Back by popular demand a little something I picked from the pumpkin
archives...our dessert recipe SWIRLED PUMPKIN AND CARAMEL CHEESECAKE that is
sure to be a hit with any of your pals. This really teams up luscious caramel
and pumpkin in a creamy dessert that's right in step with the times.
INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
DIRECTIONS:
Crust:
Preheat oven to 350 degrees.
Finely grind crushed cookies,
pecans and sugar in processor.
Add melted butter and blend
until combined.
Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large
bowl until light.
Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping.
Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and
ground allspice to mixture in large bowl and beat until well-combined.
Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan).
Bake until cheesecake puffs, top browns and center moves only slightly when pan
is shaken, about 1 hour 15 minutes.
Transfer cheesecake to rack and cool for 10 minutes.
Run small sharp knife around cake pan sides to loosen cheesecake.
Cool.
Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup
cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to
combine.
Press down firmly on edges of cheesecake to even
thickness.
Pour cream cheese mixture over cheesecake, spread-
ing evenly.
Spoon caramel sauce in lines over cream cheese
mixture.
Using tip of knife, swirl caramel sauce into cream
cheese mixture. (Can be prepared 1 day ahead.
Cover and re- frigerate.)
Release pan sides from cheesecake.
Spoon sour cream into pastry bag fitted with small star tip (do not stir before
using).
Pipe decorative border around cheesecake and serve.
TIPS FOR BAKING CHEESECAKES:
* Avoid over-beating the cheesecake filling. Over-beating incorporates
additional air and tends to cause cracking on the surface of the cheesecake.
Use a springform pan (a pan with removable side and bottom). Placing the pan on
a baking sheet helps to avoid leaks in the oven. Always bake a cheesecake on
the center rack of the oven. Don't be tempted to open the oven door during the
first 30 to 40 minutes of baking, drafts can cause the cheesecake to fall or
form cracks. Avoid over-baking. Be aware that baking times are not always
exact, due to variations in ovens. A perfectly baked cheesecake will be puffed
around the edges, yet the center should be slightly moist and jiggly. Unless
otherwise directed by your recipe, turn the oven off and allow cheesecake to
remain in oven, with the door ajar, for 30 minutes or until center is
completely set. Remove from the oven and cool completely on a wire rack away
from drafts before refrigerating. For optimum flavor, serve cheesecake at room
temperature. This takes about 30 minutes. Store in the refrigerator up to 4
days, loosely covered. Baked plain (minus topping) cheesecakes freeze well for
up to 2 months. Cool completely and wrap tightly in heavy-duty foil or plastic
wrap. To use, thaw frozen cheesecake overnight in the refrigerator.
Steve Boodram
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