Pumpkin Cheesecake with Caramel Sauce

Name: Pumpkin Cheesecake with Caramel Sauce
Prep time: 8 h 40 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 79 milliliters packed brown sugar; 2 Tbsps butter or margarine; 237 milliliters canned pumpkin (not pumpkin pie mix); 473 milliliters crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box); 79 milliliters light or dark corn syrup; 907 grams packages each) cream cheese, softened; 4 eggs; 355 milliliters granulated sugar; 1 teaspoons ground cardamom; 2 teaspoons pumpkin pie spice; 1 Tbsp spiced rum or 1/4 teaspoon rum extract; 79 milliliters whipping cream

Pumpkin Cheesecake with Caramel Sauce is a gluten free and vegetarian recipe with 16 servings. One portion of this dish contains about 5g of protein, 24g of fat, and a total of 359 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have corn syrup, granulated sugar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours and 40 minutes.

Instructions

Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.

Ingredients you will need

Cooking Spray

Crust

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.

Ingredients you will need

Pumpkin Pie Spice

Granulated Sugar

Cream Cheese

Cardamom

Pumpkin

Crust

Egg

Equipment you will use

Hand Mixer

Whisk

Bowl

Frying 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. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches.

Equipment you will use

Oven

Spatula

Frying Pan

Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

Equipment you will use

Wire Rack

Oven

Frying Pan

In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling.

Ingredients you will need

Whipping Cream

Brown Sugar

Corn Syrup

Butter

Equipment you will use

Sauce Pan

Remove from heat; stir in rum. Cool until warm.

Ingredients you will need

Rum

Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Ingredients you will need

Whipped Cream