Pumpkin Caramel Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 411.0
- Total Fat: 26.3 g
- Cholesterol: 106.9 mg
- Sodium: 302.7 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 0.5 g
- Protein: 6.0 g
View full nutritional breakdown of Pumpkin Caramel Cheesecake calories by ingredient
Number of Servings: 16
Ingredients
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Ingredients
Crust
1 1/2 cups finely crushed gingersnap cookies (30 cookies)
1/4 cup butter or margarine, melted
Filling
3 packages (8 oz each) cream cheese, softened
1/2 cup butter, softened (do not use margarine)
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup caramel topping
3 tablespoons all-purpose flour
3 eggs
Directions
Directions
1 Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
2 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
3 Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 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. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user HRHARRINGTON.
1 Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan. Bake 10 to 12 minutes or until set.
2 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
3 Reduce oven temperature to 325°F. Pour filling into partially baked crust. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake 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. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user HRHARRINGTON.