PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE

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Pumpkin Cheesecake With Caramel Rum Sauce image

I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert.

Provided by Hazeleyes

Categories     Dessert

Time 1h30m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 13

2 cups crushed cinnamon graham crackers
1/4 cup melted butter
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1/2 teaspoon cardamom
1/4 cup butter or 1/4 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup evaporated milk
1 -2 tablespoon rum

Steps:

  • Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
  • In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
  • Bake 8-10 minutes or until set. Cool 5 minute.
  • To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
  • For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
  • Beat in eggs, one at a time, just until blended.
  • Spoon 3 cups of the mixture onto crust; spread evenly.
  • To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
  • Spoon over mixture in pan.
  • Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
  • Turn oven off; open oven door at least 4 inches.
  • Let cheesecake remain in oven for 30 minutes.
  • Cool in pan on cooling rack for 30 minutes.
  • Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
  • For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
  • Remove from heat, and stir in the evaporated milk.
  • Let cool, and stir in the rum.
  • Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
  • Top individual slices with warm sauce and whipped cream if desired.
  • Store cheesecake in the refrigerator.

Adrian Markaj
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This cheesecake was a disaster! It didn't set properly and it tasted terrible.


Anil kapali
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I would definitely make this cheesecake again. It was so easy to make and it turned out so delicious.


Wilkister Shimzali
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This cheesecake was perfect! It was the perfect balance of sweet and tart.


Fulchand Sk
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I loved the caramel rum sauce, but the cheesecake itself was a bit bland.


Anees Kutchi
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This cheesecake was a bit too dense for my taste, but the flavor was good.


Abduselam Taye
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I thought this cheesecake was just okay. It wasn't as good as I was hoping.


Sohail aminzai
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This was the best pumpkin cheesecake I've ever had! I will definitely be making it again.


Ali Kha
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I had some trouble getting the cheesecake to set properly, but it still tasted good.


Semata Ryan
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This cheesecake was a bit too sweet for my taste, but it was still good.


Naveen Adulla
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I'm not a huge fan of pumpkin, but this cheesecake was amazing! The caramel rum sauce really made it.


Malikown Malikown
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The instructions were easy to follow and the cheesecake turned out perfectly. I would definitely recommend this recipe to anyone who loves pumpkin cheesecake.


Samir Lalita
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I made this cheesecake for a party and it was a huge hit! Everyone loved it.


Montan Ferguson
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This pumpkin cheesecake with caramel rum sauce was an absolute delight! The flavors were perfectly balanced, and the texture was smooth and creamy. I especially loved the caramel rum sauce, which added a delicious boozy flavor.


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