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Cheesecake- Pumpkin Caramel Cheesecake

List of Ingredients



Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1 tablespoon cinnamon

1/4 cup melted butter

Caramel sauce:

3 cups sugar

2 cups cold water

Juice of 1 lemon

2 cups heavy cream

Filling:

3 pounds cream cheese

2 cups caramel (from above)

1/4 cup flour

2 cups pumpkin puree

1 tablespoon vanilla

2 tablespoons nutmeg

7 eggs

Garnish:

1 cup favorite warm bittersweet chocolate sauce, optional

Confectioners' sugar to taste

Fresh mint sprigs




Recipe

Preheat the oven to 300 degrees.

To make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and butter. Transfer to a parchment-lined and greased cake pan, 12 inches in diameter and at least 4 inches deep. Press the crumbs evenly across the bottom.

To make the caramel sauce: In a medium, acid-resistant saucepan, combine the sugar, water and lemon juice. Bring to a simmer over high heat and cook until the caramel forms, about 310 degrees on a candy thermometer. Remove the skillet from the heat.

Slowly whisk in the heavy cream. Return the sauce to the heat and cook until it is thickened and dense, about 10 minutes. Remove from the heat and allow to cool. Caution: Do not taste anytime during the cooking, because the caramel will burn you.

To make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add 2 cups of the warm caramel sauce (reserve the rest for topping the cheesecake) and the flour, blending until smooth.

Scrape down the bowl and mix in the pumpkin, vanilla and nutmeg, mixing well.

Add the eggs one by one, mixing after each addition and scraping down the sides of the bowl. The mixture should be smooth. Pour into the prepared pan.

Place the pan in a roasting pan on the lower rack of the oven. Add boiling water to the roasting pan until it is two-thirds of the way up the sides of the cake pan. Bake until the center is well set, about 1 1/4 to 1 1/2 hours. Remove the cake from the water bath and pour the remaining caramel sauce over the top of the cake.

Allow the cake to cool on a rack to room temperature. Refrigerate it overnight to set.

To serve: Run a knife along the edge of the cheesecake to loosen it. Carefully remove the cheesecake onto a parchment-lined platter. Cut into 12 slices and place on dessert plates. Drizzle the chocolate sauce over the cheesecake. Dust with confectioners' sugar sifted through a fine sieve. Garnish with a mint sprig. Serves 12.

Nutritional analysis per serving: 983 calories (58% from fat), 63 g. fat (38 g. saturated fat), 91 g. carbohydrate, 16 g. protein, 553 mg. sodium, 298 mg. cholesterol, 160 mg. calcium, 3 g. fiber.
Recipe found in South Bend Tribune