Ingrédients pour Caramel Swirled Pumpkin Cheesecake
- Gingersnap Cookies
- ½ cup pecan halves
- Brown Sugar
- Unsalted Butter
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- Canned Solid Pack Pumpkin
- 5 tablespoons heavy whipping cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 3 large eggs
- About 1 cup caramel sauce
- Sour cream, for piping (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caramel Swirled Pumpkin Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Caramel Swirled Pumpkin Cheesecake
- Preheat oven to 350°F (175°C).
- Crust: Finely grind 1 ½ cups graham cracker crumbs, ½ cup pecan halves, and ¼ cup granulated sugar in a food processor.
- Add 6 tablespoons (3 ounces) melted unsalted butter and blend until combined.
- Press crust mixture onto the bottom and up the sides of a 9-inch springform pan.
- Filling: Using an electric mixer, beat 16 ounces cream cheese and 1 cup granulated sugar in a large bowl until light and fluffy.
- Transfer ¾ cup of the cream cheese mixture to a small bowl, cover tightly, and refrigerate for the topping.
- Add 1 (15-ounce) can pumpkin puree, 4 tablespoons heavy whipping cream, 1 teaspoon ground cinnamon, and ½ teaspoon ground allspice to the remaining cream cheese mixture in the large bowl. Beat until well combined.
- Add 3 large eggs one at a time, beating just until combined. Do not overmix.
- Pour filling into the prepared crust.
- Bake for 70-75 minutes, or until the cheesecake puffs, the top browns slightly, and the center moves only slightly when the pan is gently shaken.
- Transfer cheesecake to a wire rack and cool for 10 minutes.
- Run a small sharp knife around the cake pan sides to loosen the cheesecake.
- Cool completely.
- Cover tightly and refrigerate overnight.
- Topping: Bring the refrigerated ¾ cup cream cheese mixture to room temperature.
- Add 5 tablespoons heavy whipping cream to the cream cheese mixture and stir to combine until smooth.
- Press down firmly on the edges of the cheesecake to even the thickness.
- Pour the cream cheese mixture evenly over the cheesecake.
- Spoon caramel sauce in lines over the cream cheese mixture. (about 1 cup)
- Use a knife or toothpick to swirl the caramel into the cream cheese topping.
- Release the pan sides from the cheesecake.
- Spoon sour cream into a pastry bag fitted with a small star tip.
- Pipe a decorative border around the cheesecake and serve.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
163g
Fat
153g
Carbs
17g
