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Pumpkin, Caramel & Pecan Cheesecake |
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| Ingredients: |
1/2 cup chopped Pecans, divided
38 Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
32 oz. Cream Cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs
Smuckers Caramel Syrup
1/4 cup milk
1 cup whipping cream, whipped
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| Procedures: |
HEAT oven to 325°F.
CHOP 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of
13x9-inch pan.
BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs,
1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
MICROWAVE caramel syrup and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted,
stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped
cream.
HOW TO TEST CHEESECAKE DONENESS
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the
cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be
soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
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| Notes: |
2022-08-28: Made at D’s request, 3 pair of slices went to the freezer for future use.
2021-11-28: We made this for game night at SKDL’s and D loved it!
2016-11-23: made for Thanksgiving. Replace the melted caramels with a jar of caramel syrup.
2013-11-22: Made for the first time for SKDL and Thanksgiving.
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06/19/2023
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