Pumpkin Cheesecake With Caramel Rum Sauce 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 BREAD PUDDING WITH CARAMEL RUM SAUCE



Pumpkin Bread Pudding with Caramel Rum Sauce image

This is a yummy and great way to use up an extra loaf of pumpkin bread or even banana nut bread!

Provided by cee

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 8

2 eggs
1 ½ cups half-and-half
¼ cup white sugar
1 teaspoon vanilla extract
4 cups cubed pumpkin bread
⅔ cup butterscotch caramel ice cream topping
3 tablespoons heavy cream
3 tablespoons dark rum

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 9-inch pie pan with cooking spray.
  • Whisk together the eggs, half-and-half, sugar, and vanilla in a bowl. Arrange the cubed pumpkin bread in the pie pan. Pour the egg mixture over the bread cubes.
  • Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes.
  • Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk. Drizzle sauce over bread pudding to serve.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 49.8 g, Cholesterol 81.6 mg, Fat 14 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 281.6 mg, Sugar 5.2 g

PUMPKIN CHEESECAKE WITH CARAMEL SAUCE



Pumpkin Cheesecake with Caramel Sauce image

Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h40m

Yield 16

Number Of Ingredients 14

2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
3/4 teaspoon ground cardamom
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup
2 tablespoons butter or margarine
1/3 cup whipping cream
1 tablespoon spiced rum or 1/4 teaspoon rum extract
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
  • 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. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 135 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 31 g, TransFat 1 g

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE



Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce image

This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast -- and no one will miss the pumpkin pie.

Provided by Jennifer Segal, inspired by many sources, including Ruth Levy Beranbaum (in Fine Cooking) and Cooks

Categories     Desserts

Time 2h

Yield Makes one {9- or 10-inch|23- or 25-cm} cake, serving 12

Number Of Ingredients 20

7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
¼ cup granulated sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pumpkin (such as Libby's)
1⅓ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup heavy cream, cold
1½ pounds (three 8-ounce packages) cream cheese, room temperature
5 large eggs, room temperature
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
1 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
⅛ teaspoon lemon juice
½ cup heavy cream, plus more if necessary
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 325°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.
  • Set a kettle of water to boil (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  • With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  • Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, 1½ to 1¾ hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
  • Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
  • In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.
  • Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
  • Note: You'll need a large food processor -- preferably with a 14-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

Nutrition Facts : ServingSize 1 slice, Calories 643, Fat 40g, Carbohydrate 66g, Protein 8g, SaturatedFat 23g, Sugar 54g, Fiber 1g, Sodium 397mg, Cholesterol 196mg

HOT BUTTERED RUM CHEESECAKE WITH BROWN SUGAR-RUM SAUCE



Hot Buttered Rum Cheesecake with Brown Sugar-Rum Sauce image

Bring the flavors of a popular hot beverage to a classic cheesecake. A sweet sauce is the crowning touch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15h20m

Yield 16

Number Of Ingredients 15

1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
5 packages (8 oz each) cream cheese, softened
1 1/4 cups granulated sugar
1/3 cup whipping cream
2 tablespoons rum
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3 eggs
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/3 cup whipping cream
1/4 cup rum
1/4 cup golden raisins, if desired

Steps:

  • Heat oven to 350°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. Reduce oven temperature to 325°F.
  • While crust is cooling, in large bowl, beat all filling ingredients except eggs with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs until well blended. Pour over crust; smooth top.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set and center is still soft. Turn off oven; leave oven door open about 4 inches. Leave cheesecake in oven 30 minutes. Remove from oven; cool in pan on cooling rack away from drafts 30 minutes.
  • Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled. Cover; continue refrigerating at least 9 hours but no longer than 48 hours.
  • In 1 1/2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring constantly. Boil 3 to 4 minutes, stirring constantly, until slightly thickened.
  • To serve, run metal spatula along side of cheesecake to loosen again; remove side of pan. Serve with warm sauce. Store cheesecake and sauce covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 30 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 27 g, TransFat 1 1/2 g

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE



Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce image

Categories     Bourbon     Cheese     Nut     Bake     Thanksgiving     Cream Cheese     Pecan     Spice     Pumpkin     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 27

Crust:
1 1/2 cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
Filling:
3 8-ounce packages cream cheese
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt
Sauce:
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 to 4 tablespoons bourbon
1 1/2 cups pecans, toasted, cooled

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
  • For filling:
  • Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
  • Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
  • For sauce:
  • Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
  • Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

