PUMPKIN-CARAMEL CHEESECAKE
Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h30m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
- Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. 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. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
- In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 3 tablespoons granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
- In chilled medium bowl, beat remaining topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 24 g, TransFat 1 g
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Md Sunni
[email protected]This pumpkin caramel cheesecake is a must-try! It's the perfect fall dessert.
Sudhan Malla
[email protected]I've made this cheesecake several times and it's always a hit. It's a great dessert for any occasion.
Gabriel Warzecha
[email protected]This cheesecake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
sala suraj
[email protected]I'm not a big fan of pumpkin, but I loved this cheesecake! The caramel sauce is the perfect complement to the pumpkin filling.
Touseef Malik
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's so rich and creamy, and the pumpkin caramel flavor is amazing.
Dipon Misty
[email protected]I made this cheesecake for Thanksgiving and it was a huge success! Everyone loved it and asked for the recipe.
Natnael Mekbib
[email protected]This pumpkin caramel cheesecake is the perfect way to celebrate fall. It's festive, delicious, and sure to impress your guests.
ARIYAN SHIHAB
[email protected]The cheesecake was a bit too dense for my taste, but the flavor was very good.
KATE KARIUKI
[email protected]This cheesecake was so easy to make and it turned out so delicious! I'm definitely adding it to my regular baking rotation.
Ember Johnson
[email protected]I love the combination of pumpkin and caramel in this cheesecake. It's a perfect fall dessert.
Nathan Ruden
[email protected]This is the best pumpkin caramel cheesecake I've ever had! I will definitely be making it again and again.
Slime Boy
[email protected]The pumpkin caramel cheesecake was a bit too sweet for my taste, but other than that it was very good.
Rupesh Tewary (darey)
[email protected]I made this for a party and it was a huge hit! Everyone loved it and couldn't stop raving about it. Definitely a keeper recipe.
ASHEENA Butler
[email protected]This was my first time making a cheesecake and it turned out great! The instructions were easy to follow and the results were amazing. Thank you for sharing this recipe.
Oliver Rennie
[email protected]This pumpkin caramel cheesecake is to die for! The flavors are perfectly balanced and the texture is divine. I highly recommend it.