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Pumpkin cheesecake with caramel sauce. Just in time for the holidays.
Preheat oven to 300 F.
For the graham cracker crust:
In a medium sized bowl, combine graham wafer crumbs, melted butter, and sugar. Stir until well combined. Press graham crumb mixture into the bottom of a 9″ springform pan. Set aside.
For the pumpkin cheesecake filling:
In the bowl of a stand mixer using the paddle attachment, cream together the cream cheese and sugar. Add eggs, one at a time, scraping down sides of bowl as needed. Add pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Continue to beat mixture for several minutes (4 to 5) on medium speed to incorporate some air into the batter. Add cornstarch and beat for an additional 3 to 4 minutes.
Pour filling over graham crumb base. Bake at 300 F for 1 hour to 1 hour 15 minutes (depending on your oven) or until center of cheesecake is slightly jiggly. Cheesecake will continue to bake slightly once removed from the oven. Remove from oven and set pan on a wire rack to cool.
Once cooled to room temperature, refrigerate cheesecake for several hours or overnight. The cheesecake can also be frozen at this point by leaving it in the springform pan and tightly wrapping the pan with plastic wrap.
For the caramel sauce:
In a small saucepan over medium high heat, melt the butter. Then add the brown sugar and stir continuously with a rubber spatula until the brown sugar is melted and you can no longer feel the sugar crystals with your spatula on the bottom of the pan. Add whipping cream and mix well. Continue to boil, without stirring, for 2 minutes. Remove from heat.
Drizzle caramel sauce over sliced cheesecake. Garnish with whipped cream.
If your caramel becomes too thick as it cools, you can reheat it in the microwave for 20 seconds, or place the pan back on the stove on low heat to rewarm.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!