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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 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) 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.
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. Trans-
fer 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.
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SWIRLED PUMPKIN & 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 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) 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.
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. Trans-
fer 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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