Pumpkin Cheese cake

With Thanksgiving  fast approaching here is one recipe I can share with you that has been tested time and time again….it’s a keeper!!

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice

4 large eggs

1 tablespoon (about) purchased caramel sauce

1 cup sour cream

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans
and sugar in processor. Add
melted butter and blend until combined. Press crust mixture onto
bottom and up sides of 9-inch-diameter
spring form pan with 2 3/4-inch-high sides.

For Filling: 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. Add pumpkin, 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.
Pour filling into crust (filling will almost fill pan).

Bake at 325  until cheesecake puffs, top browns and center
moves only slightly when pan is shaken, about 1 hour 15 minutes.
Transfer cheesecake to rack and cool
10 minutes. Run small sharp knife around cake pan sides to loosen
cheesecake. Cool. Cover tightly and
refrigerate overnight.

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. 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 tip of knife, swirl caramel
sauce into cream cheese mixture. (Can
be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into pastry bag
fitted with small star tip (do not stir
before using). Pipe decorative border around cheesecake and serve.

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