Pumpkin Cheesecake Creme Caramel Recipe

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Pumpkin Cheesecake Creme Caramel
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Ingredients
13
Count
Nutrition
127
Calories
Total time
31
Minutes
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Ingredients:

  • 1 1/4 cups sugar
  • 1 (8 oz) package cream cheese, softened
  • 6 large eggs
  • 1 (12 oz) can evaporated milk
  • 1/2 cup heavy cream
  • 1/4 cup orange-flavor liqueur such as grand marnier or 1/4 cup triple sec
  • 1 pinch ground nutmeg

Directions:

  1. Preheat oven to 350°F Fill kettle or covered 4-quart saucepan with water; heat to boiling over high heat.
  2. Meanwhile, from orange, with vegetable peeler, remove 6 strips peel, about 3 by 1 each. With knife, trim off as much white pith as possible from peel. In 1-quart saucepan, heat orange peel, 3/4 cup sugar, and 1/4 cup water to boiling over medium heat; cover and cook 5 minutes. Remove cover and cook 1 to 2 minutes longer or until sugar mixture is amber in color. Pour hot caramel into 9 by 5 metal loaf pan. With fork, remove and discard orange peel. (Hold loaf pan with pot holders to protect hands from heat of caramel.) Set pan aside.
  3. In large bowl, with mixer on medium speed, beat cream cheese and remaining 1/2 cup sugar 2 minutes, occasionally scraping bowl with rubber spatula. Beat in pumpkin, then eggs, 1 at a time. Reduce speed to low; beat in evaporated milk, cream, liqueur, vanilla, cinnamon, nutmeg, and pinch salt just until well mixed.
  4. Pour pumpkin mixture through medium-mesh sieve over caramel in loaf pan, pressing it through with rubber spatula. Place loaf pan in 13 by 9 baking pan; place in oven. Carefully pour boiling water into baking pan to come three-quarters up sides of loaf pan.
  5. Bake 1 hour and 10 to 15 minutes or until knife inserted 1 inch from edge of custard comes out clean (center will jiggle). Remove loaf pan from baking pan to cool on wire rack 1 hour. Cover and refrigerate cr?me caramel at least 8 hours or overnight.
  6. To unmold, run small metal spatula or knife around sides of loaf pan; invert cr?me caramel onto serving plate. Leave loaf pan in place several minutes, allowing caramel syrup to drip from pan onto loaf. (Don't worry if some caramel remains in loaf pan.).
  7. Do ahead: Bake dessert up to 2 days ahead. Leave in loaf pan for easy transporting, and unmold at your destination. Since the shape of the dessert is unusual and there is a lot of caramel sauce, don't forget to bring a deep rectangular platter with you.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.6 Kcal (530 kJ)
Calories from fat 48.17 Kcal
% Daily Value*
Total Fat 5.35g 8%
Cholesterol 103.13mg 34%
Sodium 48.82mg 2%
Potassium 112.26mg 2%
Total Carbs 16.41g 5%
Sugars 13.97g 56%
Dietary Fiber 0.95g 4%
Protein 3.98g 8%
Vitamin C 6.7mg 11%
Vitamin A 0.2mg 7%
Iron 0.7mg 4%
Calcium 37.8mg 4%
Amount Per 100 g
Calories 159.95 Kcal (670 kJ)
Calories from fat 60.86 Kcal
% Daily Value*
Total Fat 6.76g 8%
Cholesterol 130.31mg 34%
Sodium 61.68mg 2%
Potassium 141.84mg 2%
Total Carbs 20.73g 5%
Sugars 17.65g 56%
Dietary Fiber 1.2g 4%
Protein 5.03g 8%
Vitamin C 8.5mg 11%
Vitamin A 0.3mg 7%
Iron 0.9mg 4%
Calcium 47.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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