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Pumpkin is a food for which
tradition reserves an honored place at the American Thanksgiving
table. It's paired up here with another favorite, cheesecake
for a decadently creamy dessert that's right for any occasion.
Pumpkin
Cheesecake with Caramel
- Crust:
- 1 1/2 cups finely ground
gingersnap cookies
- 1 1/2 cups toasted pecans,
finely ground
- 1/4 cup firmly packed
brown sugar
- 1/4 cup butter, melted
- Combine ground cookies,
ground pecans and sugar in bowl; add melted butter and mix until
combined.
- Press crust mixture onto
bottom and up sides of a 9-inch diameter springform pan with
2 3/4-inch-high sides. Set aside.
- Filling:
- 4 (8-ounce) packages cream
cheese, softened
- 1 2/3 cups granulated
sugar
- 1 1/2 cups canned solid
pack pumpkin
- 9 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 4 large eggs
- 1 tablespoon purchased
caramel sauce
- Preheat oven to 350°F
(175°C).
- 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, cinnamon and allspice to mixture in large bowl
and beat until well combined. Add eggs one 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 and 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 several hours or overnight.
- Bring remaining 3/4 cup
cream cheese mixture to room temperature. Add the 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 the caramel sauce in lines over cream cheese mixture. Using
tip of knife, swirl caramel sauce into cream cheese mixture.
Release pan sides from cheesecake and serve.
Makes 10 servings.
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