Caramel Pumpkin Cheesecake Recipes

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PUMPKIN CHEESECAKE WITH CARAMEL SAUCE



Pumpkin Cheesecake with Caramel Sauce image

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

2 cups finely ground gingersnap crumbs (about 10 ounces)
1/4 cup granulated sugar
7 tablespoons unsalted butter (melted)
1 cup granulated sugar
3 (8 ounce) packages cream cheese (room temperature!)
1 teaspoon vanilla extract
1 cup canned pumpkin or homemade pumpkin puree
3 large eggs (room temperature)
1 1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
½ teaspoon ground ginger
1 1/4 teaspoons nutmeg
whipped cream (for topping)
caramel sauce (for topping)

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

PUMPKIN-CARAMEL CHEESECAKE



Pumpkin-Caramel Cheesecake image

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

1 1/2 cups finely crushed gingersnap cookies (30 cookies)
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened (do not use margarine)
1 cup granulated sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup caramel topping
3 tablespoons Gold Medal™ all-purpose flour
3 eggs
1/2 cup sliced almonds
3 tablespoons granulated sugar
1 cup whipping cream
2 tablespoons brown sugar
1 teaspoon vanilla

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

CARAMEL PUMPKIN CHEESECAKE



Caramel Pumpkin Cheesecake image

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

2 cups crushed graham crackers (about 32 squares)
1/2 cup butter, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
Whipped topping
Candied pecans
Caramel topping

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

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL



Pumpkin Cheesecake With Caramel Swirl image

Make and share this Pumpkin Cheesecake With Caramel Swirl recipe from Food.com.

Provided by Mizzy

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid-pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon purchased caramel sauce
1 cup sour cream

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.

Nutrition Facts : Calories 636.7, Fat 50, SaturatedFat 25.5, Cholesterol 187.7, Sodium 343.8, Carbohydrate 41.3, Fiber 2.4, Sugar 34, Protein 10.3

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL



Pumpkin Cheesecake with Caramel Swirl image

Categories     Cake     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 15

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

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.

UPSIDE DOWN CARAMEL PUMPKIN CHEESECAKE



Upside Down Caramel Pumpkin Cheesecake image

I watched Wolfgang Puck make this on the Live with Regis & Kelly show and knew right away I would have to make this. Updated 1/09 - I have made this and have to agree with the reviews. This is not that good. The texture is NOT like a typical cheesecake, but rather like an under baked flan or custard. IF you can get past the texture issues, you might enjoy it-otherwise please pass this one on by.

Provided by CindiJ

Categories     Cheesecake

Time 1h22m

Yield 1 9-inch cake

Number Of Ingredients 12

10 ounces sugar
4 ounces water
1 tablespoon lemon juice
24 ounces cream cheese, room temperature
3/4 cup sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon orange zest, chopped fine
5 eggs, room temperature
1 (15 ounce) can solid pack pumpkin
1/2 cup sour cream

Steps:

  • Caramel Directions: In a heavy metal saucepan combine sugar, water and lemon juice and stir until smooth.
  • Over high heat, cook the mixture to 340F (The sugar should be a deep caramel color).Pour out into 9-inch cake pan. (DO NOT spray or grease the pan.). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with the caramel. Set aside.
  • Cheesecake Base Directions:
  • Pre-heat oven to 325°F.
  • In mixer fitted with paddle attachment, work the cream cheese on low speed until smooth.Add sugar, brown sugar, cinnamon, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth.
  • Add the eggs one at a time, scraping down the sides after each addition. Slowly add the pumpkin and scrape down. Continue on low speed and add the sour cream and scrape down.
  • Pour batter into prepared cooled caramel pan.
  • Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch.
  • Remove from oven, cool to room temperature and place in refrigerator, overnight.
  • Notes: Make sure to cool down for at least 4 hours before flipping over.
  • The cake can be made 2 days in advance. To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second.Lift off pan and serve on its own or with candied pecans and whipped cream.

Nutrition Facts : Calories 5132.5, Fat 280.4, SaturatedFat 152.8, Cholesterol 1739.6, Sodium 2678.6, Carbohydrate 606.3, Fiber 3.8, Sugar 572.5, Protein 78.9

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