Ingredients for Upside Down Caramel Pumpkin Cheesecake
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 16 ounces (2 packages) cream cheese
- Light Brown Sugar
- Ground Cinnamon
- Ground Ginger
- Zest of 1 orange
- 4 large eggs
- Solid Pack Pumpkin
- 8 ounces sour cream
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How to Make Upside Down Caramel Pumpkin Cheesecake
- **Make the Caramel:** In a heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/4 cup water, and 1 tablespoon lemon juice. Stir until smooth.
- **Cook the Caramel:** Over high heat, cook the mixture to 340°F (use a candy thermometer for accuracy).
- **Prepare the Pan:** Carefully pour the hot caramel into a 9-inch springform pan. Tilt the pan to coat the bottom and sides evenly.
- **Cool the Caramel:** Set the caramel-coated pan aside to cool completely.
- **Prepare the Cheesecake Filling:** Preheat oven to 325°F (160°C).
- **Cream Cheese Mixture:** In a stand mixer fitted with the paddle attachment, beat 16 ounces (2 packages) of cream cheese until smooth and creamy.
- **Add Sweeteners and Spices:** Add 1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and the zest of 1 orange. Mix on low speed for 2 minutes until well combined.
- **Incorporate Eggs:** Add 4 large eggs one at a time, mixing on low speed and scraping down the sides after each addition.
- **Add Pumpkin and Sour Cream:** Gradually add 1 (15-ounce) can pumpkin puree and 8 ounces of sour cream. Mix on low speed until just combined.
- **Pour into Pan:** Pour the cheesecake batter into the cooled caramel-coated pan.
- **Water Bath:** Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cheesecake pan.
- **Bake:** Bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- **Cool and Chill:** Remove from the oven and let cool completely to room temperature. Refrigerate overnight (or for up to 2 days) to allow the cheesecake to fully set.
- **Invert:** To unmold, run a thin knife around the edges of the pan. Place a serving plate on top of the springform pan. Invert carefully and remove the pan.
- **Garnish and Serve:** Garnish with candied pecans and whipped cream (optional) and serve.
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
2290g
Fat
764g
Carbs
202g
