Cook This: Salted Caramel Pecan Pumpkin Cheesecake
Salted Caramel Pecan Pumpkin Cheesecake
Using a mixer to combine the ingredients.
Caramel Pecan Pumpkin Cheesecake.
This is a make ahead dessert. There蘑菇视频 almost 2 hours baking time, 2 hours resting time and 3 hours refrigeration time, but it蘑菇视频 worth every minute of the wait. Plan ahead.
1 1/2 cups graham cracker crumbs
2 tablespoon sugar
3/4 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, room temperature
1 cup canned pumpkin puree
1 1/4 cup sugar
1/2 cup sour cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
4 large eggs, room temperature
1 cup caramel syrup (Mrs. Richardson蘑菇视频 recommended), divided
1 1/4 cups chopped pecans, toasted, divided
coarse sea salt
Heat oven to 325 degrees F.
In a large bowl, mix graham crackers, sugar, cinnamon and butter until well combined. Lightly spray a 9鈥� non-stick springform pan with non-stick cooking spray. Add prepared graham crackers, pressing evenly and firmly on the bottom and 1/2 inch up the sides (using a ramekin or bottom of a 1-cup measuring cup). Bake until crust is lightly golden, 8-10 minutes. Remove to cool.
Decrease oven to 225 degrees F and open the door to help drop the internal temperature for a few minutes. Check temperature with an oven thermometer; once 225 degrees F, is reached, close the door. (Note: this is a very important step, to ensure the oven is at the proper temperature, so the cheesecake does not crack!)
Meanwhile:聽In a stand mixer fitted with the whisk attachment, mix cream cheese, pumpkin, sugar, sour cream and spices until smooth. Add eggs, one at a time until blended. Scraping down the sides and bottom cavity of the bowl, re-mixing until smooth.
Pour cream cheese mixture into the cooled graham cracker crust. Bake until set with a slight wiggle in the center, 1 hour 45 minutes. Turn off the oven and open the door to vent, leaving the cheesecake inside for 15 minutes. This step prepares the cheesecake for room temperature so it doesn鈥檛 crack.
Remove to a cooling rack to fully cool at room temperature, about 2 hours. This is an important step also; if the cheesecake is still too warm when covered and refrigerated, condensation will form over the cake, making it wet. Cover with plastic wrap and refrigerate until completely set, 3 hours to overnight.
Place caramel in a microwave-safe bowl and microwave on high until pliable and slightly warm but not hot, 10-15 seconds.
Remove springform pan, slice and top each piece with 2 tablespoons pecans, drizzle about 1 1/2 tablespoons caramel over the pecans and lightly sprinkle with sea salt. Repeat remaining slices. Makes 10 slices.
Prep time: 18 minutes
Bake time: 1 hour 45 minutes
Cool time: 2 hours or more
Refrigerate time: 3 hours to overnight
Serves: 10