Swirled Pumpkin Caramel Cheesecake
8-ounce packages cream cheese, room temperature
canned solid pack pumpkin
purchased caramel sauce
How to Make Swirled Pumpkin Caramel Cheesecake
1Using electric mixer, beat cream cheese and sugar in large
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.
3Pour filling into crust (filling will almost fill pan). Bake
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.
5Run small sharp
knife around cake pan sides to loosen cheesecake.
tightly and refrigerate overnight.
7Bring remaining 3/4 cup
cream cheese mixture to room temperature. Add remaining 5
tablespoons whipping cream to cream cheese mixture and stir
8Press down firmly on edges of cheesecake to even
9Pour cream cheese mixture over cheesecake, spread-
10Spoon caramel sauce in lines over cream cheese
11Using tip of knife, swirl caramel sauce into cream
cheese mixture. (Can be prepared 1 day ahead. Cover and re-
12Release pan sides from cheesecake. Spoon sour cream into
pastry bag fitted with small star tip (do not stir before
13Pipe decorative border around cheesecake and serve.
Printable Recipe Card
About Swirled Pumpkin Caramel Cheesecake
Posted: Thu, Aug 19, 2010