PUMPKIN-CARAMEL CHEESECAKE
Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.
Provided 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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Kamari Hammonds
[email protected]Overall, this is a very good pumpkin caramel cheesecake. I would definitely recommend it.
A2Z Aminur
[email protected]I would recommend using a different type of crust for this cheesecake. The graham cracker crust is a bit too sweet.
Mokgadi Grace
[email protected]This cheesecake is a bit too dense for my taste, but it's still very good.
Shaza Mkanna
[email protected]I love the way the pumpkin and caramel flavors complement each other in this cheesecake.
Heavy Ncube
[email protected]This cheesecake is perfect for a fall gathering. It's sure to be a hit!
Rockedbabu Moral
[email protected]This cheesecake is very rich and decadent. I would recommend serving it with a dollop of whipped cream or ice cream.
Elisabeth Mashilo
[email protected]I think the caramel sauce is a bit too thick, but the cheesecake itself is very good.
OTU ROLAND
[email protected]I had some trouble getting the cheesecake out of the springform pan, but it was still delicious.
Travis Hewitt
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Madoo Vasish
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
WMSHEIKH007 WMSHEIKH007
[email protected]This cheesecake is so decadent and rich. It's perfect for a special occasion.
Wasantha Kumari
[email protected]I've tried many pumpkin cheesecake recipes, but this one is by far the best. The crust is perfectly graham cracker-y and the filling is creamy and smooth.
Kevin Okello
[email protected]I love the combination of pumpkin and caramel in this cheesecake. It's the perfect fall dessert.
Mando Ayad
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Jade Williams
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of pumpkin, but I'm so glad I did! The pumpkin flavor is subtle and the caramel sauce is divine.
Timera Dixon
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it's always a hit at parties.
collin moodley
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. The caramel sauce is the perfect finishing touch.
Danny Knight
[email protected]This pumpkin caramel cheesecake was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was creamy and smooth.