PUMPKIN CHEESECAKE WITH CARAMEL SAUCE
This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.
Provided by Alyssa Rivers
Categories Dessert
Time 1h45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 653 kcal, Carbohydrate 60 g, Protein 9 g, Fat 43 g, SaturatedFat 24 g, Cholesterol 181 mg, Sodium 440 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
Make this luscious dessert a day ahead. Cheesecake basics: • To avoid overbeating the filling, make sure that all of the ingredients are at room temperature. • For best results, use Philadelphia-brand cream cheese. • To get the neatest slices, dip the blade of the knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge of cake. Bon Appetit - November 2005
Provided by Chef kitkat31
Categories Cheesecake
Time 1h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
- For filling:
- Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
- Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
- For sauce:.
- Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
- Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.
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
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
PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Categories Gourmet Thanksgiving Fall Dessert Cheesecake Pumpkin Cream Cheese Sour Cream Pecan Bourbon Mixer Bake Kid-Friendly Potluck Small Plates Holiday 2018
Yield 12-16 servings
Number Of Ingredients 25
Steps:
- Make the crust:
- In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
- Make the filling:
- In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
- Make the topping:
- In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
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
More about "spiced pumpkin pecan cheesecake with caramel bourbon sauce recipes"
PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE - SAVOR THE BEST
From savorthebest.com
5/5 (1)Total Time 1 hr 36 minsCategory DessertsPublished Nov 20, 2021
PUMPKIN CHEESECAKE WITH BOURBON CARAMEL PECANS …
From theinspiredhome.com
Cuisine AmericanCategory DessertsServings 1
PUMPKIN SPICE CHEESECAKE WITH PECAN CARAMEL SAUCE
From makeitgrateful.com
BOURBON PUMPKIN CARAMEL CHEESECAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
MINI PUMPKIN CHEESECAKE RECIPE • THE WICKED NOODLE
From thewickednoodle.com
PUMPKIN CHEESECAKE WITH PECAN PRALINE TOPPING RECIPE
From foodandwine.com
PUMPKIN CHEESECAKE WITH BOURBON PECAN SAUCE – BASIL …
From basilandvine.com
PECAN CARAMEL PUMPKIN CHEESECAKE - WILL COOK FOR …
From willcookforsmiles.com
SPICED PUMPKIN CHEESECAKE | BAKED BY RACHEL
From bakedbyrachel.com
CARAMEL PECAN PUMPKIN CHEESECAKE - CREME DE LA …
From lecremedelacrumb.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND …
From onceuponachef.com
THE BEST BOURBON PUMPKIN CHEESECAKE - DESSERTS
From dessertsanddrinks.com
PUMPKIN SPICE CHEESECAKE WITH PECAN CARAMEL SAUCE - NOUVEAURAW
From nouveauraw.com
PUMPKIN SPICE CHEESECAKE WITH CARAMEL SAUCE | MEAN …
From meangreenchef.com
PECAN PIE CHEESECAKE WITH CARAMEL-BOURBON SAUCE …
From cuisineathome.com
PUMPKIN PECAN CHEESECAKE WITH SALTED CARAMEL SAUCE
From aclassictwist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love