Pumpkin Caramel Cheesecake Recipes

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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

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

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

THE BEST PUMPKIN CHEESECAKE



The Best Pumpkin Cheesecake image

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 31

14 ounces gingersnap cookies (about 46 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon kosher salt
Four 8-ounce packages (2 pounds) cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly grated nutmeg
1/3 cup raw hulled pumpkin seeds
1 teaspoon canola oil
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch ground cloves
3/4 cup granulated sugar
1/4 cup heavy cream
3 tablespoons unsalted butter, cubed
1/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground cloves
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
  • Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
  • Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
  • Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
  • Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
  • For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
  • To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE



Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h45m

Yield 10 to 12 servings

Number Of Ingredients 20

12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving

Steps:

  • For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
  • Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
  • For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
  • Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

PUMPKIN CHEESECAKE WITH BROWN BUTTER CARAMEL SAUCE



Pumpkin Cheesecake with Brown Butter Caramel Sauce image

Sample the flavors of fall with our Pumpkin Cheesecake with Brown Butter Caramel Sauce. Pumpkin and pumpkin pie spice come together in perfect harmony to make this dessert irresistible. Our Pumpkin Cheesecake with Brown Butter Caramel Sauce makes any occasion special.

Provided by My Food and Family

Categories     Home

Time 7h5m

Yield 16 servings

Number Of Ingredients 10

1/2 cup butter, divided
1-1/2 cups graham cracker crumbs
1-1/4 cups granulated sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1-1/2 tsp. vanilla, divided
4 eggs
1/2 cup packed brown sugar
1-1/2 cups heavy whipping cream, divided

Steps:

  • Heat oven to 325°F.
  • Melt 1/4 cup butter. Mix with graham crumbs and 3 Tbsp. granulated sugar; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and 1 cup of the remaining granulated sugar in large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and 1 tsp vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 1 hr. 5 min. to 1 hr. 10 min. or until center of cheesecake is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hrs.
  • Melt remaining butter in medium saucepan over medium-low heat. Continue to cook 2 min. or until butter is light golden brown in color with a nutty aroma, stirring constantly. Add brown sugar and 1/2 cup whipping cream; mix well. Bring to boil, then cook 5 to 7 min. or until sugar is dissolved, stirring constantly. Cool slightly.
  • Beat remaining whipping cream with remaining granulated sugar and vanilla in small bowl with mixer on high speed until soft peaks form. Spoon over individual servings of cheesecake before topping with the caramel sauce.

Nutrition Facts : Calories 420, Fat 36 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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.

CARAMEL PUMPKIN PECAN CHEESECAKE



Caramel Pumpkin Pecan Cheesecake image

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

1/2 cup chopped pecans, divided
38 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
25 KRAFT Caramels
1/4 cup milk
1 cup whipping cream, whipped

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 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

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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From cookingfrog.com


SWIRLED PUMPKIN AND CARAMEL CHEESECAKE RECIPE - RECIPES.NET
2022-01-31 Ingredients. For Crust: 1 1/2 cup ground gingersnap cookies; 1 1/2 cup pecans, toasted ; 1/4 cup firmly packed brown sugar; 1/4 cup unsalted butter, melted; For Filling: 4 8 oz. pkg. cream cheese, stored at room temperature; 1 2/3 cup sugar; 1 1/2 cup canned solid-pack pumpkin; 9 tbsp whipped cream; 1 tsp ground cinnamon; 1 tsp ground allspice; 4 large eggs; 4 tbsp store-bought …
From recipes.net


NO-BAKE PUMPKIN CARAMEL CHEESECAKE - DASH OF SANITY
2015-09-22 Stir together until combined. Press the mixture into the bottom of a 9-inch cheesecake pan or springform pan. Make sure to firmly press to make the crust compact, as not to crumble when the cheesecake is complete. Set aside in the refrigerator while you prepare the rest of the no-bake cheesecake. In a large mixing bowl beat together cream ...
From dashofsanity.com


PUMPKIN CARAMEL CHEESECAKE - LENOX BAKERY
2020-11-01 In a stand mixer, mix the cream cheese with the brown sugar and sugar. Next add in the canned pumpkin, spices and eggs. Remove the stand mixer and gently fold in the sour cream. Pour the batter into the prepared crust. Bake for 1 hour 20 min or until the middle of the cheesecake is slightly jiggly. If making homemade caramel, be sure to watch ...
From lenoxbakery.com


PUMPKIN CARAMEL CHEESECAKE WITH CHOCOLATE GRAHAM CRACKER CRUST
2021-11-09 Bake 10 minutes. Remove and let cool while you make the filling. In a standing mixture or using a hand beater, on medium high speed beat the cream cheese, sugar, and vanilla together until smooth. Add a drizzle of the pumpkin caramel sauce and combine. Scoop out half of the mixture and place over the crust.
From sugarfacebakes.com


