Sweet Cheesecake Recipes
Pumpkin Cheesecake with Caramel Rum Sauce
Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.
Prep: 35 min | Yield: 16 servings
Ingredients
Crust
- 2 cups crushed teddy bear-shaped cinnamon Graham snacks* (from 10-ounce box)
- 1/4 cup butter, melted
Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 teaspoons pumpkin pie spice
- 3/4 teaspoon ground cardamom
Spiced Caramel-Rum Sauce**
- 1/3 cup packed brown sugar
- 1/3 cup light or dark corn syrup
- 2 tablespoons butter
- 1/3 cup whipping cream
- 1 tablespoon spiced rum or 1/4 teaspoon rum extract
Garnish
- Sweetened whipped cream, if desired
Instructions
- Heat oven to 300 degrees F. Spray a 9 inch springform pan with cooking spray. Wrap foil around pan to catch drips.
Crust
- In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
- Bake for 8 to 10 minutes or until set.
- Cool for 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
Filling
- In large bowl, beat cream cheese and granulated sugarwith electric mixer on medium speed until light and fluffy.
- Beat in eggs, one at a time, just until blended.
- Spoon 3 cups of the mixture onto crust; spread evenly.
- To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth.
- Spoon over mixture in pan.
- Bake for 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.
- Run small metal spatula around edge of pan to loosen cheesecake.
- Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven for 30 minutes.
- Cool in pan on cooling rack for 30 minutes.
- Cover loosely; refrigerate for at least 6 hours but no longer than 24 hours.
Spiced Caramel-Rum Sauce
- In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
- Stir in whipping cream; heat to boiling. Remove from heat; stir in rum or rum extract.
- Cool until warm.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan.
- Top individual slices with warm sauce and a dollop of whipped cream.
- Cover and refrigerate any remaining cheesecake.
Notes
* Cinnamon Graham cracker crumbs can be substituted for the teddy bear-shaped Graham crackers. To easily crush the crackers, use a food processor or place them in a plastic bag and crush with a rolling pin.
** To save time, use purchased caramel topping instead of making the caramel sauce. Warm the topping and stir in the rum or rum extract.
Nutrition
Per serving: Calories 440 (Calories from Fat 250), Total Fat 28g (Saturated Fat 15g, Trans Fat 1g), Cholesterol 135mg Sodium 300mg Total Carbohydrate 41g (Dietary Fiber 1g Sugars 31 g), Protein 6g
% Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 8%; Iron 6%
Exchanges:0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choices: 3
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens