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1 pumpkin and caramel cheesecake on Wed Oct 22, 2008 1:36 pm




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

4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream


Preheat oven to 350 degrees. 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-diameter springform pan with 2 3/4-inch-high sides.

Using electric mixer, 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 pump-
kin, 4 tablespoons 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
tablespoons 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, spread-
ing 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 re-
spread sour cream on top or use a pastry bag to make a design on top..

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