MINI PUMPKIN CHEESECAKE WITH SALTED CARAMEL - BAKER STREET SOCIETY
2021-10-16 Keep oven at 325 degrees. Combine the cream cheese and sour cream in a medium bowl and mix on medium speed with a hand mixer until completely smooth. Add pumpkin puree, egg yolks, and sugar, and mix until smooth. Don’t mix on high speed as we don’t want to incorporate too much air.
From bakerstreetsociety.com


PUMPKIN CARAMEL CHEESECAKE RECIPE - AMANDA WILENS
2016-11-14 How to make Pumpkin Cheesecake 1) Preheat the oven to 350° F. Lightly grease a pie pan. 2) Starting with the crust. Use a food processor or blender to crumble and combine gingersnap cookies and brown sugar. Once they are coarse crumbles slowly add the melted butter. Once all the mixture has become wet sprinkle the mixture into the greased pan.
From amandawilens.com


MINI PUMPKIN CHEESECAKES (WITH CARAMEL SAUCE) - COOKING CLASSY
2016-11-16 Instructions. For the crust: Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a …
From cookingclassy.com


PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE - SAVOR THE BEST
2022-04-30 Mix the cheesecake filling. Pour the filling into the crust. Make sure the pan is waterproof. See the tips below. Place the springform pan in a larger pan and pour hot water in the larger pan. Bake. Let the cheesecake cool completely. Helpful Tips Line the springform pan with parchment paper.
From savorthebest.com


PECAN CARAMEL PUMPKIN CHEESECAKE - WILL COOK FOR SMILES
2018-10-25 How to make pumpkin cheesecake: Using a food processor or a blender, pulse 1.5 cups of pecan halves (or crushed pecans) until it turns to crumbs. Set it aside for crust and frosting. For crust, mix graham crackers, cinnamon, and pecan crumbs until evenly combined. Then, pour in melted butter and mix everything very well.
From willcookforsmiles.com


NO-BAKE CARAMEL PUMPKIN CHEESECAKE | LYLE GOLDEN SYRUP
The Caramel Sauce 1. Add the butter, brown sugar and golden syrup and heat. 1 to 1½ hours before serving the cheesecake, make the caramel. Add the butter, brown sugar and Lyle’s Golden Syrup to a large high-sided saucepan, and over medium heat stir until the butter has melted, sugar dissolved, and ingredients combined. 2. Add in the cream.
From lylesgoldensyrup.com


PUMPKIN CARAMEL CHEESECAKE BITES RECIPE - AN EASY FALL DESSERT
In a large mixing bowl, combine the sugar, cinnamon, cream cheese, pumpkin, and eggs. Set aside. Put one teaspoon of caramel sauce in the center of each cup, then fill the rest with the pumpkin mixture. Bake for about 30 minutes. Remove from the oven and let them cool slightly.
From honeyandlime.co


CARAMEL PECAN PUMPKIN CHEESECAKE - CREME DE LA CRUMB
2018-10-14 Prepare the filling. 2. Now, in another large mixing bowl, cream together the cream cheese, pumpkin puree, eggs, egg yolk, sour cream, sugar, vanilla, cinnamon, nutmeg, and cloves. Slowly add in flour, mixing it in. Then, pour this pumpkin mixture on top of the crust and spread it out in an even layer.
From lecremedelacrumb.com


PUMPKIN CHEESECAKE CREME CARAMEL - GOOD HOUSEKEEPING
2006-11-26 Set pan aside. In large bowl, with mixer on medium speed, beat cream cheese and remaining 1/2 cup sugar 2 minutes, occasionally scraping bowl with rubber spatula. Beat in pumpkin, then eggs, 1 at ...
From goodhousekeeping.com


PUMPKIN CHEESECAKE WITH CARAMEL SAUCE (VIDEO) | CHRISTINE'S …
This pumpkin cheesecake is perfect for entertaining your family guests as well. Pumpkin Cheesecake with Caramel Sauce Recipe (Printable recipe) By Christine’s Recipes Prep time: 20 mins Cook time: 1 hr 20 mins Yield: One 6-inch removable based round cake tin . Ingredients: 105 gm Oreo biscuits, fillings removed ; 50 gm butter, melted ; 2 tsp plain flour / all purpose flour ; ¼ tsp cinnamon ...
From en.christinesrecipes.com


PUMPKIN CHEESECAKE RECIPE BETTY CROCKER - THERESCIPES.INFO
Impossibly Easy Pumpkin Cheesecake Recipe - BettyCrocker.com hot www.bettycrocker.com. Steps 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. 2 In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 ...
From therecipes.info


