Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust |
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Prep Time: 29 Minutes Cook Time: 95 Minutes |
Ready In: 124 Minutes Servings: 1 |
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With a yummy gingersnap cookie crust, this creamy pumpkin cheesecake is just what you need to wow your dinner guests during the autumn season. Ingredients:
12 crisp gingersnaps |
1 cup all-purpose flour |
2/3 cup chopped pecans |
1/3 cup firmly packed light brown sugar |
1/2 cup butter, softened |
4 (8-ounce) packages cream cheese, softened |
1 2/3 cups granulated sugar |
4 large eggs |
1 cup canned unsweetened pumpkin |
8 tablespoons whipping cream, divided |
1 teaspoon pumpkin pie spice |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
3 tablespoons caramel topping |
Directions:
1. Process first 4 ingredients in a food processor until finely ground. Add butter; pulse 8 to 10 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan.
2. Bake at 350° for 20 minutes. Cool completely on a wire rack.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Add granulated sugar, beating just until blended. Reserve 3/4 cup cream cheese mixture for topping; cover and chill. Add eggs, 1 at a time, to remaining cream cheese mixture, beating just until blended after each addition.
4. Combine pumpkin, 5 tablespoons whipping cream, and next 3 ingredients; add to cream cheese mixture, beating just until blended. Pour batter into prepared crust.
5. Bake at 325° for 1 hour and 15 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool on a wire rack. Soften reserved cream cheese mixture; spread evenly over cheesecake. Drizzle caramel topping over cream cheese layer; gently swirl with a knife to create a marbled effect. Cover and chill 8 hours. Store in refrigerator.
6. Tip: Make sure you don't cut into the cheesecake when swirling the caramel layer.
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