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Category: Recipes
Prep Time: Cook Time: Total Time:
Crust:
1 ½ cup butter cookie crumbs (about 15-20 butter cookies finely crushed)
3 Tbsp. melted butter
9" spring form pan
Filling:
1 ½ lb. cream cheese (3 8oz. blocks)
1 14oz. canned pumpkin (not pie filling)
1 cup granulated sugar
5 large eggs
¼ tsp. kosher salt
2 teaspoons lemon juice
1 tsp. vanilla extract
1 tsp. butternut flavoring
1 tsp. almond extract
¼ cup all-purpose flour
½ teaspoon Spice mix*
8 oz sour cream
Topping:
4 tablespoons caramel syrup
¼ cup chopped walnuts
Preparation of water bath:
Place two 8” inch round cake pans of water on bottom rack in the oven as it preheats to 325 degrees.
Refill the pans with water before you place cheesecake in the oven to bake.
Crust:
Mix melted butter with butter cookie crumbs and press in spring form pan to cover the bottom.
Filling:
All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a medium setting during the mixing process. Add pumpkin and sugar gradually and continue beating mixture until smooth. Add eggs one at a time and continue to beat until blended. Add lemon juice, the flavorings, salt, Spice mix* and flour. Mix into filling until smooth. Add the sour cream and beat well until well blended into filling. Pour cheesecake filling into the spring form pan. Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour and 15 minutes or until done. When time is up prop the oven door open and let the cheesecake stay in the oven for 45 minutes. Remove from oven, drizzle two tablespoons of caramel on surface of cheesecake. Lightly spread caramel over surface of cheesecake. Sprinkle chopped walnuts over syrup. Drizzle 2 tablespoons caramel topping over chopped walnut pieces and place back in oven with door open enough to allow cooling to take place. When cheesecake is cooled, refrigerate.
*Spice mix
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Mix together and store in Ziploc bag for up to 3 months
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Gourmade Cookies Pumpkin pleasures Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Crust:
1 ½ cup butter cookie crumbs (about 15-20 butter cookies finely crushed)
3 Tbsp. melted butter
9" spring form pan
Filling:
1 ½ lb. cream cheese (3 8oz. blocks)
1 14oz. canned pumpkin (not pie filling)
1 cup granulated sugar
5 large eggs
¼ tsp. kosher salt
2 teaspoons lemon juice
1 tsp. vanilla extract
1 tsp. butternut flavoring
1 tsp. almond extract
¼ cup all-purpose flour
½ teaspoon Spice mix*
8 oz sour cream
Topping:
4 tablespoons caramel syrup
¼ cup chopped walnuts
Preparation of water bath:
Place two 8” inch round cake pans of water on bottom rack in the oven as it preheats to 325 degrees.
Refill the pans with water before you place cheesecake in the oven to bake.
Crust:
Mix melted butter with butter cookie crumbs and press in spring form pan to cover the bottom.
Filling:
All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy. Keep mixer on a medium setting during the mixing process. Add pumpkin and sugar gradually and continue beating mixture until smooth. Add eggs one at a time and continue to beat until blended. Add lemon juice, the flavorings, salt, Spice mix* and flour. Mix into filling until smooth. Add the sour cream and beat well until well blended into filling. Pour cheesecake filling into the spring form pan. Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour and 15 minutes or until done. When time is up prop the oven door open and let the cheesecake stay in the oven for 45 minutes. Remove from oven, drizzle two tablespoons of caramel on surface of cheesecake. Lightly spread caramel over surface of cheesecake. Sprinkle chopped walnuts over syrup. Drizzle 2 tablespoons caramel topping over chopped walnut pieces and place back in oven with door open enough to allow cooling to take place. When cheesecake is cooled, refrigerate.
*Spice mix
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Mix together and store in Ziploc bag for up to 3 months
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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