Swirled Pumpkin and Caramel Cheesecake Recipe

 

How To Make Swirled Pumpkin and Caramel Cheesecake

For Crust:

  • 1 1/2 cup ground gingersnap cookies
  • 1 1/2 cup pecans (toasted )
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup unsalted butter (melted)

For Filling:

  • 4 8 oz. pkg. cream cheese (stored at room temperature)
  • 1 2/3 cup sugar
  • 1 1/2 cup canned solid-pack pumpkin
  • 9 tbsp whipped cream
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 4 large eggs
  • 4 tbsp store-bought caramel sauce
  • 1 cup sour cream
  1. Start by preheating your oven to 350 degrees Fahrenheit. 

  2. Finely grind the cookies, pecans, and sugar in a processor. After that, add the melted butter and blend the ingredients until they are well-combined.

  3. Press the crust mixture onto the bottom and top sides of a 9-inch-diameter springform pan with 2 3/4-inch high sides.

  4. Prepare the filling by beating the cream cheese and sugar in a large bowl with an electric mixer until a light mixture is formed.

  5. Transfer 3/4 cup of the mixture to a small bowl, then cover the bowl tightly and refrigerate it for later use.

  6. Add the pumpkin, 4 tbsp. of whipped cream, ground cinnamon, and ground allspice to the mixture and beat until the ingredients are well-combined.

  7. Beat in the eggs one at a time until they are well blended with the other ingredients. Afterward, pour the filling into the crust.

  8. Bake the crust in the oven for an hour and 15 minutes until it starts to puff, the top portion begins to brown, and the center portion moves slightly. After baking, transfer the cheesecake onto a rack and allow it to cool for 10 minutes.

  9. Run a small sharp knife around the pan's sides to loosen the cheesecake. Afterward, allow it to cool then refrigerate it overnight covered.

  10. Bring the remaining cream cheese mixture to room temperature. Once that's done, mix the remaining whipping cream with the mixture and stir to combine them well.

  11. Press down firmly on the edges of cheesecake to ensure an even thickness. After that, pour the cream cheese mixture over the cheesecake, making sure to spread it evenly. Next, spoon the caramel sauce in lines over the cream cheese mixture.

  12. Using the tip of a knife, swirl the caramel sauce into the cream cheese mixture (you can prepare this 1 day ahead). Cover and refrigerate afterward.

  13. Lastly, spoon the sour cream into a pastry bag fitted with a small star tip (do not stir before using). Pipe the cream around the cheesecake to make it visually pleasing. Afterward, serve and enjoy!

How To Make Swirled Pumpkin and Caramel Cheesecake

0 from 0 votes
Preparation: 30 mins
Cooking: 1 hr 15 mins
Total: 1 hr 45 mins
Serves:

Ingredients

For Crust:

  • 1 1/2 cup ground gingersnap cookies
  • 1 1/2 cup pecans toasted
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup unsalted butter melted

For Filling:

  • 4 8 oz. pkg. cream cheese stored at room temperature
  • 1 2/3 cup sugar
  • 1 1/2 cup canned solid-pack pumpkin
  • 9 tbsp whipped cream
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 4 large eggs
  • 4 tbsp store-bought caramel sauce
  • 1 cup sour cream

Instructions

  1. Start by preheating your oven to 350 degrees Fahrenheit. 

  2. Finely grind the cookies, pecans, and sugar in a processor. After that, add the melted butter and blend the ingredients until they are well-combined.

  3. Press the crust mixture onto the bottom and top sides of a 9-inch-diameter springform pan with 2 3/4-inch high sides.

  4. Prepare the filling by beating the cream cheese and sugar in a large bowl with an electric mixer until a light mixture is formed.

  5. Transfer 3/4 cup of the mixture to a small bowl, then cover the bowl tightly and refrigerate it for later use.

  6. Add the pumpkin, 4 tbsp. of whipped cream, ground cinnamon, and ground allspice to the mixture and beat until the ingredients are well-combined.

  7. Beat in the eggs one at a time until they are well blended with the other ingredients. Afterward, pour the filling into the crust.

  8. Bake the crust in the oven for an hour and 15 minutes until it starts to puff, the top portion begins to brown, and the center portion moves slightly. After baking, transfer the cheesecake onto a rack and allow it to cool for 10 minutes.

  9. Run a small sharp knife around the pan's sides to loosen the cheesecake. Afterward, allow it to cool then refrigerate it overnight covered.

  10. Bring the remaining cream cheese mixture to room temperature. Once that's done, mix the remaining whipping cream with the mixture and stir to combine them well.

  11. Press down firmly on the edges of cheesecake to ensure an even thickness. After that, pour the cream cheese mixture over the cheesecake, making sure to spread it evenly. Next, spoon the caramel sauce in lines over the cream cheese mixture.

  12. Using the tip of a knife, swirl the caramel sauce into the cream cheese mixture (you can prepare this 1 day ahead). Cover and refrigerate afterward.

  13. Lastly, spoon the sour cream into a pastry bag fitted with a small star tip (do not stir before using). Pipe the cream around the cheesecake to make it visually pleasing. Afterward, serve and enjoy!

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Cheesecake Recipes

Comments

    Leave a comment

    Replying to