AOA Today - Pumpkin Cheesecake with Caramel
Tired of eating the same pumpkin pie every year for Thanksgiving dessert? Why not surprise your family this holiday and try something delectably different with this easy-to-make, mouth-watering pumpkin cheesecake recipe that serves ten people.
Crust:
1 1/2 cups finely ground gingersnap cookies
1 1/2 cups toasted pecans, finely ground
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1. Combine ground cookies, ground pecans, and sugar in a bowl. Then, add melted butter and mix until combined.
2. Press crust mixture onto bottom and sides of a 9-inch diameter springform pan with 2 3/4-inch-high sides. Set aside.
Filling:
4 -8 ounce packages cream cheese, softened
1 2/3 cups granulated sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon caramel sauce
1. Preheat oven to 350ºF.
2. Using an electric mixer, beat the cream cheese and sugar in a large bowl until light. Transfer 3/4 cup mixture to small bowl, cover tightly, and refrigerate to use for topping.
3. Add pumpkin, 4 tablespoons whipping cream, cinnamon, and allspice to mixture in a large bowl and beat until well combined. Add eggs one at a time, beating just until combined.
4. Pour filling into crust. (The filling will almost fill the pan). Bake about 1 hour and 15 minutes until the cheesecake puffs, the top browns, and the center moves only slightly when the pan is shaken. Transfer cheesecake to rack and cool 10 minutes.
5. Run a sharp knife around the sides of the cake pan to loosen the cheesecake. Cool, cover tightly, and refrigerate several hours or overnight.
6. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add the remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even the thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon the caramel sauce in lines over cream cheese mixture. Using the tip of a knife, swirl the caramel sauce into the cream cheese mixture. Release the pan sides from the cheesecake and serve.
1 1/2 cups finely ground gingersnap cookies
1 1/2 cups toasted pecans, finely ground
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1. Combine ground cookies, ground pecans, and sugar in a bowl. Then, add melted butter and mix until combined.
2. Press crust mixture onto bottom and sides of a 9-inch diameter springform pan with 2 3/4-inch-high sides. Set aside.
Filling:
4 -8 ounce packages cream cheese, softened
1 2/3 cups granulated sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon caramel sauce
1. Preheat oven to 350ºF.
2. Using an electric mixer, beat the cream cheese and sugar in a large bowl until light. Transfer 3/4 cup mixture to small bowl, cover tightly, and refrigerate to use for topping.
3. Add pumpkin, 4 tablespoons whipping cream, cinnamon, and allspice to mixture in a large bowl and beat until well combined. Add eggs one at a time, beating just until combined.
4. Pour filling into crust. (The filling will almost fill the pan). Bake about 1 hour and 15 minutes until the cheesecake puffs, the top browns, and the center moves only slightly when the pan is shaken. Transfer cheesecake to rack and cool 10 minutes.
5. Run a sharp knife around the sides of the cake pan to loosen the cheesecake. Cool, cover tightly, and refrigerate several hours or overnight.
6. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add the remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even the thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon the caramel sauce in lines over cream cheese mixture. Using the tip of a knife, swirl the caramel sauce into the cream cheese mixture. Release the pan sides from the cheesecake and serve.
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