PUMPKIN-CARAMEL CHEESECAKE
Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h30m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
- Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
- In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 3 tablespoons granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
- In chilled medium bowl, beat remaining topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g
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vidalia meza
[email protected]This cheesecake is a must-try for pumpkin lovers.
Ruben Lomeli
[email protected]I'll definitely be making this cheesecake again.
Hesandu Nimsara
[email protected]This cheesecake was a lot of work, but it was worth it.
Marcela Torres
[email protected]I had a hard time finding all of the ingredients for this recipe.
Wagwan Comedy's
[email protected]The crust was a little dry, but the filling was delicious.
Yancie Momofmanyx
[email protected]This cheesecake is a bit too sweet for me, but it's still good.
Wandera Ivan
[email protected]I've never had pumpkin caramel cheesecake before, but I'm glad I tried it. It's amazing!
Umair Depal3
[email protected]This cheesecake is so rich and decadent. It's the perfect dessert for a special occasion.
Enjeel Ansari
[email protected]I'm not a big fan of pumpkin, but I actually really liked this cheesecake.
Nankya Natasha
[email protected]I love the combination of pumpkin and caramel. This cheesecake is perfect for fall.
Babar Afridi
[email protected]Delicious!
R.L.F. Productions
[email protected]This was my first time making a cheesecake and it turned out great! I'll definitely be making this again.
Srabon SM
[email protected]The crust was a little dry, but the filling was delicious. Overall, I enjoyed this cheesecake.
Jahid Hasan Mle
[email protected]This cheesecake was a lot of work, but it was worth it. It's the perfect fall dessert.
Glory Okoli
[email protected]The pumpkin caramel cheesecake was a bit too sweet for my taste, but it was still good.
Thulani Hlahleni
[email protected]This cheesecake was easy to make and turned out beautifully. I'm so glad I tried this recipe!
Gul javed
[email protected]I've made this cheesecake a few times now and it's always a crowd-pleaser. The pumpkin and caramel flavors are so rich and decadent.
Yung Rello
[email protected]This pumpkin caramel cheesecake was a hit! The flavors were perfectly balanced and the texture was smooth and creamy. I'll definitely be making this again.