PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Categories Cake Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 15
Steps:
- For Crust:
- Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For Filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
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Arlecxis Perez
[email protected]I would have liked more caramel swirl in the cheesecake.
Ebenezer Bonku
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Samya Magha
[email protected]I've never made a cheesecake before, but this recipe was easy to follow. The cheesecake turned out great!
Ariel Bonbones
[email protected]This cheesecake is a bit pricey to make, but it's worth it. It's so delicious and unique.
Aman Hoath
[email protected]I'm not a baker, but I was able to make this cheesecake without any problems. The instructions are very clear.
Elsawah Essam
[email protected]This cheesecake is perfect for fall. The pumpkin and caramel flavors are so warm and inviting.
Swaaat Mk
[email protected]I made this cheesecake for my family, and they loved it. Even my picky kids ate it up.
Jawad Habib
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Carmen Buchert
[email protected]I'm not a huge fan of pumpkin desserts, but this cheesecake changed my mind. It's so good!
bilal_ bourfiss
[email protected]The caramel swirl really makes this cheesecake special. It's the perfect balance of sweet and tart.
The Lioger
[email protected]I've made this cheesecake several times now, and it always turns out perfect. It's my go-to dessert for special occasions.
STsultan Ahmmed
[email protected]This pumpkin cheesecake with caramel swirl was a hit at my Thanksgiving gathering! The cheesecake was creamy and flavorful, and the caramel swirl added a delicious touch of sweetness.