Ingredients: |
Ingredients: CRUST:
1 ½ cup Gingersnap Cookie Crumbs
¾ cup finely chopped pecans or walnuts (optional)
6 tablespoons unsalted butter, melted
FILLING:
3-8oz packages Cream Cheese at room temperature
1 cup Sugar
1 teaspoon Cinnamon
¾ teaspoon Ginger
¼ teaspoon ground Cloves
¼ teaspoon Nutmeg, freshly grated if possible
1 ¼ cup Pumpkin puree
5 large Eggs
½ cup Heavy Cream
CARAMEL SAUCE:
½ cup Butter
½ cup Brown Sugar
¼ cup Milk
½ teaspoon Vanilla Extract
Dash of Salt
SWEETENED WHIPPED CREAM:
1 cup heavy Cream
½ teaspoon granulated Sugar
½ teaspoon Vanilla Extract
GARNISH:
¼ cup Gingersnap Cookies, coarsely crushed for larger crumbs that used in crust.
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Directions: |
Directions:CRUST:
Lightly butter a 10”x2” round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl and mix well. Press mixture firmly into prepared pan and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.
FILLING:
In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. Pour batter into crust and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover and refrigerate at least 4 hours. When cheesecake is completely chilled, lower pan into a hot water bath for 2-3 minutes to loosen crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake and turn it right side up.
CARAMEL SAUCE:
Put all ingredients except vanilla in a small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approx 5 minutes then stir in vanilla extract.
SWEETENED WHIPPED CREAM:
Whip cream on high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake
GARNISH:
Pipe sweetened whipped cream on top of cheesecake. Sprinkle top with reserved crumbs. Drizzle with caramel sauce.
Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in freezer. |
This recipe for Pumpkin Cheesecake from Olive Garden is from