Pumpkin Cheesecake With Caramel Rum Sauce

Recipe by Hazeleyes
READY IN: 1hr 30mins




  • Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
  • In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
  • Bake 8-10 minutes or until set. Cool 5 minute.
  • To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
  • For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
  • Beat in eggs, one at a time, just until blended.
  • Spoon 3 cups of the mixture onto crust; spread evenly.
  • To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
  • Spoon over mixture in pan.
  • Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
  • Turn oven off; open oven door at least 4 inches.
  • Let cheesecake remain in oven for 30 minutes.
  • Cool in pan on cooling rack for 30 minutes.
  • Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
  • For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
  • Remove from heat, and stir in the evaporated milk.
  • Let cool, and stir in the rum.
  • Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
  • Top individual slices with warm sauce and whipped cream if desired.
  • Store cheesecake in the refrigerator.