Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel

Name: Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters canned pumpkin; 6 Tbsps store-bought caramel topping; 255 grams package chocolate wafer cookies; 680 grams packages each) cream cheese, at room temperature; 4 larges eggs, at room temperature; 1 Tbsp flour; 177 milliliters granulated sugar; 59 milliliters heavy cream; 118 milliliters packed light brown sugar; 59 milliliters maple syrup; 1 medium Zest of oranges; 118 milliliters coarsely chopped toasted pecans; 1 Tbsp CRUS; 2 teaspoons pumpkin pie spice; 16 servings Flaked salt* (such as Cyprus sea salt flakes or Maldon salt), for garnish; 59 milliliters sour cream; 0 teaspoons table salt; 118 milliliters melted unsalted butter

This recipe serves 16. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 28g of fat, and a total of 431 calories. From preparation to the plate, this recipe takes approximately 3 hours. Head to the store and pick up table salt, cream, eggs, and a few other things to make it today.

Instructions

Make crust: Preheat oven to 35

Ingredients you will need

Crust

Equipment you will use

Oven

Whirl cookies in a food processor until finely ground. Whirl in butter just until incorporated.

Ingredients you will need

Butter

Equipment you will use

Food Processor

Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan.

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Springform Pan

Bake 7 minutes, then let cool on a rack. Reduce oven heat to 30

Equipment you will use

Oven

Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time.

Ingredients you will need

Cream Cheese