Swirled Pumpkin and Caramel Cheesecake

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

I got this recipe from my email "new daily recipes from gophercentral - A HUGE hit - everyone loved it!

Ingredients Nutrition


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

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.