Ingredients for Pumpkin Caramel Cheesecake
- Gingersnap Cookies
- ½ cup (1 stick) unsalted butter
- 2 (8 ounce) packages cream cheese
- ½ cup granulated sugar
- Canned Pumpkin
- ½ cup caramel topping
- All Purpose Flour
- 3 large eggs
- Sliced Almonds
- Whipping Cream
- Brown Sugar
- Vanilla
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How to Make Pumpkin Caramel Cheesecake
- Preheat oven to 350°F (175°C). Wrap foil around the outside of the bottom and sides of a 9-inch springform pan to prevent leaks.
- Spray the bottom of the pan with cooking spray.
- In a medium bowl, combine 1 ½ cups ginger snap crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes, or until set.
- While the crust is baking, beat 2 (8 ounce) packages cream cheese with an electric mixer on medium speed until smooth and creamy.
- Beat in ½ cup (1 stick) unsalted butter until light and fluffy.
- Gradually beat in 1 cup granulated sugar on low speed until combined.
- Add 1 (15 ounce) can pumpkin puree and 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg. Beat until well blended.
- Stir in ½ cup caramel topping and 2 tablespoons all-purpose flour.
- Beat in 3 large eggs one at a time, mixing until just combined. Do not overmix.
- Reduce oven temperature to 325°F (160°C).
- Pour the filling into the partially baked crust.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about one-fourth of the way up the sides of the springform pan.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the edge is set but the center still jiggles slightly when moved.
- Cool completely in the pan on a wire rack, about 1 hour.
- Refrigerate for at least 8 hours, or preferably overnight, before serving.
- To make the candied almonds: In a 10-inch nonstick skillet, cook ½ cup sliced almonds over medium heat for 4-6 minutes, stirring constantly, until lightly browned.
- Sprinkle ½ cup granulated sugar over the almonds. Continue cooking and stirring for 2-3 minutes, or until the sugar is melted and the almonds are coated.
- Spread the almond mixture on a sheet of foil sprayed with cooking spray. Cool for 2-3 minutes, then break apart.
- In a chilled medium bowl, beat 2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract with an electric mixer on high speed until soft peaks form.
- Serve slices of cheesecake topped with whipped cream and candied almonds.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
76g
Fat
129g
Carbs
9g
