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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 oz)
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
Filling
4 (8 oz) pkg cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tbsp whipping cream
1 tsp ground cinnamon and ground allspice
4 large eggs
4 tbsp purchased caramel sauce
1 cup sour cream
Crust: Preheat oven to 350. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9 inch springform pan with 2 3/4-inch-high sides.
Filling: 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 tbsp 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 tbsp 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.
***Avoid over-baking. Be aware that baking times are not always exact, due to variations in ovens. A perfectly baked cheesecake will be puffed around the edges, yet the center should be slightly moist and jiggly. Unless otherwise directed by your recipe, turn the oven off and allow cheesecake to remain in oven, with the door ajar, for 30 minutes or until center is completely set. Remove from the oven and cool completely on a wire rack away from drafts before refrigerating.
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SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 oz)
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
Filling
4 (8 oz) pkg cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tbsp whipping cream
1 tsp ground cinnamon and ground allspice
4 large eggs
4 tbsp purchased caramel sauce
1 cup sour cream
Crust: Preheat oven to 350. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9 inch springform pan with 2 3/4-inch-high sides.
Filling: 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 tbsp 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 tbsp 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.
***Avoid over-baking. Be aware that baking times are not always exact, due to variations in ovens. A perfectly baked cheesecake will be puffed around the edges, yet the center should be slightly moist and jiggly. Unless otherwise directed by your recipe, turn the oven off and allow cheesecake to remain in oven, with the door ajar, for 30 minutes or until center is completely set. Remove from the oven and cool completely on a wire rack away from drafts before refrigerating.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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