PUMPKIN CHEESECAKE WITH CARAMEL SAUCE
Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
- In large bowl, beat cream cheese and granulated sugar 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 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. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 135 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 31 g, TransFat 1 g
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Sarah elliott
[email protected]I love this cheesecake! It's the perfect balance of sweet and tart. The crust is also amazing.
Elsa Elsa patel
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious and decadent.
hulda flores
[email protected]I've been making this cheesecake for years, and it's always a hit. It's the perfect dessert for any occasion.
Mohamed Bah
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Sohan Molla
[email protected]This cheesecake was a disaster! The crust was soggy, and the cheesecake filling was curdled. I don't know what went wrong.
Zameer Hussain
[email protected]I'm not a big fan of pumpkin cheesecake, but I thought I'd give this recipe a try. I was pleasantly surprised! The cheesecake was delicious, and the caramel sauce was the perfect topping. I'll definitely be making this again.
Jeremy McCallum
[email protected]This is the best pumpkin cheesecake I've ever had! The crust is perfect, and the cheesecake filling is so creamy and flavorful. I love the addition of the caramel sauce. It really takes this cheesecake to the next level.
Fahad Said
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as well as I hoped. The crust was too crumbly, and the cheesecake filling was a little too dense. I'm not sure what I did wrong.
Md Sohail
[email protected]This cheesecake is absolutely amazing! The flavors are perfectly balanced, and the texture is so creamy and smooth. I will definitely be making this again and again.
Shehriyar's Birds news
[email protected]The crust was a little too thick for my liking, but the cheesecake filling was delicious. I'll try using a thinner crust next time.
Misge Chekole
[email protected]I made this cheesecake for a party, and it was a huge success! Everyone loved it. I'll definitely be making it again.
Louise
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
Johanna Santiago
[email protected]I've made this cheesecake several times now, and it's always a hit! It's so easy to make, and it always turns out perfectly. The cheesecake is creamy and flavorful, and the caramel sauce is rich and decadent. I highly recommend this recipe!
Riley Jarrells
[email protected]This pumpkin cheesecake with caramel sauce is a true delight! The creamy cheesecake filling is perfectly complemented by the rich caramel sauce, and the graham cracker crust adds a nice touch of crunch. I especially love the way the pumpkin spice fla