PUMPKIN AND SALTED CARAMEL CHEESECAKE - OFF THE LINE
2021-11-22 Close the oven and bake at 325 F for about 1 ½ to 2 hours or until the center no longer giggles and is cooked to 150 F. Once cooked, carefully remove both pans from the oven and discard the boiling water. Allow the cheesecake at least 3 hours to cool and set before serving.
From offthelinecooking.com


PUMPKIN CHEESECAKE LAYER CAKE WITH CARAMEL FROSTING
Cheesecake layers: Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, then generously spray the pans with cooking spray again. Set aside. Beat the cream cheese, sugar, and …
From itsybitsykitchen.com


CARAMEL PUMPKIN CHEESECAKE - VEGAN FOOD & LIVING
Pop the base into the freezer whilst you prepare the filling. In a high speed blender or food processor, blitz together all of the ingredients for the pumpkin layer until smooth and creamy. Pour this onto your base. Leave your cheesecake to set up in the freezer for 4 hours or overnight. For the delicious pecan topping, roughly chop your nuts ...
From veganfoodandliving.com


PUMPKIN CARAMEL CHEESECAKE | YOUR LIGHTER SIDE
2010-10-07 After cheesecake has had ample time to chill, make and cool caramel sauce (stir the sauce occasionally to keep the liquids from separating.) Pour sauce over the cheesecake, keeping to the center if possible. Refrigerate cheesecake for 30 minutes or until the caramel is set. Add whipped topping after cheesecake has cooled a second time.
From yourlighterside.com


PUMPKIN CHEESECAKE WITH CARAMEL SAUCE RECIPE - RECIPES.NET
2022-03-24 Preheat oven to 350 degrees F. Gingersnap Crust: Pour crumbs into a mixing bowl. Add the 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.
From recipes.net


CARAMEL PUMPKIN CHEESECAKE • ONE LOVELY LIFE
Caramel, pumpkin and warm fall spices… I may or may not drool when I think about it. I really couldn’t think of the right way to name this particular cheesecake when there were so many elements to include. For instance, this was what I first typed: Fall-Spiced Pumpkin Cheesecake with Gingersnap Pecan Crust and Caramel Sauce.
From onelovelylife.com


RECIPES - BETTYCROCKER
Baking Recipes for Any Occasion! Browse through our wide range of cake, cookies, muffin recipes. From an easy white chocolate cake which is perfect for afternoon tea, to a more challenging multi layered cake for a birthday, there’s a recipe for everyone! Next time you’re baking, why not try a new shape, or a new and exciting flavour like coconut and pineapple.
From bettycrocker.ae


PUMPKIN CINNABON CHEESECAKE CARAMEL PECAN CAKE
2021-08-24 For the Cheesecake: Preheat oven to 325°F/160°C. In a bowl, beat the cream cheese and sugar until smooth. Add the sour cream, pumpkin puree, pumpkin pie spice, and vanilla, and beat until there are no lumps. Add the eggs one at a time, mixing completely after each one. Add in the flour and mix until fully combined.
From sweetrecipeas.com


PUMPKIN CARAMEL CHEESECAKE CRUNCH ICE CREAM - SUGARFACEBAKES
2021-09-20 Directions. If making caramel sauce, start with that first. Follow directions and allow to cool. In a large bowl, beat heavy whipping cream to stiff peaks.
From sugarfacebakes.com


DAMARIS PHILLIPS - CARAMEL PUMPKIN CHEESECAKE
In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of the pan. Bake for 8-10 minutes (6-8 for the store bought crust). Set aside to cool. Using a hand or stand mixer, add the cream cheese to a bowl and beat for 1 minute.
From geappliances.com


PUMPKIN CHEESECAKE WITH SALTED CARAMEL - SONDRA LYN AT HOME
Add pumpkin, vanilla and spices; mix together.Add eggs, 1 at a time until incorporated into mixture.Pour onto baked crust in springform pan. Spread evenly with spatula.Bake 50-60 minutes until top is lightly browned and set. Try not to overbake, as the top will crack.Cool to room temperature and then cover with plastic wrap and place in refrigerator for 4 hours.Cut and drizzle with caramel ...
From sondralynathome.com


PUMPKIN CHEESECAKE BARS – MY ROI LIST
2022-05-28 Preheat the oven to 350 degrees F. Line a 9 x 9 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly …
From myroilist.com


MAPLE PUMPKIN CARAMEL CHEESECAKE – AMERICAN SPOON
Set aside. 2. Heat oven to 350°F. Place the cream cheese, 1½ jars of Maple Pumpkin Caramel (reserve the remaining to garnish the cake), and sour cream into the bowl of a stand mixer. With the paddle attachment, mix at medium-low speed until smooth and thoroughly combined. Mix …
From spoon.com


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