This one might be a little too late for Thanksgiving but it I think it looks Fabulous!
Caramel Pumpkin Pecan Cheesecake
Caramel Pumpkin Pecan Cheesecake
Crust:12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt
Filling
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.
After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt
Filling
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.
After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
2 comments:
Wow, that looks scrumptious! To bad Ed can't eat it, I don't even want to tell him about it. I'm about to get all the cousins on my site of your generation. Need Pam's kids and Uncle Barry's so if you have any, let me know. I really would like you all to know what a great family we have. Grandma and Grandpa Heap have so much to be proud of because they did a great job. Our family is terrific and I hope someday you all know more to feel this way too. I will post and give you anything you want in the way of stories. There are so many strong strengths that come from the Heap family. We are all terrific!
Love you, Nanette
I made this for Thanksgiving!
It was good, but a little too pumpkiney for my taste. My favorite it Costco's.
Hope you had a good meal!
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