Pumpkin-Caramel Cheesecake

Name: Pumpkin-Caramel Cheesecake
Prep time: 10 h 30 min
Cook time: 10 h 30 min
Total time: 10 h 30 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters sliced almonds; 2 Tbsps brown sugar; 59 milliliters butter or margarine, melted; 118 milliliters butter, softened (do not use margarine); 237 milliliters canned pumpkin (not pumpkin pie mix); 118 milliliters caramel topping; 680 grams packages each) cream cheese, softened; 3 eggs; 3 Tbsps Gold all-purpose flour; 355 milliliters finely crushed gingersnap cookies (30 cookies); 237 milliliters granulated sugar; 3 Tbsps granulated sugar; 1 teaspoon vanilla; 237 milliliters whipping cream

This recipe makes 16 servings with 446 calories, 6g of protein, and 33g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, caramel topping, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 hours and 30 minutes.

Instructions

Heat oven to 350F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan.

Ingredients you will need

Cooking Spray

Crust

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake 10 to 12 minutes or until set.

Equipment you will use

Oven

Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar.

Ingredients you will need

Cream Cheese

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.

Ingredients you will need

Caramel Sauce

Pumpkin

All Purpose Flour

Egg

Reduce oven temperature to 325F.

Equipment you will use

Oven

Pour filling into partially baked crust.

Ingredients you will need

Crust

Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 3 tablespoons granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated.

Ingredients you will need

Sugar

Almonds

Equipment you will use

Frying Pan

Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.

Ingredients you will need

Cooking Spray

Almonds

Spread

Equipment you will use

Aluminum Foil

In chilled medium bowl, beat remaining topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan.

Equipment you will use

Hand Mixer

Knife

Bowl

Frying Pan

Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.

Ingredients you will need

Whipped Cream