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Pumpkin Cheesecake with Caramel Sauce
Pumpkin Cheesecake with Caramel Sauce
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Prep Time:
35 minutes
Total Time:
8 hours 40 minutes
Indulge in decadent pumpkin cheesecake drizzled with luscious caramel-rum sauce.
Ingredients:
  • 2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
  • 1/4 cup butter or margarine, melted
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon ground cardamom
  • 1/3 cup packed brown sugar
  • 1/3 cup light or dark corn syrup
  • 2 tablespoons butter or margarine
  • 1 tablespoon spiced rum or 1/4 teaspoon rum extract
  • Sweetened whipped cream, if desired
Instructions:
  • Preheat the oven to 300°F. Grease a 9-inch springform pan with cooking spray and line it with foil to catch drips. Combine crust ingredients in a small bowl, then press the mixture into the bottom and 1 inch up the side of the pan. Bake for 8 to 10 minutes until set. Let it cool for 5 minutes. To prevent cracking, place a shallow pan filled halfway with hot water on the lower oven rack.
  • In a large bowl, use an electric mixer to beat cream cheese and granulated sugar until light and fluffy. Add eggs one at a time, mixing just until blended. Spoon 3 cups of the mixture onto the crust and spread evenly. In the remaining cream cheese mixture, whisk in pumpkin, pumpkin pie spice, and cardamom until smooth. Spoon this mixture over the one in the pan.
  • Bake the cheesecake for 1 hour 15 minutes to 1 hour 25 minutes until the edges are set at least 2 inches from the pan, with the center slightly jiggly. Use a small metal spatula to loosen the edges. Turn off the oven; leave the door ajar at least 4 inches. Let the cheesecake sit in the warm oven for 30 minutes. Afterward, cool it in the pan on a rack for another 30 minutes. Loosely cover the cheesecake and refrigerate for at least 6 hours, but no more than 24 hours.
  • In a small saucepan over medium-low heat, combine brown sugar, corn syrup, and 2 tablespoons of butter. Stir constantly and bring to a boil. Let it boil for 5 minutes, stirring occasionally. Add whipping cream and bring to a boil. Remove from heat and stir in rum. Allow it to cool until warm.
  • Before serving, glide a small metal spatula around the edge of the pan and gently detach the side. Garnish individual slices with warm sauce and a generous spoonful of whipped cream. Store any extra cheesecake by covering and placing it in the refrigerator.

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