Swirled Pumpkin Caramel Cheesecake

Swirled Pumpkin Caramel Cheesecake Recipe

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Samantha Ackley

By
@KissxThexCook

My family and I love this recipe around the holidays. Tastes almost just like pumpkin pie only has a richer texture and caramel added into the mix to sweeten things even more! This cheesecake is sooo delicious!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Cook:
1 Hr 15 Min

Ingredients

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  • ·
    graham cracker pie crust
  • FILLING

  • 4
    8-ounce packages cream cheese, room temperature
  • 1 2/3 c
    sugar
  • 1 1/2 c
    canned solid pack pumpkin
  • 9 Tbsp
    whipping cream
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground allspice
  • 4
    large eggs
  • 4 Tbsp
    purchased caramel sauce
  • 1 c
    sour cream

How to Make Swirled Pumpkin Caramel Cheesecake

Step-by-Step

  1. Using 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.
  2. Add pump-
    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.
  3. Pour 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.
  4. Trans-
    fer cheesecake to rack and cool 10 minutes.
  5. Run small sharp
    knife around cake pan sides to loosen cheesecake.
  6. Cool. Cover
    tightly and refrigerate overnight.
  7. Bring remaining 3/4 cup
    cream cheese mixture to room temperature. Add remaining 5
    tablespoons whipping cream to cream cheese mixture and stir
    to combine.
  8. Press down firmly on edges of cheesecake to even
    thickness.
  9. Pour cream cheese mixture over cheesecake, spread-
    ing evenly.
  10. Spoon caramel sauce in lines over cream cheese
    mixture.
  11. Using tip of knife, swirl caramel sauce into cream
    cheese mixture. (Can be prepared 1 day ahead. Cover and re-
    frigerate.)
  12. Release pan sides from cheesecake. Spoon sour cream into
    pastry bag fitted with small star tip (do not stir before
    using).
  13. Pipe decorative border around cheesecake and serve.

Printable Recipe Card

About Swirled Pumpkin Caramel Cheesecake

Course/Dish: Cakes




Show 6 Comments & Reviews

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