Pumpkin and Caramel Swirled Cheesecake

16
Ingredients

1d
Prep Time

90m
Cook Time

1d 1h 30m
Ready In

Recipe: #2484

November 13, 2011

Categories: Cheese, Christmas, Thanksgiving, Oven Bake, Low Carbohydrate, Cream Cheese, more

recipe by:
Felix4067

"This is incredibly time-consuming, but totally worth it. Makes for an alternative to the traditional pumpkin pie for the holidays."

Original is 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (219.5 g)
Calories 477.2
Total Fat - 26.8 g
Saturated Fat - 8.8 g
Cholesterol - 121.2 mg
Sodium - 275.9 mg
Total Carbohydrate - 54.2 g
Dietary Fiber - 2.9 g
Sugars - 41.9 g
Protein - 8.4 g
Calcium - 109.9 mg
Iron - 2.4 mg
Vitamin C - 4.6 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 350F. Cover the outside of a 9-inch springform pan (2 3/4-inch sides) with aluminum foil to ensure it is sealed.

Step 2

Finely grind crushed cookies, pecans and sugar in a food processor until fine crumbs are formed. Add melted butter and blend until combined.

Step 3

Press crumb mixture into bottom and up sides of prepared pan.

Step 4

Using electric mixer, beat cream cheese and sugar in a large bowl until light and fluffy.

Step 5

Transfer 3/4 cup of mixture to a small bowl and cover; refrigerate until needed.

Step 6

To the filling mixture in the bowl, add pumpkin, 4 tablespoons whipping cream, cinnamon and allspice and beat until well combined.

Step 7

Add eggs one at a time, beating well between each addition.

Step 8

Pour filling into crust (it should almost completely fill the pan).

Step 9

Bake until cheesecake puffs, top browns, and center moves only slightly when jiggled, about 1 hour 15 minutes.

Step 10

Transfer cheesecake to a rack and let cool 10 minutes. Run a small knife around the edges to loosen from pan and let cool completely. When completely cooled, cover tightly and refrigerate overnight.

Step 11

Bring reserved 3/4 cup cream cheese mixture to room temperature; add remaining 5 tablespoons whipping cream and stir to combine well.

Step 12

Pour cream cheese mixture over top of cheesecake, spreading evenly.

Step 13

Spoon caramel sauce in lines over top; run a knife through the lines to swirl caramel sauce into cream cheese topping.

Step 14

If using sour cream, spoon into a pastry bag with a small star tip (do not stir before using) and pipe around edge of cheesecake. If using gingersnaps, place half-cookies around edge of cheesecake.