Pumpkin Cheesecake With Caramel Rum Sauce
"I found this recipe on another recipe site. I changed a couple of things to suit our tastes, and came up with this delicious cheesecake. Perfect for Thanksgiving dessert."
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 cheesecake
- Serves:
- 16
ingredients
-
Crust
- 2 cups crushed cinnamon graham crackers
- 1⁄4 cup melted butter
-
Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 1⁄2 cups sugar
- 4 eggs
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon cardamom
-
Sauce
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1⁄2 cup evaporated milk
- 1 -2 tablespoon rum
directions
- Heat oven to 300 degrees. Spray 9" springform pan with cooking spray. Wrap foil around pan to catch drips.
- In a small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan.
- Bake 8-10 minutes or until set. Cool 5 minute.
- To minimize cracking of the cheesecake, place shallow pan half full of hot water on lower oven rack.
- For the filling, beat cream cheese and sugar in a large bowl 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.
- Bake 1 hour 15 min.to 1 hour 25 min.or until edge of cheesecake is pulled away from edge of pan, but center of cheesecake still jiggles lightly when moved.
- Turn oven off; open oven door at least 4 inches.
- Let cheesecake remain in oven for 30 minutes.
- Cool in pan on cooling rack for 30 minutes.
- Cover loosely, and refrigerate for at least 6 hours, no longer than 24 hours.
- For the sauce, melt the butter over low heat. Add the sugars and heat slowly to combine well. Very important not to let this sauce boil.
- Remove from heat, and stir in the evaporated milk.
- Let cool, and stir in the rum.
- Just before serving, run small metal spatula around edge of pan: carefully remove side of pan.
- Top individual slices with warm sauce and whipped cream if desired.
- Store cheesecake in the refrigerator.
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Reviews
-
This is a fantastic pumpkin cheesecake recipe! I love that its layered.
RECIPE SUBMITTED BY
<p>Hi! I'm very fortunate to be married to my best friend! My husband and I own our own business, and I work there 3-4 days a week. We have 4 children, a girl and three boys...all out of the nest. Our daughter is Nolan'sMom here at Zaar. We are so blessed to have two little grandsons; Nolan and Blake, and two little grandaughters; Evangeline and Willow. Our daughter-in-law is run for your life here at zaar. Us girls all enjoy trying out recipes and sharing the results when we're all together! Some of my hobbies are jogging, biking, areobics, reading, and of course trying out new recipes on Zaar. My DH and I love to go out on dates to our favorite resturant, or just go out for coffee. I just recently got a new digital camera, and am trying to figure out how to take good pictures of the food I make. It's more complicated that I thought it would be!</p>
