Pumpkin Cheesecake With Caramel Swirl

Recipe by Mizzy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Crust: Preheat oven to 350°F Finely grind ground cookies, pecans and sugar in 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.
  • For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
  • Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
  • Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
  • Add eggs 1 at a time, beating just until combined.
  • Pour filling into crust (filling will almost fill pan).
  • Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
  • Transfer cheesecake to rack and cool 10 minutes.
  • Run small sharp knife around cake pan sides to loosen cheesecake.
  • Cool.
  • Cover tightly and refrigerate overnight.
  • Bring remaining 3/4 cup cream cheese mixture to room temperature.
  • Add remaining 5 tablespoons 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, spreading evenly.
  • Spoon caramel sauce in lines over cream cheese mixture.
  • Using tip of knife, swirl caramel sauce into cream cheese mixture.
  • (Can be prepared 1 day ahead. Cover and refrigerate.).
  • 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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