Home Party Dessert Recipe
9/26/2007
Pumpkin Cheesecake with Caramel Swirl
>serves 10<
Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans(about 6 oz)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 8oz packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 T whipping cream
1 t ground cinnamon
1 t ground allspice
4 large eggs
1 T purchased caramel sauce
1 cup sour cream
>how to make<
For Crust:
* Preheat oven to 350 degrees.
* Finely grind ground cookies, pecans and sugar in processor.
* Add melted butter and blend until combined.
* Press crust mixture onto bottom and up sides of 9" diameter springform pan with 2 3/4" high sides.
For Filling:
* 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 T whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
* Add eggs 1 at a time, beating just until combined.
* Pour filling into crust (filling will almost fill pan).
* Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 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 cheese mixture to room temperature.
* Add remaining 5 T whipping cream to cream cheese mixture and stir to combine.
* Press down firmly on edges of cheesecake to even thickness.
* Pour cream cheese mixture over cheesecake, spreading evenly.
* Spoon caramel sauce in lines over cream cheese mixture.
* Using tip of knife, swirl caramel sauce into cream cheese mixture.
( Can be prepared 1 day ahead. Cover and refrigerate.)
* Release pan sides from cheesecake.
* Spoon sour cream into pastry bag fitted with small star tip(do not stir before using).
* Pipe decorative border around cheesecake and serve.
>notes<
* I used a square pan for party serving. The original recipe comes from Bon Appetit.
>serves 10<
Crust:
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans(about 6 oz)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
4 8oz packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 T whipping cream
1 t ground cinnamon
1 t ground allspice
4 large eggs
1 T purchased caramel sauce
1 cup sour cream
>how to make<
For Crust:
* Preheat oven to 350 degrees.
* Finely grind ground cookies, pecans and sugar in processor.
* Add melted butter and blend until combined.
* Press crust mixture onto bottom and up sides of 9" diameter springform pan with 2 3/4" high sides.
For Filling:
* 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 T whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
* Add eggs 1 at a time, beating just until combined.
* Pour filling into crust (filling will almost fill pan).
* Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 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 cheese mixture to room temperature.
* Add remaining 5 T whipping cream to cream cheese mixture and stir to combine.
* Press down firmly on edges of cheesecake to even thickness.
* Pour cream cheese mixture over cheesecake, spreading evenly.
* Spoon caramel sauce in lines over cream cheese mixture.
* Using tip of knife, swirl caramel sauce into cream cheese mixture.
( Can be prepared 1 day ahead. Cover and refrigerate.)
* Release pan sides from cheesecake.
* Spoon sour cream into pastry bag fitted with small star tip(do not stir before using).
* Pipe decorative border around cheesecake and serve.
>notes<
* I used a square pan for party serving. The original recipe comes from Bon Appetit.
Labels: caramel sauce, Cheesecake, cream cheese, gingersnap cookies, pumpkin
