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Pumpkin-Caramel Cheesecake

Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.

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( 12 Ratings)

12 Ratings

5 Stars 67%

4 Stars

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 45 min
Total Time 10 hr 30 min
Servings 16

Ingredients

Crust

1 1/2: cups finely crushed gingersnap cookies (30 cookies)

1/4: cup butter or margarine, melted

Filling

3: packages (8 oz each) cream cheese, softened

1/2: cup butter, softened (do not use margarine)

1: cup granulated sugar

1: cup canned pumpkin (not pumpkin pie mix)

1/2: cup caramel topping

3: tablespoons Gold Medal® all-purpose flour

3: eggs

Topping

1/2: cup sliced almonds

3: tablespoons granulated sugar

1: cup whipping cream

2: tablespoons brown sugar

1: teaspoon vanilla

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Directions

1 Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
2 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
3 Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
4 In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 3 tablespoons granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
5 In chilled medium bowl, beat remaining topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 15g, 15% Trans Fat 1g 1% ),
Cholesterol: 110mg; 110%;
Sodium: 300mg; 300%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 0g 0% Sugars 24g 24% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 11/26/2011 6:53:50 PM REPORT ABUSE dianelb said:

Rating:

I made this for our Thanksgiving dessert and it was great. My family loved it, will make it again.

This reply was: Helpful Inspiring

Posted 11/21/2011 6:40:14 PM REPORT ABUSE sbonafilia said:

Rating:

I have made this cheesecake for the past two years for Thanksgiving and Christmas. Everyone who has tried it has loved it. It is excellent, and really brings out the flavors of the season with the pumpkin and gingersnap crust. I would recommend making sure it has chilled properly before serving it and making sure it does not sit out too long to help maintain shape and consistency. My all time favorite cheesecake to date!

This reply was: Helpful Inspiring

Posted 11/11/2011 12:01:43 PM REPORT ABUSE nicole13349 said:

Rating:

I made this with my 8 year old last weekend for my moms birthday party and EVERYONE loved it! I was told by my family if I was going to make this for Thanksgiving to go ahead and make 2 this time! It was easy and tasted amazing.

This reply was: Helpful Inspiring