PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Categories Cake Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 15
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.
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Md forij J
[email protected]This cheesecake is so delicious! I can't wait to make it again.
Soyon Sarkar
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved it.
Carl Elliott
[email protected]I'm allergic to nuts, so I substituted graham cracker crumbs for the pecan crust. It turned out great!
Yeshayahu Yis'rael
[email protected]This is the best pumpkin cheesecake I've ever had! The caramel swirl is the perfect touch.
wasi shah wasis hah5
[email protected]I'm not a baker, but this recipe was easy to follow and the cheesecake turned out great!
Prsanna lalith
[email protected]This cheesecake is definitely a keeper! I'll be making it again and again.
Justus Kyalo
[email protected]I had some trouble getting the caramel swirl to come out right, but the cheesecake still tasted good.
Mirza Soyab
[email protected]The cheesecake was a little too dense for my taste, but the flavor was still good.
Esteban Astran
[email protected]This cheesecake was easy to make and turned out beautiful. I got so many compliments on it.
CHISON MWANGI
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this cheesecake. The caramel swirl helped to balance out the pumpkin flavor.
Nana Egyirba
[email protected]This is my new favorite cheesecake recipe! The pumpkin and caramel flavors are amazing together.
Jerry hannick
[email protected]Followed the recipe exactly and it turned out great! The caramel swirl adds a nice touch of sweetness and the cheesecake is perfectly creamy.
Lenora Montgomery
[email protected]This pumpkin cheesecake with caramel swirl was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was creamy and smooth. I'll definitely be making this again.