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Pumpkin Cheesecake with Caramel Swirl Recipe

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This recipe for Pumpkin Cheesecake with Caramel Swirl, by , is from The Brander Family 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!

Brenda Brander


1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans
1/4 cup brown sugar
1/4 cup butter, melted

4 8oz. pkgs. cream cheese
1 2/3 cups sugar
1 1/2 cups pumpkin puree
9 tbsp. whipping cream
1 tsp, cinnamon
1 tsp. allspice
4 large eggs

1 tbsp. caramel sauce

Preheat oven to 350F. Finely grind 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 springform pan.

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 pumpkin, 4 tbsp. whipping cream, cinnamon and all spice to mixture in large bowl and beat until well combined. Add eggs, one at a time, beating just until combined. Pour filling into crust. Bake until cheesecake puffs, browns and centre moves only slightly when pan is shaken, about 1 hour and 15 minutes. Transfer 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 chess mixture to room temperature. Add remaining 5 tbsp. whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Spread topping over. Swirl caramel sauce into topping.




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