This could be the most awesome pumpkin cheesecake you've ever tasted!
Crust:
16 oz. Graham crackers - crushed (reserve 1/2 cup for garnish)
1/2 C Butter
1/4 C Sugar
1/2 C Pecans - chopped fine
1/4 Tsp Cayenne Pepper (must do this)
(This makes LOTS of crust and if you have too much for this recipe, it keeps well in the frig. in a zip lock bag.)
Filling:
24 oz. Cream Cheese
1 1/4 C Pumpkin puree (15 ozs.) Do not use pumpkin pie filling
5 Large Eggs
1 C Sugar
1/2 C Heavy Cream
2 tsp Ground Cinnamon
1 tsp Ground ginger
1/2 tsp Ground cloves
1/2 tsp Fresh ground nutmeg
1 tsp Allspice
1/2 tsp Salt
Sauce:
1/2 C Dark brown sugar - packed
1/2 C Sugar
1/4 C Butter
1/3 C Water
1/4 C Heavy cream
1/2 tsp Pure vanilla extract
1/2 tsp Salt
Preheat oven 350 degrees.
Combine all crust ingredients. Press into bottom and up sides of 10 inch spring form pan. Bake for 5-10 minutes until slightly tasty. Cool.
Beat cream cheese and sugar until smooth and fluffy. Add spices and beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream until totally mixed. Pour over cooled crust.
Bake in center of oven until cheesecake is firm to touch and not jiggly in the middle (50-60 minutes.) Let cool on wire rack for 45 minutes. Cover and refrigerate 4 hours. The cake will fall slightly in the middle as it chills.
For caramel sauce: Put sugars and water in a small heavy saucepan. Bring to boil over med. heat. Boil 4 minutes until nice caramel color. Do not over cook or it will burn the sugars. Remove from heat, add cream, salt and butter and stir until well blended. Let cool 5 minutes and add vanilla.
Remove spring form sides and place cake on plate. Cut in wedges and drizzle caramel sauce over. Keep all cheesecake and caramel in the refrigerator if not eaten that day.
This is so very rich I only make if I'm going to take to a dinner someplace else. The caramel keeps well and only needs a little microwaving to pour again. If you keep it at home, I guarantee the screeching sound you hear will not be Halloween spooks, it will be your arteries clogging up.
Crust:
16 oz. Graham crackers - crushed (reserve 1/2 cup for garnish)
1/2 C Butter
1/4 C Sugar
1/2 C Pecans - chopped fine
1/4 Tsp Cayenne Pepper (must do this)
(This makes LOTS of crust and if you have too much for this recipe, it keeps well in the frig. in a zip lock bag.)
Filling:
24 oz. Cream Cheese
1 1/4 C Pumpkin puree (15 ozs.) Do not use pumpkin pie filling
5 Large Eggs
1 C Sugar
1/2 C Heavy Cream
2 tsp Ground Cinnamon
1 tsp Ground ginger
1/2 tsp Ground cloves
1/2 tsp Fresh ground nutmeg
1 tsp Allspice
1/2 tsp Salt
Sauce:
1/2 C Dark brown sugar - packed
1/2 C Sugar
1/4 C Butter
1/3 C Water
1/4 C Heavy cream
1/2 tsp Pure vanilla extract
1/2 tsp Salt
Preheat oven 350 degrees.
Combine all crust ingredients. Press into bottom and up sides of 10 inch spring form pan. Bake for 5-10 minutes until slightly tasty. Cool.
Beat cream cheese and sugar until smooth and fluffy. Add spices and beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream until totally mixed. Pour over cooled crust.
Bake in center of oven until cheesecake is firm to touch and not jiggly in the middle (50-60 minutes.) Let cool on wire rack for 45 minutes. Cover and refrigerate 4 hours. The cake will fall slightly in the middle as it chills.
For caramel sauce: Put sugars and water in a small heavy saucepan. Bring to boil over med. heat. Boil 4 minutes until nice caramel color. Do not over cook or it will burn the sugars. Remove from heat, add cream, salt and butter and stir until well blended. Let cool 5 minutes and add vanilla.
Remove spring form sides and place cake on plate. Cut in wedges and drizzle caramel sauce over. Keep all cheesecake and caramel in the refrigerator if not eaten that day.
This is so very rich I only make if I'm going to take to a dinner someplace else. The caramel keeps well and only needs a little microwaving to pour again. If you keep it at home, I guarantee the screeching sound you hear will not be Halloween spooks, it will be your arteries clogging up.
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Ok Diane I thought I only needed 11 things to make this. I need two more of the ingredients. Would love to be at your house and be able to cook anything those cooking shows make.
ReplyDeleteIf you were not so busy you could have your own TV cooking show. Then make a huge mess dirtying all the cookware and have someone clean it up!
You house is perfect for it, you would be awesome!
Would love to watch Paula Dean or that gal that wears white and never gets a hair out of place. Would tape show and let you do your magic while I could go watch a wood working show with your talented husband and have him build me a gryrocopter while you cooked!!! So much talent on Bishop Hill.
You're funny Brett. Diane
ReplyDelete