PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
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.
PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
Make and share this Pumpkin Gingerbread with Caramel Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350F.
- Mix together flour and sugar.
- Use a pastry blender to mix in butter until mixture resembles fine crumbs.
- In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
- Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
- Mix in buttermilk, molasses, pumpkin and egg.
- Pour batter on top of crust in the baking pan.
- Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
- To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
- Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
- Gradually add whipping cream and return to a boil.
- Remove from heat.
- To serve, spoon warm sauce over warm gingerbread.
- If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD W. CARAMEL SAUCE
This recipe is from a 1998 Fall Favorites Pamphlet. It's the best gingerbread I've ever had. Note: Reduce oven temperature b 25 F (10 C) if using a glass pan. Have added the amount of flour, was left out of original post.
Provided by puh-leas-no-coconut
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
- 2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
- 3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.
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PUMPKIN GINGERBREAD CAKE WITH CARAMEL SAUCE | CANADIAN LIVING
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PUMPKIN GINGERBREAD WITH CARAMEL SAUCE RECIPE
From pillsbury.com
4/5 (6)Category DessertServings 12Total Time 1 hr 10 mins
- Heat oven to 350°F. In large bowl, mix flour and granulated sugar. With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups crumb mixture in bottom of ungreased 9-inch square pan.
- To remaining crumb mixture, add all remaining gingerbread ingredients; mix well. Pour evenly over crumb crust in pan.
- In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream; return to boiling. Remove from heat. Serve warm sauce over warm gingerbread. Top with ice cream; sprinkle with chopped pecans.
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