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How to Make a Pumpkin Cheesecake with Caramel Topping

Member
By Anthony Delgado
User-Submitted Article
(9 Ratings)

This is a beutiful and flavorful cheesecake pie with a layer of pumpkin and sweet caramel for the holiday season.

Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • For the Crust
  • 1 1/2 cups crushed gingersnap cookies
  • 1 1/2 cups toasted nuts (pecans, walnuts, etc.)
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter
  • For the Filling
  • 32 ounces of cream cheese
  • 1 2/3 cups sugar
  • 1 1/2 cups canned pumpkin
  • 9 tablespoons whipping cream
  • 1 tsp vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. alspice
  • 1/2 tsp salt 4 large eggs
  • 1 tablespoon purchased caramel sauce
  • For the Caramel Sauce
  • 1 cups water
  • 1 tablespoons butter
  • 1.5 tablespoons brown sugar
  • 1 tablespoons cornstarch
  • 1.5 tablespoons water
  1. Step 1

    The Crust: Preheat oven to 350°F. Place nuts and cookies in food processor and blend to powder. Add butter and blend until combined. Press crust mixture into a greased 9" pie tin.

  2. Step 2

    The Filling: Put cream cheese, whipping cream and sugar into a large bowl. Beat with electric mixture until well combined. Put about 3/4 cup of the mixture into small bowl and refrigerate. Add the pumpkin, eggs, vanilla, salt and spices to mixture in large bowl and beat until well combined.

  3. Step 3

    Pour the filling into the crust. Be careful not to collapse the edges. Bake until top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Cover and refrigerate overnight.

  4. Step 4

    The Caramel Sauce: In a small cold saucepan, combine 2 cups water, butter, and brown sugar. Add this to heat bring to a boil, and remove from heat.

  5. Step 5

    In a small cup, mix together cornstarch and 3 tablespoons water. Stir the mixture into sauce. Cook over medium heat and heat for 5 minutes. Remove from heat and allow it to cool to room temperature.

  6. Step 6

    Bring remaining cream cheese mixture up to room temperature. Pour cream cheese mixture over cheesecake, spreading evenly.

  7. Step 7

    Spoon the caramel sauce in lines over cream cheese mixture. Using the tip of a knife, swirl the caramel sauce into cream cheese mixture.

Comments  

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on 7/25/2008 Ooooiie, this sounds delicious!

favefive said

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on 11/26/2007 Yum! Thanks for sharing this recipe... :)

favefive said

Flag This Comment

on 11/26/2007 Yum! Thanks for sharing this recipe... :)

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