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Pumpkin-Caramel Cheesecake
Pumpkin-Caramel Cheesecake
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Prep Time:
45 minutes
Total Time:
10 hours 30 minutes
Indulge in a decadent fall cheesecake with pumpkin, gingersnaps, and caramel.
Ingredients:
  • 1 1/2 cups finely crushed gingersnap cookies (30 cookies)
  • 1/4 cup butter or margarine, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup butter, softened (do not use margarine)
  • 1 cup granulated sugar
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup caramel topping
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 eggs
  • 1/2 cup sliced almonds
  • 3 tablespoons granulated sugar
  • 1 cup whipping cream
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease the bottom of a 9-inch springform pan with cooking spray, then wrap foil around the outside to prevent drips. Combine crust ingredients in a small bowl, mix well, and press into the bottom of the pan. Bake for 10-12 minutes until set.
  • In a large bowl, use an electric mixer on medium speed to blend cream cheese until smooth. Mix in 1/2 cup of butter until creamy, being careful not to overbeat. Gradually add sugar while mixing on low speed. Then add pumpkin and beat until well combined. Mix in caramel topping and flour. Finally, add eggs one at a time, mixing just until blended after each addition.
  • Lower oven temperature to 325°F. Pour the filling into the partially baked crust. Set springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches a quarter of the way up. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the edges are set at least 2 inches from the pan's edge while the center still jiggles slightly. Let the cheesecake cool in the pan on a cooling rack for 30 minutes, then use a sharp knife to loosen it from the side of the pan. Cover the cheesecake and refrigerate for at least 8 hours.
  • Heat almonds in a 10-inch nonstick skillet over medium heat for 4 to 6 minutes, stirring constantly until lightly browned. Sprinkle 3 tablespoons of granulated sugar over almonds and continue stirring for 2 to 3 minutes until sugar melts and coats almonds. Transfer the almond mixture to a sheet of foil sprayed with cooking spray. Allow it to cool for 2 to 3 minutes before breaking it apart.
  • In a cool bowl, use an electric mixer to whip the remaining topping ingredients until soft peaks form. Run a knife along the edge of the pan to loosen the cheesecake, then gently remove the side. Serve the cheesecake in wedges on dessert plates and garnish each wedge with whipped cream and almonds.

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