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LOCATION: Recipes >> Desserts Cheesecake >> Pumpkin 17

Print this Recipe    Pumpkin 17

Pumpkin Cheesecake with Caramel Swirl
Yield: 10 Servings

1 1/2 c ground gingersnap cookies
1 1/2 c toasted pecans (6 oz)
1/4 c firmly packed brown sugar
1/4 c unsalted butter melted

32 oz cream cheese, room temp
1 2/3 c sugar
1 1/2 c canned solid pack pumpkin
9 tb whipping cream
1 ts ground cinnamon
1 ts ground allspice
4 lg eggs

1 tb caramel sauce
1 c Sour cream

Preheat oven to 350F Finely grind cookies, pecans and sugar in
processor. Add melted butter and blend until combined. Press crust
mixture onto bottom and up sides of 9in. diameter springform pan
with 2 3/4in sides.

Using electric mixer beat cream cheese and sugar until light Transfer
3/4c mixture to small bowl cover tightly and refrigerate to use
for topping. Add pumpkin, 4Tb whipping cream, cinnamon and allspice
to cheese mixture and beat until well combined. Add eggs 1 at a
time, beating just until combined.

Pour filling into crust (filling will almost fill pan) Bake until
cheesecake puffs, top browns and center moves only slightly when
pan is shaken, about 1 hour 15 minutes. Transfer cake to rack and
cool 10 minutes. Run small knife around cake pan sides to loosen
cake. Cool. Cover tightly and refrigerate overnite.

Bring remaining 3/4c cream cheese mixture to room temp. Add remaining
5Tbs. whipping cream and stir to combine. Press down firmly on
edges of cheesecake to even thickness. Pour cream cheese mixture
over cake, spreading evenly. Spoon caramel sauce in lines over
topping. Using tip of knife swirl caramel sauce into cream cheese.
Release sides of pan from cheesecake. Spoon sour cream into pastry
bag fitted with small star tip (do not stir before using). Pipe
decorative border around cheesecake and serve. Use the caramel
sauce with the squirt tip to make lines on top, then pull a toothpick
up and down in the opposite direction to create a web effect.


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