Ingredients for Pumpkin Cheesecake With Caramel Swirl
- Gingersnap Cookies
- ½ cup chopped pecans
- Brown Sugar
- Unsalted Butter
- 16 ounces cream cheese, softened
- 1 ¼ cups granulated sugar
- Canned Solid Pack Pumpkin
- 8 tablespoons heavy whipping cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 4 large eggs
- ½ cup caramel sauce
- ½ cup sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cheesecake With Caramel Swirl? 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.
How to Make Pumpkin Cheesecake With Caramel Swirl
- **Make the crust:** Preheat oven to 350°F (175°C). In a food processor, finely grind 1 ½ cups gingersnap cookies, ½ cup pecans, and ¼ cup granulated sugar until a coarse crumb forms.
- Add 6 tablespoons melted unsalted butter and pulse until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- **Prepare the filling:** In a large bowl, beat 16 ounces softened cream cheese and 1 ¼ cups 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 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. Beat until well combined.
- Add 4 large eggs one at a time, beating on low speed just until combined. Do not overmix.
- Pour the filling into the prepared crust.
- **Bake:** Bake for 60-75 minutes, or until the cheesecake is set around the edges, the top is lightly browned, and the center is just slightly jiggly when the pan is gently shaken.
- **Cool:** Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Run a thin knife around the edges of the cheesecake to loosen it from the pan.
- **Prepare the topping:** Bring the reserved ¾ cup cream cheese mixture to room temperature. Whip the remaining 4 tablespoons heavy cream until soft peaks form, then fold into the cream cheese mixture.
- Carefully spread the cream cheese mixture evenly over the cooled cheesecake. Drizzle ½ cup caramel sauce over the top in a decorative pattern.
- **Chill:** Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
- Release the cheesecake from the springform pan before serving.
- **Garnish (optional):** Pipe decorative swirls of sour cream around the edges using a pastry bag fitted with a star tip.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
136g
Fat
127g
Carbs
13g
