Pumpkin Caramel Pecan Cheesecake Recipe 455 Food

PUMPKIN CHEESECAKE WITH CARAMELIZED PECAN TOPPING

Steps:

• Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
• Bake crust at 325° for 8 minutes. Cool on a wire rack.
• Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
• Add eggs, 1 at a time, beating until blended after each addition.
• Stir in cinnamon, nutmeg, and cloves.
• Pour mixture into prepared crust.
• Bake at 325° for 40 minutes or until almost set.
• Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
• Cool completely on a wire rack.
• Cover and chill 8 hours.
• Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
• Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
• Let stand 10 minutes before serving.
• Store in refrigerator.

PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Adjust the oven rack to lower-middle position and heat the oven to 350°F.
• Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
• Place the cookies in a food processor and pulse until they break into fine crumbs. Add the butter over the top and pulse to combine.
• Tip the mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.
• Reduce the oven temperature to 325°F.
• Bring a pot of water to a simmer. You will use this for a water bath.
• Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
• Stop the motor and scrape down the sides. Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla. Beat on medium speed until creamy, about 3 minutes. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
• Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated.
• Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
• With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. Mix until the eggs are well incorporated. Scrape down the sides and bottom of the bowl. Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended. Keep the mixer speed on low to prevent incorporating air into the batter.
• In order to make the springform pan leak-proof, set the pan into an oven-proof bag. You can use either a large turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.
• Pour the cheesecake batter into the crust, smoothing out the top. Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.
• Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
• Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant-read thermometer it should read 145-150°F.
• Remove the pan from the oven and let the cheesecake cool in the pan of hot water. When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is best.
• Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan. Gently peel away the parchment paper around the side of the cake.
• To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake. A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
• When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
• Slice the cake with a thin knife dipped into hot water.

CARAMEL PUMPKIN CHEESECAKE

Steps:

• 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.
• 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.
• 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.

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

Steps:

• For Crust: Preheat oven to 350°F Finely grind ground cookies, pecans and sugar in processor.
• Add melted butter and blend until combined.
• Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light.
• Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
• Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined.
• Add eggs 1 at a time, beating just until combined.
• Pour filling into crust (filling will almost fill pan).
• Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
• Transfer cheesecake to rack and cool 10 minutes.
• Run small sharp knife around cake pan sides to loosen cheesecake.
• Cool.
• Cover tightly and refrigerate overnight.
• Bring remaining 3/4 cup cream cheese mixture to room temperature.
• Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
• Press down firmly on edges of cheesecake to even thickness.
• Pour cream cheese mixture over cheesecake, spreading evenly.
• Spoon caramel sauce in lines over cream cheese mixture.
• Using tip of knife, swirl caramel sauce into cream cheese mixture.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Release pan sides from cheesecake.
• Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
• Pipe decorative border around cheesecake and serve.

PUMPKIN-PECAN CHEESECAKE

Steps:

• For topping: Place sugar in small bowl; add butter and cut in until mixture resembles coarse meal.
• Stir in pecans and set aside.
• For cheesecake: Blend crumbs, ¼ cup sugarand butter in bowl.
• Press into bottom and up sides of 9 inch diameter springform pan.
• Chill.
• Preheat oven to 350 degrees F (165C).
• Beat cream cheese until smooth.
• Mix in white and brown sugars.
• Add eggs, one at a time, and beat until fluffy.
• Blend in pumpkin, cream and spices.
• Pour into crust.
• Bake until centre no longer moves when pan is shaken, about 1 ½ hours.
• Sprinkle topping over cheesecake.
• Bake 15 minutes longer.
• Cool.
• Cover and refrigerate overnight.
• (can be prepared 2 days before serving).