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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup fine graham cracker crumbs (14 crackers)
1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)
1/4 cup finely chopped walnuts
2 tbsp sugar
1/4 tsp ground ginger
1/2 cup butter, melted
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp ground nutmeg or ground allspice
1/8 tsp ground cloves (optional)
1 (15 oz) can pumpkin
1 (5 oz) can (2/3 cup) evaporated milk
2 eggs, lightly beaten
1 (16 oz) carton sour cream
1/3 cup sugar
1 tsp vanilla extract
2 tbsp caramel ice cream topping
Chocolate curls or chocolate leaves (optional)
For crust: In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tbsp granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree F. oven for 5 minutes (do not allow crust to brown). Set aside.
For filling: In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 tsp vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 375 degree F. oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Meanwhile for topping: In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 tsp vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.
Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves. Makes 14 to 16 servings.
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PUMPKIN CHEESECAKE WITH A CARAMEL SWIRL
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup fine graham cracker crumbs (14 crackers)
1/2 cup fine gingersnap cookie crumbs (10 gingersnap cookies)
1/4 cup finely chopped walnuts
2 tbsp sugar
1/4 tsp ground ginger
1/2 cup butter, melted
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/2 cup packed brown sugar
2 tbsp cornstarch
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp ground nutmeg or ground allspice
1/8 tsp ground cloves (optional)
1 (15 oz) can pumpkin
1 (5 oz) can (2/3 cup) evaporated milk
2 eggs, lightly beaten
1 (16 oz) carton sour cream
1/3 cup sugar
1 tsp vanilla extract
2 tbsp caramel ice cream topping
Chocolate curls or chocolate leaves (optional)
For crust: In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, walnuts, the 2 tbsp granulated sugar and ginger. Stir in melted butter. Press crumb mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree F. oven for 5 minutes (do not allow crust to brown). Set aside.
For filling: In a large mixing bowl, beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, the 1 tsp vanilla, nutmeg and cloves (if you like) with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in a 375 degree F. oven for 55 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Meanwhile for topping: In a small bowl, combine sour cream, the 1/3 cup granulated sugar and the 1 tsp vanilla. Spread evenly over the top of hot cheesecake. Drizzle the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cheesecake to the oven. Bake for 5 minutes more.
Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves. Makes 14 to 16 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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