Swirled Pumpkin Caramel Cheesecake
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- graham cracker pie crust
- 8-ounce packages cream cheese, room temperature
- 1 2/3 c
- 1 1/2 c
- canned solid pack pumpkin
- 9 Tbsp
- whipping cream
- 1 tsp
- ground cinnamon
- 1 tsp
- ground allspice
- large eggs
- 4 Tbsp
- purchased caramel sauce
- 1 c
- sour cream
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping.
kin, 4 tablespoons whipping cream, ground cinnamon and
ground allspice to mixture in large bowl and beat until well
combined. Add eggs 1 at a time, beating just until combined.
until cheesecake puffs, top browns and center moves only
slightly when pan is shaken, about 1 hour 15 minutes.
fer cheesecake to rack and cool 10 minutes.
knife around cake pan sides to loosen cheesecake.
tightly and refrigerate overnight.
cream cheese mixture to room temperature. Add remaining 5
tablespoons whipping cream to cream cheese mixture and stir
cheese mixture. (Can be prepared 1 day ahead. Cover and re-
pastry bag fitted with small star tip (do not stir before