HOT BUTTERED RUM CHEESECAKES WITH RUM-CARAMEL SAUCE



Hot Buttered Rum Cheesecakes with Rum-Caramel Sauce image

Categories     Cake     Milk/Cream     Rum     Egg     Dessert     Bake     Christmas     Cream Cheese     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes ten 4 1/2-inch cheesecakes

Number Of Ingredients 20

Crust
5 1/2 cups finely ground gingersnap cookies (about 1 3/4 pounds)
1/4 cup sugar
1/4 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted butter, melted
Filling
1/2 cup dark rum
4 8-ounce packages cream cheese, room temperature
1 1 /2 cups sugar
4 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup whipping cream
1 teaspoon vanilla extract
Topping
2 1/2 cups sour cream
7 tablespoons sugar
1 3/4 teaspoons vanilla extract
Rum-Caramel Sauce

Steps:

  • For crust:
  • Blend ground cookies and both sugars in processor. Add butter and process to blend. Divide cookie mixture among ten 4 1/2-inch-diameter springform pans with 1 1/2-inch-high sides (about 1/2 cup packed per pan). Press crust onto bottoms and up sides of pans.
  • For filling:
  • Position racks in top and bottom thirds of oven; preheat to 325°F. Boil rum in small saucepan until reduced to 1/4 cup, about 1 minute. Cool.
  • Using electric mixer, beat cream cheese in large bowl on low speed until smooth. Gradually beat in sugar. Add eggs 1 at a time, beating on low speed just to blend after each addition, occasionally scraping sides of bowl. Beat in spices, then cream, vanilla, and cooled rum just to blend. Divide filling among prepared crusts (about 1 cup per pan).
  • Place cheesecakes on 2 rimmed baking sheets. Bake until tops appear set, puffed, and golden at edges but still move slightly in center when shaken, reversing sheets after 20 minutes, about 40 minutes total. Cool 5 minutes.
  • Meanwhile, prepare topping:
  • Whisk sour cream, sugar, and vanilla in large bowl. Divide topping among hot cheesecakes, about 1/4 cup each, spreading to meet edges of crusts. Bake 10 minutes. Run knife around each cake to loosen crust from pan. Place hot cheesecakes directly in refrigerator.
  • Chill uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.) Serve with Rum-Caramel Sauce.

PUMPKIN CHEESECAKE (WITH SALTED CARAMEL SAUCE)



Pumpkin Cheesecake (with Salted Caramel Sauce) image

One of the all time best fall desserts! It's like having cheesecake and pumpkin pie in one over the top dessert. This is perfectly rich, creamy, deliciously spiced, and it's sure to impress.

Provided by Jaclyn

Categories     Dessert

Time 1h30m

Number Of Ingredients 16

1 3/4 cups crushed graham crackers ((from 14 sheets))
1/3 cup packed light-brown sugar
7 Tbsp salted butter (, melted)
3 (8 oz) pkgs cream cheese, ( softened (I recommend using Philadelphia))
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups pumpkin puree
1 1/2 tsp vanilla extract
2 large eggs
3 large egg yolks
Salted caramel sauce (, recipe below or store bought)
Sweetened whipped cream (, for serving (optional))

Steps:

  • To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar).
  • Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge.
  • Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.

Nutrition Facts : Calories 574 kcal, Carbohydrate 58 g, Protein 7 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 187 mg, Sodium 418 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving

CARAMEL PUMPKIN GINGERSNAP CHEESECAKE



Caramel Pumpkin Gingersnap Cheesecake image

The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.

Categories     Thanksgiving     パン     comfort food     dessert     snack

Time 1h55m

Yield 12 servings

Number Of Ingredients 18

For the Crust:
12 oz. storebought gingersnaps
1/2 c. chopped pecans
6 tbsp. butter, melted
2 tbsp. brown sugar
1 dash salt
For the Filling:
4 packages (8 0z. packages) cream cheese
1 1/2 c. sugar
1 can 15-ounce pumpkin puree (NOT pumpkin pie filling)
1 tsp. ground cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
4 whole eggs
2 tbsp. heavy cream
1 jar (about 12 oz.) caramel topping
Extra chopped pecans
Extra crushed gingersnaps

Steps:

  • In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
  • In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
  • Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
  • Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
  • Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
  • When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

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 CARAMEL RUM SAUCE



Pumpkin Cheesecake With Caramel Rum Sauce image

I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert.

