Subj : Caramel Pumpkin Cheesecak
To   : All
From : Mojo
Date : Tue Apr 19 2016 11:26 pm

Caramel Pumpkin Cheesecake

Ingredients

Crust

2 cups crushed graham crackers (about 32 squares)

1/2 cup butter, melted


Filling

4 packages (8 oz each) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup canned pumpkin (not pumpkin pie mix)

2 teaspoons pumpkin pie spice

Garnish, if desired

Whipped topping

Candied pecans

Caramel topping

Directions

1. Heat oven to 300�F. Wrap outside bottom and side of 9-inch springform pan
with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press
in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10
minutes.

2. In large bowl, beat cream cheese with electric mixer on medium speed until
smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until
blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and
pie spice to remaining cream cheese mixture; 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 is set but center
still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in
oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack
30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to
loosen cheesecake; carefully remove side of pan. Top with whipped topping and
candied pecans. Drizzle with caramel topping.
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