Ingredients for Pumpkin Cheesecake With Caramel Rum Sauce
- 1 1/2 cups cinnamon graham cracker crumbs
- 3/4 cup butter
- 2 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1 1/4 cups brown sugar
- White Sugar
- 1/2 cup evaporated milk
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
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How to Make Pumpkin Cheesecake With Caramel Rum Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the prepared pan. Bake for 10 minutes.
- For the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Beat in pumpkin puree, eggs one at a time, vanilla extract, and spices. Mix until smooth and creamy.
- Pour filling over the crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 70-80 minutes, or until the center is set. Let cool completely in the oven with the door slightly ajar.
- For the caramel rum sauce: In a medium saucepan, combine butter, brown sugar, and heavy cream. Bring to a simmer over medium heat, stirring constantly. Stir in rum and vanilla extract. Simmer for 5 minutes, or until slightly thickened.
- Once the cheesecake is completely cool, refrigerate for at least 4 hours, or preferably overnight.
- Before serving, top with the caramel rum sauce and garnish as desired (whipped cream, candied pecans, etc.).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
140g
Fat
77g
Carbs
13g
