PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Caramel Drizzle over Pumpkin Cheesecake
| Caramel Drizzle over Pumpkin Cheesecake | Print |
Recipe By: Alice Morrow
Caramel Drizzle over Pumpkin Cheesecake
Ingredients
- 2 c. crushed teddy-bear shaped cinnamon graham snacks
- ¼ c. butter, melted
- 4 (8-oz.) packages cream cheese, softened
- 1 ½ c. sugar
- 4 eggs
- 1 c. canned pumpkin (not pie mix)
- 2 t. pumpkin pie spice
- ½ t. ground cardamom
- ⅓ c. packed light brown sugar
- ⅓ c. light corn syrup
- 2 T. butter
- ⅓ c. whipping cream
- 1 T. spiced rum or ¼ t. rum extract
- Sweetened whipped cream, garnish
Instructions
- Heat oven 350. Spray 9” springform pan with PAM. Wrap foil around pan to catch drips.
- In small bowl, mix graham crackers (crushed) with ¼ c. melted butter.
- Press mixture into bottom of pan and 1” up the sides. Bake 8-10 minutes. Cool 5 minutes.
- In large bowl, beat cream cheese and sugar until light and fluffy.
- Beat in eggs, one at a time until blended.
- Spoon 3 cups of the mixture into crust, spread evenly.
- To remaining cream cheese mixture, add pumpkin, pumpkin spice and cardamom. Mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour and 15 minutes or until edge of cheesecake is set at least 2” from the edge of pan but the center still jiggles.
- Run small metal spatula around edge of pan to loosen cheesecake.
- Turn oven off, open oven door at least 4 inches. Let cheesecake remain in oven for 30 minutes.
- Cool in pan on cooling rack for 30 minutes. Cover loosely and refrigerate for at least 6 hours but not longer than 24 hours.
- In saucepan, heat brown sugar, corn syrup and 2 T. butter. Let boil, stirring constantly, for 5 minutes.
- Stir in whipping cream. Heat to boiling. Remove from heat. Stir in rum. Cool until warm.
- Just before serving, run small metal spatula around edge of cheesecake. Carefully remove side of pan. On each slice of cheesecake, drizzle with caramel sauce and a dollop of whipped cream. Refrigerate any leftover cheesecake.
Notes
*****You can used cinnamon flavored graham crackers (crushed). You can also purchase caramel topping and Cool-Whip, to save steps.
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