Pumpkin-Caramel Cheesecake

Pumpkin-Caramel Cheesecake

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

Prep Time

45

Minutes

Total Time

10:30

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 230),
  • Total Fat 26g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 110mg;
  • Sodium 300mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 0g,
    • Sugars 24g),
  • Protein 5g;
Percent Daily Value*:
    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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.