Pumpkin-Caramel Cheesecake

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

–

Save & Share

Servings 16

false

( 33 ) Ratings

33 Ratings

5 Stars 27%

4 Stars

3 Stars

2 Stars 22%

1 Stars 16%

Member Reviews ( 12 )

807b96c9-a09e-4e9b-b7c3-219efbef82a8

ingredients 14
Prep Time 45 min
Total Time 10 hr 30 min

Ingredients

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 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 15g, 15% Trans Fat 1g 1% ),
Cholesterol: 110mg; 110%;
Sodium: 300mg; 300%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 0g 0% Sugars 24g 24% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

ddishman

report Posted Nov. 9, 2011 9:39 AM

Take your time, let the cream cheese come to room temp. this is not a rush desert, put some love in it and it will show.

ddishman

report Posted Nov. 9, 2011 9:36 AM

I have made this cheesecake for the last 3 years and i will keep making for the rest of my life. My family and friends love it.

mommyme426

report Posted Dec. 10, 2010 8:44 AM

This was my first time making cheese cake and it was awsome! beeting was a little discouraging to begin with because the creamcheese filled the beaters. But it turned out really good. I substatuted butterscotch topping for the caramel and also drizzled some on the top. That added to the flavor as well. :)

NancyStevie

report Posted Nov. 19, 2010 10:18 PM

This is a great cheese cake recipe. I would add pumkin pie spice the next time as I did not tast the pumpkin. Everyone in my family that tryed it loved it

camilot5

report Posted Nov. 15, 2010 8:16 AM

I made a mistake - it does tell you 1/2 cup almonds.