Salted Caramel Pumpkin Cheesecake Recipes
PUMPKIN CHEESECAKE (WITH SALTED CARAMEL SAUCE)
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
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
PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
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.
SALTED CARAMEL PUMPKIN CHEESECAKE
Salted Caramel Pumpkin Cheesecake is the ultimate crowd-pleasing and fun Thanksgiving dessert! SO much more flavorful than pumpkin pie!
Provided by Tessa Arias
Categories Dessert
Time 1h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.
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