PUMPKIN CARAMEL CHEESECAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • CRUST
  • 1 1/2 c finely crushed gingersnap cookies (30 cookies)
  • 1/4 c butter or margarine, melted
  • FILLING
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 c butter, softened (do not use margarine)
  • 1 c granulated sugar
  • 2 c canned pumpkin (not pumpkin pie mix)
  • 1/2 cup caramel topping
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • GARNISH
  • 1/2 c slicd almonds
  • 1/3 c granulated sugar
  • TOPPING
  • 1 c whipping cream
  • 2 TBS brown sugar
  • 1 tsp vanilla

Directions

  • Heat oven to 350
  • Wrap foil around outside of bottom and side of 9-inch spring form pan to catch drips.
  • Spray bottom of pan with cooking spray in small bowl, stir crust ingredients until well mixed.
  • Press mixture in bottom of pan.
  • Bake 10 to 12 minutes or until set.
  • Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy.
  • Do not overheat.
  • On low speed, gradually beat in 1 cup granulated sugar.
  • Add pumpkin; beat until blended.
  • Beat in caramel topping and flour.
  • Beat in eggs, one at a time, just until blended.
  • Reduce oven temperature to 325F.
  • Pour filling into partially baking crust.
  • Place springform in lage roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheese cake is set at least 2 inches from edge of pan but tcent of cheesecake still jiggles slightly when moved.
  • Cool completely in pan on cooling rack, about 1 hour.
  • Refrigerate at least 8 hours before serving.
  • In 10 inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 1/3 cup granulated sugar over almonds.
  • Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated.
  • Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
  • In chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
  • Serve slices of cheesecake topped with whipped cream and almonds.
  • Prep Time 20 minutes,
  • Start to Finish 10 hours 50 mins

Notes

From Betty Crocker Thanksgiving

Categories: Cheesecake  Dessert 

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