Wednesday, 7 October 2015

Pumpkin Cheesecake with Salted Caramel Sauce

I made this cheesecake for Thanksgiving and it was a hit. The pumpkin flavor is very smooth and with the salted caramel sauce its a perfect way to finish a turkey dinner.



Ingredients:
1 3/4 cups crushed graham crackers 
1/3 cup light brown sugar
6 tbsp butter, melted
3 (250 gram) pkg cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups pumpkin puree
1 1/2 tsp vanilla extract
2 large eggs
3 large egg yolks
Topping:
Salted caramel sauce, recipe link: Salted Caramel Sauce
Sweetened whipped cream, for serving (optional)
Directions:
To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar. Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom of a 9-inch spring-form pan. Bake in preheated oven for 8-9 minutes until lightly browned. Remove from oven and allow to cool while preparing filling. Reduce oven temperature to 325 degrees.
In a large mixing bowl, using an electric mixer blend together cream cheese, brown sugar and granulated sugar until smooth. Mix in flour, cinnamon, nutmeg and ginger. Add in pumpkin and vanilla and mix on low speed just until combined. Add in whole eggs one at a time, mixing after each addition just until combined, then add in egg yolks and mix just until combined. Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour, then turn oven off and allow cheesecake to rest in oven 25 - 30 minutes (without opening oven door). Remove from oven and allow to cool 15 minutes, then cover with plastic wrap and chill 5 hours. Slice and drizzle each serving with salted caramel sauce then top with optional sweetened whipped cream. Store in refrigerator in an airtight container.

Ingredients:
Link to Recipe: Pumpkin Cheesecake with Salted Caramel Sauce
In a large mixing bowl, mix together crushed graham crackers and light-brown sugar. Pour in melted butter and mix until mixture is evenly coated.

Firmly press mixture into the bottom of a 9-inch spring-form pan. Bake in preheated oven for 8-9 minutes until lightly browned. 

In a large mixing bowl, using an electric mixer , blend together cream cheese, brown sugar and granulated sugar until smooth.

Mix in flour, cinnamon, nutmeg and ginger. 

Add in pumpkin and vanilla and mix on low speed just until combined. 

Add in whole eggs one at a time, mixing after each addition just until combined. 

Add in egg yolks and mix just until combined.

Pour mixture into graham cracker crust and bake in preheated oven (325 degrees) for 1 hour,

I used my homemade caramel sauce.


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