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Pumpkin Cheesecake with Caramel Sauce

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Pumpkin Cheesecake with Caramel Sauce
  • Prep 35 min
  • Total 8 hr 40 min
  • Servings 16
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Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.
By Betty Crocker Kitchens
Updated Nov 5, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cinnamon graham cracker crumbs can be substituted for the teddy bear-shaped graham crackers.
  • tip 2
    To save time, use purchased caramel topping instead of making the caramel sauce. Warm the topping and stir in the rum or rum extract.
  • tip 3
    To easily crush the crackers, use a food processor or place them in a plastic bag and crush with a rolling pin.

Nutrition

440 Calories, 28g Total Fat, 6g Protein, 41g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
15g
77%
Trans Fat
1g
Cholesterol
135mg
45%
Sodium
300mg
13%
Potassium
150mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
1g
4%
Sugars
31g
Protein
6g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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