Wednesday, December 1, 2010
Pumpkin Caramel Cheesecake
I had to try one more pumpkin recipe before November ended. I have been eyeing this recipe for a long time. I really did make it in November but didn't try it until today. I'm glad that I made it. I probably will make it again next year, but for now I will leaven pumpkin and spice behind for peppermint and chocolate. I followed the recipe with a couple of exceptions. I didn't use the caramel sauce or pecans in it because I have some fussy eaters. Instead, I put the caramel sauce and the pecans on top at serving time so everyone can have their way and be happy.
Most of the ingredients.
Use store bought ginger snaps and crush them in a food processor if you have one. Add the brown sugar and melted butter and mix together . Dump into a 10 inch spring form pan and pat down evenly along the bottom and a little up the sides of the pan. Put in the refrigerator to chill while you make the filling.
Mix the four packages of cream cheese and the sugar together and mix until creamy!
Add the pumpkin and spices to the cream cheese and mix well.
Add the eggs one at a time and mix well after each.
Add the cream at the end and mix just until incorporated! (I know, big words)
Into the Crust
Spread mixture evenly in the pan. I used a cookie sheet under the spring form and I'm glad I did. Some of the butter leaked out and would have made a huge mess (probably a fire) in the oven. Don't forget your cookie sheet:)
Just out of the oven. Let it cool a bit on the countertop and then add more of the caramel sauce to top it off and chill. Chill at least 4 hours.
Makes a pretty dessert on a pretty plate.
LOVE this cheesecake-not to spicy-not too pumpkin-y! JUST RIGHT!!! mmmmm:)
Recipe: PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
• FOR CRUST
• 12 ounces, weight Storebought Gingersnaps
• ½ cups Chopped Pecans
• 6 Tablespoons Butter, Melted
• 2 Tablespoons Brown Sugar
• 1 dash Salt
• 4 packages (8 0z. Packages) Cream Cheese
• 1-½ cup Sugar
• 1 can 15-ounce Pumpkin Puree (NOT Pumpkin Pie Filling)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Allspice
• ½ teaspoons Nutmeg
• 4 whole Eggs
• 2 Tablespoons Heavy Cream
• 1 jar (about 12 Oz.) Caramel Topping
• Extra Chopped Pecans
• Extra Crushed Gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.