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Pumpkin Cheesecake with Caramel Sauce

Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.

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  • Prep Time 35 min
  • Total Time 8 hr 40 min
  • Servings 16

Ingredients

Crust

2
cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4
cup butter or margarine, melted

Filling

4
packages (8 oz each) cream cheese, softened
1 1/2
cups granulated sugar
4
eggs
1
cup canned pumpkin (not pumpkin pie mix)
2
teaspoons pumpkin pie spice
3/4
teaspoon ground cardamom

Spiced Caramel-Rum Sauce

1/3
cup packed brown sugar
1/3
cup light or dark corn syrup
2
tablespoons butter or margarine
1/3
cup whipping cream
1
tablespoon spiced rum or 1/4 teaspoon rum extract

Garnish

Sweetened whipped cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • 2 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
  • 3 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. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • 4 In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
  • 5 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

EXPERT TIPS

Expert Tips

Cinnamon graham cracker crumbs can be substituted for the teddy bear-shaped graham crackers.

To save time, use purchased caramel topping instead of making the caramel sauce. Warm the topping and stir in the rum or rum extract.

To easily crush the crackers, use a food processor or place them in a plastic bag and crush with a rolling pin.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
135mg
135%;
Sodium
300mg
300%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
31g
31%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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