Caramel Swirled Pumpkin Cheesecake Recipes

PUMPKIN CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine.
• Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan.
• Press the crumb mixture into the bottom and about halfway up the sides of the springform pan.
• Bake the crust for 5 minutes. Remove from the oven and set aside while you make the cheesecake filling.
• In a large mixing bowl combine the room temperature cream cheese, 1 cup of sugar, and vanilla. Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and mix until smooth, but don't over mix. Pour the filling into the prepared pan.
• Grab a pan that's larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath.
• Place the cheesecake pan inside the dish with the water.
• Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
• Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
• Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
• When the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
• Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

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.

CARAMEL SWIRLED PUMPKIN CHEESECAKE

Steps:

• Crust: Preheat oven to 350 degrees.
• Finely grind crushed 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.
• 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.

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

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.

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

CARAMEL SWIRL CHEESECAKE

Steps:

• Crust:
• Position a rack in the center of the oven and preheat to 350 degrees F. Place the walnuts in a cake or pie pan and toast for 12 minutes, stirring the pan after 6 minutes. Remove the pan from the oven and cool. Reduce the oven temperature to 300 degrees F.
• Spray the inside of the springform pan with nonstick baking spray. Wrap heavy-duty aluminum foil tightly around the bottom of the pan to prevent water from seeping in as it bakes in a water bath.
• Pulse the walnuts and brown sugar in the work bowl of a food processor fitted with the steel blade until the walnuts are finely ground, about 1 minute. Pour the butter through the feed tube and pulse until the mixture begins to hold together in moist clumps. Transfer the mixture to the springform pan and press the crust evenly onto the bottom.
• Cheesecake:
• Beat the cream cheese in the bowl of an electric stand mixer using the flat beater attachment, or in a large bowl using a hand-held mixer, until fluffy, about 2 minutes. Add the sugars and beat together well. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla then add the sour cream and blend completely.
• Pour 1/ 2 of batter into the prepared pan. Then pour 1/ 2 of the caramel sauce over the batter. Use the tip of a knife or a toothpick to swirl together. Repeat once more with the remaining batter and sauce.
• Place the springform pan into a larger cake pan or a roasting pan. Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan. Bake the cake for 1 hour and 30 minutes, or until the cake puffs and the top is light golden. Remove the pans from the oven and transfer the springform pan to a cooling rack to cool completely. Cover the top of the cheesecake with waxed paper and tightly wrap with aluminum foil then chill for at least 8 hours. Release the clip on the side of the springform pan and gently pull the sides away from the bottom.
• Serve the cheesecake at room temperature.

CARAMEL-SWIRL CHEESECAKE DESSERT

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.

PUMPKIN AND CARAMEL SWIRLED CHEESECAKE

Steps:

• Crust: Preheat oven to 350 degrees.
• Finely grind crushed 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.
• 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.
• *OR,you can omit the sour cream border and just cut gingersnap cookies in half and use as a decorative border.

SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

Steps:

• Crust:.
• Preheat oven to 350 degrees.
• Finely grind crushed cookies, pecans, and sugar in food 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.
• Filling:.
• Use electric mixer to beat cream cheese and sugar in large bowl until light.
• Transfer 3/4 cup of mixture to small bowl, cover tightly and refrigerate to use for topping.
• Add pumpkin, 4 TBS of the whipping cream, ground cinnamon, and ground allspice to mixture in large bowl and beat until well combined.
• Add eggs 1 at a time, beating until just combined.
• Pour filling into crust (will almost fill entire pan).
• Bake until cheesecake puffs, top browns, and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
• Transfer cheesecake to rack to cool for about 10 minutes.
• Run knife around cake pan sides to loosen cheesecake.
• Cover tightly and refrigerate overnight.
• Bring remaining 3/4 cup cream cheese mixture to room temperature.
• Add remaining 5 TBS of 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, spread evenly.
• Spoon caramel sauce in lines over cream cheese mixture.
• Using tip of knife, swirl caramel sauce into cream cheese mixture.
• Refrigerate until ready to serve.
• 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.