Provided by Hazeleyes

Categories     Dessert

Time 1h30m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 13

2 cups crushed cinnamon graham crackers
1/4 cup melted butter
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1/2 teaspoon cardamom
1/4 cup butter or 1/4 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup evaporated milk
1 -2 tablespoon rum

Steps:

  • Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
  • In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
  • Bake 8-10 minutes or until set. Cool 5 minute.
  • To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
  • For the filling, beat cream cheese and sugar in a large bowl with electric mixer on medium speed until light and fluffy.
  • Beat in eggs, one at a time, just until blended.
  • Spoon 3 cups of the mixture onto crust; spread evenly.
  • To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom. Mix with wire whisk until smooth.
  • Spoon over mixture in pan.
  • Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
  • Turn oven off; open oven door at least 4 inches.
  • Let cheesecake remain in oven for 30 minutes.
  • Cool in pan on cooling rack for 30 minutes.
  • Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
  • For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
  • Remove from heat, and stir in the evaporated milk.
  • Let cool, and stir in the rum.
  • Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
  • Top individual slices with warm sauce and whipped cream if desired.
  • Store cheesecake in the refrigerator.

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2018-03-14 In a large mixing bowl, beat cream cheese and sugar together until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin …
From blessedbeyondcrazy.com
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Estimated Reading Time 4 mins
Servings 16
Calories 2112 per serving
  • Heat oven to 300 degrees F. Spray 9-inch springform pan with cooking spray. In a mixing bowl, mix crushed graham crackers and butter together. Press mixture in bottom and 1 inch up the side of pan. Bake 8 - 10 minutes or until set. Cool 5 minutes. To minimize cracking, place a shallow baking dish half full of hot water on lower oven rack.
  • In a large mixing bowl, beat cream cheese and sugar together until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix until smooth. Spoon over mixture in pan. Gently smooth top of cream cheese mixture with spatula. Bake at 350 degrees F for approximately 1 hour 20 minutes, or until edge of cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn off oven; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Carefully loosen, and remove the sides of the springform pan. Cover loosely; refrigerate at least 6 hours.
  • In small saucepan on medium-low heat, combine brown sugar, corn syrup and 2 tablespoons butter; stirring constantly. Bring mixture to a rolling boil for 5 minutes, stirring occasionally. Stir in whipped cream; heat to boiling.


SPICED RUM PUMPKIN CHEESECAKE RECIPE - EVERYDAY DISHES
spiced-rum-pumpkin-cheesecake-recipe-everyday-dishes image
2014-11-14 Add sugar gradually while mixer is on low speed. Incorporate eggs one at a time, scraping sides of bowl often. Sift in flour and spices, mix well. Add pumpkin purée and rum …
From everydaydishes.com
Servings 12
Total Time 1 hr
Category Dessert
Calories 671 per serving
  • To make the crust, mix graham cracker crumbs, butter, cinnamon and brown sugar together. Press mixture into bottom of 10" springform pan
  • To make the filling, beat cream cheese using mixer with whip attachment until fluffy and no lumps remain. Add sugar gradually while mixer is on low speed. Incorporate eggs one at a time, scraping sides of bowl often. Sift in flour and spices, mix well. Add pumpkin purée and rum then beat until smooth. Pour filling into prepared crust.
  • Bake 30-40 minutes until edges are set and center is slightly wobbly (cake will become firmer after cooling; the middle should not be firm).


PUMPKIN CHEESECAKE WITH CARAMEL SAUCE RECIPE | COOKING FROG
pumpkin-cheesecake-with-caramel-sauce-recipe-cooking-frog image
2019-02-18 This incredible pumpkin cheese with caramel sauce will certainly be your dessert of choice in autumn! Beautiful crust cover, a layer of pumpkin cheesecake finished with nice cream and caramel sauce. How to make pumpkin cheesecake…
From cookingfrog.com
4/5 (2)


PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE
pumpkin-cheesecake-with-caramel-rum-sauce image
Pumpkin Cheesecake with Caramel Rum Sauce. Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce. Ingredients. Crust. 2 cups crushed teddy bear-shaped cinnamon Graham snacks* (from 10-ounce box) 1/4 cup …
From recipegoldmine.com


PUMPKIN CHEESECAKE RECIPE - NATASHASKITCHEN.COM
2014-10-07 This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum …
From natashaskitchen.com
4.9/5 (124)
Total Time 1 hr 30 mins
Category Easy/Medium
Calories 565 per serving
  • In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.


