PUNPKIN CHEESECAKE WITH CARAMEL SAUCE
By
Darla Myrick
@darlap
1
Ingredients
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2 ccrused teddy bear shaped cinnamon grahams
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1/4 cbutter
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CRUST
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FILLING
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4 pkg8-oz cream cheese
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1 1/2 cgranulated sugar
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4eggs
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1 ccanned pumpkin (not pie mix)
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2 tsppunpkin pie spice
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3/4 tspground cardamon
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SPICED CARAMEL-RUM SAUCE
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1/3 cpacked brown sugar
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1/3 clight or dark corn syrup
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2 Tbspbutter
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1/3 cheavy whipping cream
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1 Tbspspiced rum or 1/4 tsp. rum extract
How to Make PUNPKIN CHEESECAKE WITH CARAMEL SAUCE
- Heat 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
- In 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.
- Bake 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.
- In 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.
- Just 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.