Pumpkin Caramel Cheesecake Recipe

Pumpkin Caramel Cheesecake Recipe

Ingredients:

For the Crust:
1 1/2 c of gingersnap cookies (ground)
1 1/2 c of pecans; toasted
1/4 c of sugar (brown)
1/4 c of melted butter (unsalted)

For the Filling:
1 2/3 c of sugar (white)
1 1/2 c of pumpkin (canned)
9 Tbsps of whipping cream
1 tsp of cinnamon (ground)
1 tsp of allspice (ground)
4 pcs of eggs (large)
4 Tbsps of caramel sauce
1 c of sour cream
32 oz of cream cheese; softened

Instructions:

Preheat the oven at 350 degrees F.

Place cookies, sugar, and pecans in a food processor; grind. Add butter then blend well. Place the mixture on a 9 inch diameter (springform) pan. Press firmly onto the base and sides.

For the filling, beat the sugar and cream cheese inside a bowl till it becomes light. Save (3/4 cup) of the frosting to be used later; cover it tightly.

Add the pumpkin, (4 tablespoons) whip cream, allspice, and cinnamon onto the bowl; beat thoroughly till blended well. Add the eggs, beating them individually.

Transfer the filling onto the crust. Bake till the cheesecake has puffed and the top has browned, at about an hour and fifteen mins.

Let it cool then remove it from the pan, cover it tightly then place inside the refrigerator overnight.

Get the reserved frosting and let it set (at room temperature) then add the rest of the whip cream (5 tablespoons); stir well. Spread evenly onto the cheesecake.

Drizzle the (caramel) sauce over the frosting and swirl with a spatula. Place the sour cream inside a bag pipe and pipe decoratively over the cheesecake.

>> Pumpkin Caramel Cheesecake Recipe