PUMPKIN CHEESECAKE WITH CARAMEL SAUCE | TASTY KITCHEN: A ...
2012-11-08 Press graham crumb mixture into the bottom of a 9″ springform pan. Set aside. For the pumpkin cheesecake filling: In the bowl of a stand mixer using the paddle attachment, cream together the cream cheese and sugar. Add eggs, one at a time, scraping down sides of bowl as needed. Add pumpkin puree, cinnamon, ginger, cloves, and nutmeg.
From tastykitchen.com
5/5


PUMPKIN CHEESECAKE RECIPE W/TOASTED PECAN BUTTER RUM SAUCE ...
2015-12-20 The butter rum sauce inspiration comes from Bon Appetite’s Spiced Pumpkin Cheesecake Recipe with Caramel Bourbon Sauce. I don’t follow their actual cheesecake recipe at all, but the sauce is amazing. I’ve altered it by substituting dark rum for the bourbon and honey for the corn syrup. I prefer the rum flavor with pumpkin, and as I don’t keep corn syrup on hand I’ve …
From craftysauce.com
Estimated Reading Time 8 mins


PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE - BLOGGER
2010-11-08 Pumpkin Cheesecake with Caramel Rum Sauce. Heat oven to 300°. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In a small bowl, combine graham cracker crumbs with butter and press in bottom and 1-inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
From sharedbysharon.blogspot.com
Estimated Reading Time 1 min


PUMPKIN CHEESECAKE WITH WALNUTS AND BOURBON CARAMEL SAUCE ...
2021-04-08 To Make the Cheesecake. reheat oven to 325 degrees (or turn it down if baking crust and cheesecake in succession). Put the cream cheese and brown sugar in a mixing bowl and beat until until light and fluffy. Add the eggs one at a time and beat until incorporated; add the pumpkin and the bourbon and beat to combine.
From creative-culinary.com
Servings 10
Estimated Reading Time 5 mins
Category Cakes, Cupcakes & Cheesecake
Total Time 1 hr 50 mins


SPICED PUMPKIN PECAN CHEESECAKE WITH CARAMEL BOURBON SAUCE ...
2015-12-20 · The butter rum sauce inspiration comes from Bon Appetite’s Spiced Pumpkin Cheesecake Recipe with Caramel Bourbon Sauce. I don’t follow their actual cheesecake recipe at all, but the sauce is amazing. I’ve altered it by substituting dark rum for the bourbon and honey for the corn syrup. I prefer the rum flavor with pumpkin, and as I don’t keep corn syrup on hand I’ve ...
From tfrecipes.com


PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE RECIPE
Pumpkin Cheesecake With Caramel Rum Sauce cream cheese, sugar, eggs, pumpkin, brown sugar, sauce, milk, butter, rum, spice Ingredients Crust2 cups crushed cinnamon graham crackers 1/4 cup melted butter Filling4 (8 ounce) packages cream cheese, softened 1 1/2 cups sugar 4 eggs 1 cup canned pumpkin (not pumpkin pie mix) 2 teaspoons pumpkin pie spice 1/2 teaspoon cardamom Sauce1/4 …
From recipenode.com


COOKING WITH RUM: PUMPKIN CHEESECAKE WITH CARAMEL RUM SAUCE
2013-11-30 Pumpkin Cheesecake with Caramel Rum Sauce. Featured recipe from Betty Crocker (www.bettycrocker.com) Crust • 2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box) • 1/4 cup butter or margarine, melted. Filling • 4 packages (8 oz each) cream cheese, softened • 1 1/2 cups granulated sugar • 4 eggs • 1 cup canned ...
From gotrum.com


PUMPKIN CHEESECAKE WITH CARAMEL SAUCE RECIPE | SAY MMM
1 cup canned pumpkin (not pumpkin pie mix) 2 teaspoons pumpkin pie spice 3/4 teaspoon ground cardamom 1/3 cup packed brown sugar 1/3 cup light or dark corn syrup 2 tablespoons butter or margarine 1/3 cup whipping cream 1 tablespoon spiced rum or 1/4 teaspoon rum extract Sweetened whipped cream, if desired
From saymmm.com


SPICED PUMPKIN CHEESECAKE WITH CARAMEL BOURBON SAUCE RECIPES
In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the ...
From yakcook.com


PUMPKIN BREAD PUDDING WITH RUM AND CARAMEL SAUCE RECIPES
Pour the egg mixture over the bread cubes. 3.Bake in preheated oven until a knife inserted into the center of the dish comes out clean, 30 to 35 minutes. 4.Combine the caramel sauce, heavy cream, and rum in a medium microwave-safe bowl. Heat on High in microwave for 45 seconds; whisk.
From tfrecipes.com


PUMPKIN CHEESECAKE WITH CARAMEL SAUCE | RECIPE | PUMPKIN ...
Oct 6, 2016 - Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce. Oct 6, 2016 - Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in ...
From pinterest.ca


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