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Pumpkin Caramel Cheesecake Recipe

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This recipe for Pumpkin Caramel Cheesecake is from Alexis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1.5 cups ground gingersnap cookies
1.5 cups toasted pecans (about 6 ounces)
1/4 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

FILLING:
4 8-ounce packages cream cheese
1.5 cups sugar
1.5 cups cooked pumpkin
4 Tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup sour cream
4 eggs at room temperature
Directions:
Directions:
CRUST:
Preheat oven to 350ºF. Finely grind ground cookies, pecans and sugar in food processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter spring pan.

FILLING:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Add pumpkin, whipping cream, sour cream, cinnamon and allspice to mixture in large bowl and beat until well combined. Add egg 1 at a time, beating until just combined. Pour filling into crust. Bake until cheesecake puffs, top browns and center moves slightly when pan is shaken, about 1 hour 15 minutes.

Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours. This hopefully prevents the cheesecake from cracking. Chill in refrigerator until served. Before serving top with salted caramel sauce.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Place a pan of hot water on rack below while you bake the cheesecake, this gives it a creamier texture.

 

 

 

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