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The amazing pumpkin cheesecake recipe

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Pumpkin Cheesecake with Caramel Swirl

Serves 10
Crust:

1 ½  cups ground gingersnap cookies

¼ cup firmly packed brown sugar

¼ cup (1/2 stick) unsalted butter, melted

Filling:

4  8oz. packages cream cheese, room temperature

1 2/3 cups sugar

1 ½ cups canned solid pack pumpkin

9 tablespoons whipping cream

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 large eggs
Purchased caramel sauce
For Crust: Preheat oven to 350ºF. Finely grind cookies and sugar in food processor. Add melted butter and blend until combined. Press crust mixture into bottom of a 9” springform pan with 2 ¾” sides.

For Filling: Using an electric mixer, beat cream cheese and sugar in a large bowl until light. Transfer ¾ cup of the mixture to a small bowl, cover, and refrigerate to use for topping. To the remaining mixture add pumpkin, 4 tablespoons whipping cream, cinnamon, and allspice and beat until well combined. Add eggs one at a time, beating just until combined. Pour filling into crust (it will almost fill the pan). Bake until cheesecake puffs, top browns, and center moves only slightly when shaken, about 1 hour and 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run a small, sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining ¾ cup cream cheese mixture to room temperature. Add the remaining 5 tablespoons of whipping cream to the mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using the tip of a knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead; cover and refrigerate.
Release pan sides from cheesecake and serve.

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Written by orata

October 8, 2007 at 2:02 pm

Posted in recipes

Tagged with , ,

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