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TRY Pumpkin Cheesecake with Caramel Sauce




Crust

2
cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4
cup butter or margarine, melted

Filling

4
packages (8 oz each) 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 or margarine
1/3
cup whipping cream
1
tablespoon spiced rum or 1/4 teaspoon rum extract

Garnish

Sweetened whipped cream, if desired

Directions


  • 1Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • 2In large bowl, beat cream cheese and granulated sugar with 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.
  • 3Bake 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 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • 4In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
  • 5Just 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.

 

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