Pumpkin-Caramel Cheesecake

Health score
2%
Pumpkin-Caramel Cheesecake
630 min.
16
450kcal

Suggestions


Indulge in the rich and decadent flavors of our Pumpkin-Caramel Cheesecake, a dessert that perfectly captures the essence of fall. This delightful cheesecake combines the creamy texture of traditional cheesecake with the warm, comforting taste of pumpkin and the sweet allure of caramel. Each slice is a harmonious blend of flavors that will leave your taste buds dancing with joy.

Imagine a buttery gingersnap crust that cradles a velvety filling made from cream cheese, real pumpkin, and a touch of caramel. The cheesecake is baked to perfection, creating a smooth and creamy texture that melts in your mouth. Topped with a luscious whipped cream and a sprinkle of caramelized almonds, this dessert is not only a feast for the palate but also a visual delight.

Perfect for gatherings, holidays, or simply a special treat for yourself, this Pumpkin-Caramel Cheesecake serves 16, making it an ideal choice for sharing with family and friends. With a preparation time of just over 10 hours, including chilling, this cheesecake is worth every minute spent. Treat yourself and your loved ones to a slice of this heavenly dessert that embodies the flavors of the season and creates lasting memories around the table.

Ingredients

  • 1.5 cups gingersnaps crushed finely (30 cookies)
  • 0.3 cup butter melted
  • 24 oz cream cheese softened
  • 0.5 cup butter softened (do not use margarine)
  • cup granulated sugar 
  • cup pumpkin pie filling/mix canned (not pumpkin pie mix)
  • 0.5 cup mrs richardson's butterscotch caramel sauce 
  • tablespoons flour all-purpose
  •  eggs 
  • 0.5 cup almonds sliced
  • tablespoons granulated sugar 
  • cup whipping cream 
  • tablespoons brown sugar 
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • roasting pan
  • aluminum foil
  • springform pan

Directions

  1. Heat oven to 350°F. Spray bottom of 9-inch springform pan with cooking spray. Wrap foil around outside of bottom and side of pan to catch drips. In small bowl, stir crust ingredients until well mixed. Press mixture in bottom of pan.
  2. Bake 10 to 12 minutes or until set.
  3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy. Beat in 1/2 cup butter until creamy. Do not overbeat. On low speed, gradually beat in sugar.
  4. Add pumpkin; beat until blended. Beat in caramel topping and flour. Beat in eggs, 1 at a time, just until blended.
  5. Reduce oven temperature to 325°F.
  6. Pour filling into partially baked crust.
  7. Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full.
  8. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
  9. In 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown; sprinkle 3 tablespoons granulated sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated.
  10. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
  11. In chilled medium bowl, beat remaining topping ingredients with electric mixer on high speed until soft peaks form. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan.
  12. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with whipped cream and almonds.

Nutrition Facts

Calories450kcal
Protein5.04%
Fat62.41%
Carbs32.55%

Properties

Glycemic Index
15.76
Glycemic Load
11.73
Inflammation Score
-9
Nutrition Score
8.4604347063148%

Flavonoids

Cyanidin
0.07mg
Catechin
0.04mg
Epigallocatechin
0.07mg
Epicatechin
0.02mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.08mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:449.56kcal
22.48%
Fat:31.9g
49.08%
Saturated Fat:14.43g
90.18%
Carbohydrates:37.44g
12.48%
Net Carbohydrates:35.41g
12.88%
Sugar:24.53g
27.26%
Cholesterol:90.45mg
30.15%
Sodium:368.22mg
16.01%
Alcohol:0.09g
100%
Alcohol %:0.08%
100%
Protein:5.79g
11.58%
Vitamin A:2621.81IU
52.44%
Manganese:0.32mg
16.02%
Vitamin B2:0.26mg
15.36%
Vitamin E:1.76mg
11.75%
Selenium:8.15µg
11.65%
Phosphorus:107.47mg
10.75%
Calcium:86.1mg
8.61%
Fiber:2.03g
8.12%
Iron:1.25mg
6.96%
Folate:27.52µg
6.88%
Vitamin B5:0.68mg
6.81%
Magnesium:22.66mg
5.66%
Potassium:175.96mg
5.03%
Copper:0.09mg
4.63%
Vitamin B6:0.09mg
4.32%
Vitamin B1:0.06mg
3.86%
Zinc:0.56mg
3.74%
Vitamin B12:0.21µg
3.57%
Vitamin B3:0.65mg
3.27%
Vitamin D:0.4µg
2.69%
Vitamin K:1.66µg
1.58%