Pumpkin Cheesecake With Salted Caramel Food

PUMPKIN CHEESECAKE (WITH SALTED CARAMEL SAUCE)

Steps:

• To prepare crust: Preheat oven to 350 degrees. In a large mixing bowl, mix together crushed graham crackers and light-brown sugar (being sure to break up any clumps of the brown sugar).
• Pour in melted butter and mix until mixture is evenly coated. Firmly press mixture into the bottom and sides of a 9-inch spring-form pan coming within about 1-inch of the top edge.
• 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.

SALTED CARAMEL SAUCE FOR HEATHERSARK PUMPKIN CHEESECAKE

Steps:

• Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
• Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
• As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
• Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
• Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.
• TIPS:.
• Caramel can be intimidating, but the more you make it, and the more you will get a feel for the look and the smell, and it will become second-nature. For those just starting out, here are a few tips:.
• Stir the sugar initially to help it to melt evenly, but stop once it has completely melted to keep it from seizing.
• If you're new to caramel-making, you may find a thermometer will help to guide you. The caramel should reach 350 degrees F on an instant-read or candy thermometer. If you aren't able to obtain a thermometer, you can use visual cues for doneness. The caramel should be a deep amber color and should have just started to smoke. The line is very fine here. If you don't cook it long enough it will be too sweet with little depth of flavor, but cook it too long and it will be burnt and unusable. Once you've done it a few times and see the color and can experience the smell when the thermometer hits 350, you will have a better idea of how to eyeball it when you don't have a thermometer.
• Be sure to use a saucepan that is larger than you think you might need. When you add the butter and the cream, the caramel will bubble up violently.

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.