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Prep 30min
Total9hr15min
Servings16
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Ingredients
Crust
2
cups crushed graham crackers (about 32 squares)
1/2
cup butter, melted
Filling
4
packages (8 oz each) cream cheese, softened
1
1/2 cups sugar
4
eggs
1
cup canned pumpkin (not pumpkin pie mix)
2
teaspoons pumpkin pie spice
Garnish, if desired
Whipped topping
Candied pecans
Caramel topping
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Steps
1
Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
2
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; 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 is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
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A springform pan is a round, deep pan with a removable side, used for cheesecakes and desserts that can’t be turned upside down to remove from pan.
Check doneness at minimum time. Most cheesecakes are done when small area in center seems soft or jiggles slightly when pan is shaken. The hot cheesecake will continue to finish cooking as it cools. Don’t insert knife–it may cause a crack to form.
For easy cutting of pumpkin cheesecake with caramel sauce, use a long, thin-bladed knife. After each cut, dip the knife into hot water, and wipe it with a towel.
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Nutrition Facts
Serving Size:1 Serving
Calories
400
Total Fat
28g
0%
Saturated Fat
15g
0%
Sodium
320mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
0g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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