Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust

Name: Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust
Prep time: 2 h 4 min
Cook time: 2 h 4 min
Total time: 2 h 4 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters firmly packed light brown sugar; 118 milliliters butter, softened; 3 Tbsps caramel topping; 907 grams packages cream cheese, softened; 4 larges eggs; 237 milliliters all-purpose flour; 12 crisp gingersnaps; 394 milliliters granulated sugar; 1 teaspoons ground allspice; 1 teaspoon ground cinnamon; 158 milliliters chopped pecans; 237 milliliters canned unsweetened pumpkin; 1 teaspoon pumpkin pie spice; 8 Tbsps whipping cream, divided

Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust requires around 2 hours and 4 minutes from start to finish. One portion of this dish contains approximately 9g of protein, 43g of fat, and a total of 634 calories. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have pecans, ground allspice, caramel topping, and a few other ingredients on hand, you can make it.

Instructions

Process first 4 ingredients in a food processor until finely ground.

Equipment you will use

Food Processor

Add butter; pulse 8 to 10 times or until blended. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Bake at 350 for 20 minutes. Cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

Beat cream cheese at medium speed with an electric mixer until smooth.

Ingredients you will need

Cream Cheese

Equipment you will use

Hand Mixer

Add granulated sugar, beating just until blended. Reserve 3/4 cup cream cheese mixture for topping; cover and chill.

Ingredients you will need

Granulated Sugar

Cream Cheese

Add eggs, 1 at a time, to remaining cream cheese mixture, beating just until blended after each addition.

Ingredients you will need

Cream Cheese

Egg

Combine pumpkin, 5 tablespoons whipping cream, and next 3 ingredients; add to cream cheese mixture, beating just until blended.

Ingredients you will need

Whipping Cream

Cream Cheese

Pumpkin

Pour batter into prepared crust.

Ingredients you will need

Crust

Bake at 325 for 1 hour and 15 minutes. Turn oven off.

Equipment you will use

Oven

Let cheesecake stand in oven, with door closed, 1 hour.

Equipment you will use

Oven

Remove from oven, and run a knife around edge of pan, and release sides. Cool on a wire rack. Soften reserved cream cheese mixture; spread evenly over cheesecake.

Ingredients you will need

Cream Cheese

Spread

Equipment you will use

Wire Rack

Knife

Oven

Frying Pan

Drizzle caramel topping over cream cheese layer; gently swirl with a knife to create a marbled effect. Cover and chill 8 hours. Store in refrigerator.

Ingredients you will need

Caramel Sauce