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Swirled Caramel Pumpkin Cheesecake




Source of Recipe


Joanne


List of Ingredients




Crust
1 1/2 cups toasted pecans, finely chopped
4 packets Splenda® pourable
1/4 cup dark agave nectar
1/4 cup (1/2 stick) butter, melted

Filling:
2 lbs. (4- 8 ounce packages) cream cheese, room temperature
1/3 cup fructose
1 1/2 cups Splenda® pourable
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream (4 ½ oz)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground ginger
4 large eggs, beaten
4 tablespoons purchased no sugar caramel sauce (may be
omitted)
1 cup lightly sweetened whipped cream
1 teaspoon real vanilla



Recipe



Crust:
Preheat oven to 350 degrees. Finely grind pecans and
sweeteners in processor. Add melted butter and blend until
combined. Press crust mixture onto bottom and up sides of a
Pam sprayed 9-inch-diameter springform pan with 2
3/4-inch-high sides. Bake for 10 minutes at 350°. Cool

Topping:
Using electric mixer, beat cream cheese, vanilla, and
sweeteners in a large bowl until light. Transfer 3/4 cup
mixture to small bowl; cover tightly and refrigerate to use
for topping.

To the remaining cheese mixture, add pumpkin, 4 tablespoons
whipping cream, and ground spices to mixture in large bowl
and beat until well combined. Add beaten eggs, 1/4 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 10 minutes. Run small
sharp knife around cake pan sides to loosen cheesecake.
Cool. Cover tightly and refrigerate overnight.

Next day: Bring remaining 3/4 cup sweetened cream cheese
mixture to room temperature. Add remaining 5 tablespoons
whipping cream to cream cheese mixture and stir to combine.
Pour cream cheese mixture over cheesecake, spreading 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 refrigerate.)
Serving: Release pan sides from cheesecake. Spoon whipped
cream into pastry bag fitted with small star tip. Pipe
decorative border around cheesecake and serve. Yield: 10
Servings