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

    Swirled Pumpkin and Caramel Cheesecake. Photo by Jesstra

    1/1 Photo of Swirled Pumpkin and Caramel Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    greyghost's Note:

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

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    Ingredients:

    Serves: 10

    Yield:

    cheesec ...

    Units: US | Metric

    Crust

    Filling

    Directions:

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

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on October 21, 2011

      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.

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

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    Nutritional Facts for Swirled Pumpkin and Caramel Cheesecake

    Serving Size: 1 (253 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 768.2
     
    Calories from Fat 531
    69%
    Total Fat 59.0 g
    90%
    Saturated Fat 27.9 g
    139%
    Cholesterol 217.1 mg
    72%
    Sodium 463.5 mg
    19%
    Total Carbohydrate 54.6 g
    18%
    Dietary Fiber 2.8 g
    11%
    Sugars 44.2 g
    177%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    gingersnap cookies

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