Pumpkin Cheesecake with Caramel Sauce

By keenan

Ingredients

• 2 to 5 to brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
• Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Details

Servings 16
Adapted from bettycrocker.com

Preparation

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Makes

cup canned pumpkin (not pumpkin pie mix)

Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.

In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.

To save time, use purchased caramel topping instead of making the caramel sauce. Warm the topping and stir in the rum or rum extract.

To easily crush the crackers, use a food processor or place them in a plastic bag and crush with a rolling pin.

Looooove this recipie! I didn't make the sauce on top, but it was a hit this Thanksgiving!! I actually had to get the cook time again because I've been asked to make it for our Christmas party tonight. We couldn't find the cardamon so we used pumpkin spice and it tasted like a real pumpkin pie with a twist

I used this recipe on Thanksgiving 2010 for the first time and the Pumpkin Cheese Cake was remarkable. I did not make the topping, just the Cheese Cake. And since I am a borderline diabetic, I did not use sugar I used Splenda instead. I did not use the cardamon, because I could not find it. I was going to substitute it with ginger but decide to forget it at the last minute. I will be making another one for Christmas but I will try ginger instead of cardamon. I did not really need the sauce. Also the left over stayed in the refrigerator for a few days since only two of use was eating it plus a baby. It was Verrrrry Goooooood!

This was fantastic! I will definitely make this again. I did make some modifications, here they are:

2 pkg's of fat free cream cheese and 2 pkg's 1/3 less fat cream cheese, I just used the pumpkin pie spice the recipe called for and did not add the cardamon (too expensive!), I have a 9 1/2 inch springform pan - so I used that. I did find that I had to cook it an extra 10 minutes, but all ovens are different. I also did not make the caramel sauce, but used sugar free caramel sauce in a jar.

why cant you use pumpkin pie mix i live in mexico and that ixz all i could find

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