PUNPKIN CHEESECAKE WITH CARAMEL SAUCE

Name: PUNPKIN CHEESECAKE WITH CARAMEL SAUCE
Cook time: 1 h 20 min
Total time: 1 h 20 min
Ingredients: 2 c crused teddy bear shaped cinnamon grahams; 1/4 c butter; CRUST; FILLING; 4 pkg 8-oz cream cheese; 1 1/2 c granulated sugar; 4 eggs; 1 c canned pumpkin (not pie mix); 2 tsp punpkin pie spice; 3/4 tsp ground cardamon; SPICED CARAMEL-RUM SAUCE; 1/3 c packed brown sugar; 1/3 c light or dark corn syrup; 2 Tbsp butter; 1/3 c heavy whipping cream; 1 Tbsp spiced rum or 1/4 tsp. rum extract

Punpkin Cheesecake With Caramel Sauce Recipe

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By Darla Myrick
@darlap

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Cook:

1 Hr 20 Min

Ingredients

Add to Grocery List

2 c

crused teddy bear shaped cinnamon grahams
1/4 c

butter
CRUST
FILLING
4 pkg

8-oz cream cheese
1 1/2 c

granulated sugar
4

eggs
1 c

canned pumpkin (not pie mix)
2 tsp

punpkin pie spice
3/4 tsp

ground cardamon
SPICED CARAMEL-RUM SAUCE
1/3 c

packed brown sugar
1/3 c

light or dark corn syrup
2 Tbsp

butter
1/3 c

heavy whipping cream
1 Tbsp

spiced rum or 1/4 tsp. rum extract

How to Make PUNPKIN CHEESECAKE WITH CARAMEL SAUCE

Step-by-Step

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.