CARAMEL PUMPKIN CHEESECAKE
Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg
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Md Rahamatullah Bachchu
mb92@yahoo.comThis cheesecake is a waste of time and ingredients.
Lee Horton
horton.lee10@hotmail.comAvoid this recipe at all costs!
Ayana Davis
davis@hotmail.co.ukI will never make this cheesecake again.
Rea Tarifa
reat@gmail.comI'm so disappointed with this recipe. I was really looking forward to trying it.
ozor innocent
i-ozor91@hotmail.comI'm not sure what went wrong, but this cheesecake was a complete failure.
zxc sannk
sannk_z@gmail.comThis cheesecake was a disaster! The crust was burnt and the filling was curdled.
CarloXDY
carloxdy22@yahoo.comI would not recommend this recipe to others.
Bahadur Okera
b-o@yahoo.comOverall, I thought this cheesecake was just okay. It wasn't as good as I was hoping it would be.
Shreyan Kunwar
k_shreyan@aol.comThe caramel sauce was a bit too runny for my taste.
Kien Felicia
felicia-kien41@aol.comI had some trouble getting the cheesecake out of the pan in one piece.
Oliver Davis
davis_o49@aol.comThe crust on this cheesecake is a bit too thick for my liking.
Ahmad Kharal
ahmad_k@hotmail.co.ukThis cheesecake is a bit too sweet for my taste, but it's still very good.
Arslan Shabbir
s_arslan82@hotmail.comI made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Dibya Neupane
ndibya11@hotmail.comThis cheesecake is so rich and decadent. It's perfect for a special occasion.
Shahid Gohar
shahid_gohar3@hotmail.frThe caramel sauce is the perfect finishing touch to this cheesecake.
dan d.
d.dan@yahoo.comThe crust on this cheesecake is amazing! It's so buttery and flaky.
Daniel Low
dlow12@yahoo.comI love the combination of caramel and pumpkin in this cheesecake. It's the perfect fall dessert.
Ochayi Blessing
ob29@gmail.comThis cheesecake is a bit time-consuming to make, but it's worth the effort. The results are stunning and the taste is incredible.
Hedoy Hasan
h_hasan11@gmail.comI've been making this cheesecake for years and it's always a crowd-pleaser. The caramel pumpkin filling is so creamy and delicious, and the crust is the perfect balance of sweet and salty.
Abdi Naseru
abdi_n58@hotmail.comThis cheesecake was a hit at my Thanksgiving party! The caramel pumpkin filling was rich and flavorful, and the crust was perfectly crispy. I will definitely be making this again.