Pumpkin Cheesecake with Caramel Sauce

Name: Pumpkin Cheesecake with Caramel Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 3 Tbsps butter, melted; 8 servings caramel sauce, to top; 1 teaspoon cinnamon; 355 milliliters gingersnap cookie crumbs; 680 grams cream cheese, softened; 1 egg white; 2 larges eggs, at room temperature; 1 teaspoons ground ginger; 1 teaspoons ground mace; 227 grams mascarpone cheese, softened; 414 milliliters pumpkin puree; 2 Tbsps sugar

One portion of this dish contains approximately 11g of protein, 52g of fat, and a total of 805 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. A mixture of brown sugar, cinnamon, ground mace, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 325 degrees F. Butter the inside of an 8-10 inch springform pan and line the bottom with buttered parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Springform Pan

Oven

Combine cookie crumbs with sugar, butter and egg white, then press into the bottom of the pan.

Ingredients you will need

Cookie Crumbs

Egg Whites

Butter

Sugar

Equipment you will use

Frying Pan

Bake until just set, about 8 minutes.

Equipment you will use

Oven

Let cool slightly

Mix together cream cheese and brown sugar until just barely smooth, then add pumpkin, ginger, cinnamon, and mace and mix on a low speed for about 2 minutes.

Ingredients you will need

Cream Cheese

Brown Sugar

Cinnamon

Pumpkin

Ginger

Ground Mace

Add mascarpone cheese and mix 2 more minutes to combine, then add eggs and mix until incorporated, about 1 minute. Scrape down sides after each ingredient is added to ensure even mixing.

Ingredients you will need

Mascarpone

Egg

Pour pumpkin filling over the crust then wrap the outside of the springform pan with foil to ensure no water gets into the cheesecake while baking. Set in a large pan and place in the oven, then fill the baking pan with hot water until it reaches 2/3 of the way up the sides of the springform pan.

Ingredients you will need

Pumpkin

Crust

Water