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
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George Tshidiso
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit.
Biki Yadav
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out right. The crust was too hard and the cheesecake filling was too runny.
Yassen Emad
[email protected]This recipe was easy to follow and the cheesecake turned out great. I'll definitely be making it again.
BD Nayeem
[email protected]This cheesecake is a great make-ahead dessert. I made it the day before and it was even better the next day.
Brittney Thompson
[email protected]I'm not a fan of pumpkin, but I loved this cheesecake. The caramel sauce is amazing!
muzah visuals
[email protected]This cheesecake is a bit too sweet for my taste, but it's still good.
Vanessa Gomes
[email protected]So yummy! I made this cheesecake for Thanksgiving and it was a huge success. Everyone loved it.
oi Hi
[email protected]I love this caramel pumpkin cheesecake! It's the perfect fall dessert. The flavors are amazing and the cheesecake is always a hit with my family and friends.
SSABUA SSABUA
[email protected]This cheesecake was just okay. The crust was a bit too crumbly and the cheesecake filling was a little bland. The caramel sauce was good, but it didn't save the cheesecake. I wouldn't make this again.
Fa Rana
[email protected]This cheesecake was so easy to make and so delicious. I used a pre-made graham cracker crust, which made it even easier. The caramel sauce was a bit tricky to make, but it was worth it in the end. Overall, I'm very happy with this recipe!
Sneha Raj
[email protected]I'm not usually a big fan of pumpkin desserts, but this cheesecake changed my mind. The caramel sauce was the perfect touch, and the cheesecake filling was perfectly balanced. I'll definitely be making this again!
Umair Jani
[email protected]This caramel pumpkin cheesecake was an absolute delight! The flavors of pumpkin and caramel swirled together perfectly, and the cheesecake filling was creamy and smooth. I loved the crunchy graham cracker crust too. My family devoured it in no time!