
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photo by Jesstra photo by Jesstra
photo by Jesstra
Ready In:
1hr 45mins
Ingredients:
13
Yields:
1 cheesecake
Serves:
10
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ingredients

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directions

  • Crust:

  • Preheat oven to 350 degrees.
  • Finely grind crushed cookies, pecans, and sugar in food processor.
  • Add melted butter and blend until combined.
  • Press crust mixture onto bottom and up sides of 9 inch diameter springform pan with 2 3/4 inch high sides.
  • Filling:

  • Use electric mixer to beat cream cheese and sugar in large bowl until light.
  • Transfer 3/4 cup of mixture to small bowl, cover tightly and refrigerate to use for topping.
  • Add pumpkin, 4 TBS of the whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined.
  • Add eggs 1 at a time, beating until just combined.
  • Pour filling into crust (will almost fill entire pan).
  • Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
  • Transfer cheesecake to rack to cool for about 10 minutes.
  • Run knife around cake pan sides to loosen cheesecake.
  • Cover tightly and refrigerate overnight.
  • Bring remaining 3/4 cup cream cheese mixture to room temperature.
  • Add remaining 5 TBS of whipping cream to cream cheese mixture and stir to combine.
  • Press down firmly on edges of cheesecake to even thickness.
  • Pour cream cheese mixture over cheesecake, spread evenly.
  • Spoon caramel sauce in lines over cream cheese mixture.
  • Using tip of knife, swirl caramel sauce into cream cheese mixture.
  • Refrigerate until ready to serve.
  • Release pan sides from cheesecake.
  • Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
  • Pipe decorative border around cheesecake and serve.

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Reviews

  1. Absolutely wonderful!! To lower the calories, I wanted to try lowfat cream cheese, but nervous the consistency wouldn't be quite right... so I tried 3 regular and 1 lowfat. (I'm sure that'll knock a few calories off each serving...lol). I also used a graham cracker crust recipe instead the gingersnaps...not a fan. My new cheesecake trick is to monitor the internal temperature...once it reaches 150 degrees, it's done. No more overcooked cheesecakes for me.
     
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