CARAMEL PECAN PUMPKIN CHEESECAKE
Nothing will get you in the fall mood like this cozy caramel pecan pumpkin cheesecake! This is the very best easy baked pumpkin cheesecake!
Provided by Tiffany
Categories Dessert
Time 1h30m
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and set aside.
Nutrition Facts : Calories 529 kcal, Carbohydrate 95 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 69 mg, Sodium 235 mg, Fiber 3 g, Sugar 65 g, ServingSize 1 serving
CARAMEL PUMPKIN PECAN CHEESECAKE
Transition into fall with the Caramel Pumpkin Pecan Cheesecake from My Food and Family. This amazing Caramel Pumpkin Pecan Cheesecake starts with a spicy gingersnap crust and gets even better-thanks to a drizzle of warm caramel and a sprinkling of pecans.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CARAMEL PUMPKIN CHEESECAKE
Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg
PUMPKIN CHEESECAKE WITH CARAMELIZED PECAN TOPPING
What a wonderful way to end your fall dinner. This cheesecake would be especially good at Thanksgiving. Using a straight-sided glass to press crumb mixture onto bottom and up sides of springform pan will make that job a little easier. This cheesecake is best if made a day ahead and adding the topping about 30 minutes before serving. I haven't included cooling time in the prep or cook time. This recipe is originally from Southern Living.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h11m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
- Bake crust at 325° for 8 minutes. Cool on a wire rack.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in cinnamon, nutmeg, and cloves.
- Pour mixture into prepared crust.
- Bake at 325° for 40 minutes or until almost set.
- Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
- Cool completely on a wire rack.
- Cover and chill 8 hours.
- Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
- Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
- Let stand 10 minutes before serving.
- Store in refrigerator.
Nutrition Facts : Calories 494.9, Fat 35.5, SaturatedFat 19.7, Cholesterol 141.9, Sodium 361, Carbohydrate 39.4, Fiber 1.3, Sugar 31.8, Protein 7.3
PUMPKIN, CARAMEL & PECAN CHEESECAKE RECIPE - (4.5/5)
Provided by á-24617
Number Of Ingredients 11
Steps:
- Heat oven to 325˚F. Chop 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-pan. Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Microwave caramels and milk in microwaveable bowl on high 1 1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Serve with whipped cream.
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CARAMEL-PECAN-PUMPKIN CHEESECAKE BITES - BHG.COM
From bhg.com
3.6/5 (14)Total Time 1 hr 5 minsServings 24Calories 130 per serving
- In a medium bowl stir together flour, granulated sugar, and the ground pecans. Using a pastry blender cut in the 1/2 cup butter until pieces are pea size. Stir in the egg yolk until combined. Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of the prepared muffin cups. Bake for 10 minutes.
- Meanwhile, for filling, in a medium mixing bowl beat the 1/4 cup butter, the cream cheese, pumpkin, and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and pumpkin pie spice until combined, scraping sides of bowl occasionally.
- Spoon filling evenly into the partially-baked crusts. Bake about 15 minutes more or until filling is set. Cool in pan on a wire rack for 5 minutes. Run a thin knife or thin metal spatula around the edge of each cheesecake bite. Carefully transfer to a wire rack and let cool. Cover and chill before serving.
PECAN CARAMEL PUMPKIN CHEESECAKE - WILL COOK FOR SMILES
From willcookforsmiles.com
4.8/5 (10)Total Time 1 hr 45 minsCategory DessertCalories 798 per serving
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.)
- Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Set it aside for crust and frosting.
- In a small bowl, combine graham cracker crumbs, cinnamon, and pecan crumbles, mix very well. Add melted butter and mix until all evenly incorporated.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
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