Punpkin Cheesecake With Caramel Sauce Recipe

No Photo

Have you made this?

 Share your own photo!


Darla Myrick


I found this recipe in a newsletter from Ironworkers 44 in Kentucky. I have not tried it yet but I will for the holidays

★★★★★ 1 vote
1 Hr 20 Min


2 c
crused teddy bear shaped cinnamon grahams
1/4 c



4 pkg
8-oz cream cheese
1 1/2 c
granulated sugar
1 c
canned pumpkin (not pie mix)
2 tsp
punpkin pie spice
3/4 tsp
ground cardamon


1/3 c
packed brown sugar
1/3 c
light or dark corn syrup
2 Tbsp
1/3 c
heavy whipping cream
1 Tbsp
spiced rum or 1/4 tsp. rum extract


1Heat oven to 300*F. Spray 9-inch spring form pan with cooking spray. Wrap foil apround pan to catch drips. In small bowl, mix crust ingredients. Press mixture in botton and 1 inch up side of pan. bake 8 to 10 minutes or untils set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water o lower oven rack
2In large bowl, beat creamcheese and granulated sugar with electric mixer on medium speed until light and fluffy, Beat in eggs, one at a time, just untill blended. spoon 3 cups of the mixture onto crust; spread evenly. To remainng cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom, mix with wire whisk until smooth. spoon over mixture in pan.
3Bake 1 hour 15 minutes to 1 hour 25 minutes or unti edge of cheesecake still jiggles sligtly when oved. Run small metal spatula around edge of pan to losen ceescake. Turn oven off: open oven door a eas 4 inchs. Let cheesecake remain in oven 30mnutes. Coolin pan on coolig rac 30 minutes. Coven loosely; refrigerate at least 6 hour but no longer that 24 hours.
4In small saucepan, heat brown sugar, coorn syrup and 2 tbls. buter to boiling over medium-low hear, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stil in rum. Coll until warm.
5Just before serving, run small metal spatula round edge of pan; carefully remove side of pan. To individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

About this Recipe

Course/Dish: Other Desserts