SWIRLED PUMPKIN CARAMEL CHEESECAKE
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!!
Provided by Samantha Ackley
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- 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.
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