Ingrédients pour Pumpkin And Caramel Swirled Cheesecake
- Gingersnap cookies (optional, for garnish)
- ½ cup pecan halves
- Brown Sugar
- Unsalted Butter
- 16 ounces (two 8-ounce packages) cream cheese
- 1 cup granulated sugar
- Canned Solid Pack Pumpkin
- 5 tablespoons heavy whipping cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 3 large eggs
- Caramel sauce, amount to taste
- Sour cream (optional, for garnish)
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Comment préparer Pumpkin And Caramel Swirled Cheesecake
- **Prepare the Crust:** Preheat oven to 350°F (175°C).
- In a food processor, finely grind 1 ½ cups of crushed gingersnap cookies, ½ cup pecan halves, and ¼ cup granulated sugar until a fine crumb forms.
- Add ¼ cup melted unsalted butter to the food processor and pulse until evenly moistened.
- Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan with 2 ¾-inch-high sides.
- **Make the Cheesecake Filling:** In a large bowl, beat 16 ounces (two 8-ounce packages) of cream cheese and 1 cup granulated sugar with an electric mixer until light and fluffy.
- Transfer ¾ cup of the cream cheese mixture to a small bowl, cover tightly, and refrigerate for later use (caramel swirl 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 after each addition. Do not overmix.
- Pour the filling into the prepared crust.
- **Bake:** Bake for 65-75 minutes, or until the cheesecake is puffed, the top is lightly browned, and the center moves only slightly when the pan is gently shaken.
- **Cool:** Transfer the cheesecake to a wire rack and let cool for 10 minutes.
- Run a small sharp knife around the edges of the cheesecake to loosen it from the pan sides.
- Let the cheesecake cool completely before covering and refrigerating overnight.
- **Prepare Caramel Swirl:** Bring the reserved ¾ cup cream cheese mixture to room temperature. Add 5 tablespoons heavy whipping cream and stir until smooth and creamy.
- Gently press down on the edges of the cooled cheesecake to create an even thickness.
- Pour the cream cheese mixture evenly over the cheesecake.
- Drizzle caramel sauce in lines over the cream cheese mixture. Using a knife or toothpick, swirl the caramel into the cream cheese layer.
- **Decorate and Serve:** Carefully release the pan sides from the cheesecake.
- (Optional) Spoon sour cream into a pastry bag fitted with a small star tip. Pipe a decorative border around the cheesecake.
- (Optional) Alternatively, cut gingersnap cookies in half and arrange them around the edge as a decorative border.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
163g
Fat
153g
Carbs
17g
