Subj : Pumpkin Cheesecake with Caramel Sauce
To : All
From : Mojo
Date : Sat May 28 2016 04:57 pm
Pumpkin Cheesecake with Caramel Sauce
Ingredients
Crust
2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4 cup butter or margarine, melted
Filling
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
3/4 teaspoon ground cardamom
Spiced Caramel-Rum Sauce
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup
2 tablespoons butter or margarine
1/3 cup whipping cream
1 tablespoon spiced rum or 1/4 teaspoon rum extract
Garnish
Sweetened whipped cream, if desired
Directions
1. 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. 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.
2. 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.
3. 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. 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.
4. 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. Remove from heat; stir
in rum. Cool until warm.
5. 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.
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