Ingredients for Swirled Pumpkin And Caramel Cheesecake
- Not used in recipe (Graham cracker crumbs used instead)
- 1/2 cup pecan halves
- Not used in recipe (granulated sugar used instead)
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8 ounce) packages (24 ounces) cream cheese, softened
- 1 3/4 cups granulated sugar, divided
- 1 (15 ounce) can solid pack pumpkin puree
- 9 tablespoons heavy cream, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 3 large eggs
- About 1/2 cup caramel sauce
- Sour cream, for garnish (optional)
- 1 1/2 cups graham cracker crumbs
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How to Make Swirled Pumpkin And Caramel Cheesecake
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a food processor, finely grind 1 ½ cups of graham cracker crumbs, ½ cup pecan halves, and ¼ cup granulated sugar until well combined.
- Add 6 tablespoons (3 ounces) of 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 with 2 ¾-inch high sides.
- **Filling:**
- In a large bowl, beat 3 (8 ounce) packages of cream cheese and 1 ½ cups granulated sugar with an electric mixer until light and fluffy.
- Transfer ¾ cup of the cream cheese mixture to a small bowl, cover, and refrigerate for later use (topping).
- Add 1 (15 ounce) can pumpkin puree, 4 tablespoons heavy cream, 1 teaspoon ground cinnamon, and ½ teaspoon ground allspice to the remaining cream cheese mixture. Beat until well combined.
- Add 3 large eggs one at a time, mixing until just incorporated. Do not overmix.
- Pour the filling into the prepared crust.
- **Baking:**
- Bake for 60-75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. The top should be lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
- Remove the cheesecake and let it cool completely on a wire rack.
- **Topping & Assembly:**
- Once cool, run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Bring the reserved ¾ cup cream cheese mixture to room temperature. Gently whisk in 5 tablespoons heavy cream until smooth.
- Carefully spread the cream cheese mixture evenly over the cooled cheesecake.
- Drizzle caramel sauce (about ½ cup) over the cream cheese layer in a swirling pattern.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, remove the sides of the springform pan.
- If desired, pipe decorative swirls of sour cream around the edge using a pastry bag with a star tip.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
177g
Fat
139g
Carbs
18g
