Upside Down Caramel Pumpkin Cheesecake

Name: Upside Down Caramel Pumpkin Cheesecake
Prep time: 12 min
Cook time: 1 h 10 min
Total time: 1 h 22 min
Yield: 1 9-inch cake
Ingredients: 10 ounces sugar; 4 ounces water; 1 tablespoon lemon juice; 24 ounces cream cheese, room temperature; 3/4 cup sugar; 1/2 cup light brown sugar; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon orange zest, chopped fine; 5 eggs, room temperature; 1 (15 ounce) can solid pack pumpkin; 1/2 cup sour cream

Submitted by CindiJ

"I watched Wolfgang Puck make this on the Live with Regis & Kelly show and knew right away I would have to make this. Updated 1/09 - I have made this and have to agree with the reviews. This is not that good. The texture is NOT like a typical cheesecake, but rather like an under baked flan or custard. IF you can get past the texture issues, you might enjoy it-otherwise please pass this one on by."

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Ready In:: 1hr 22mins
Ingredients:: 12
Yields:: 1 9-inch cake

ingredients

For Caramel
10 ounces sugar
4 ounces water
1 tablespoon lemon juice
For Cheesecake
24 ounces cream cheese, room temperature
³⁄₄ cup sugar
¹⁄₂ cup light brown sugar
1 teaspoon ground cinnamon
³⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon orange zest, chopped fine
5 eggs, room temperature
1 (15 ounce) can solid pack pumpkin
¹⁄₂ cup sour cream

directions

Caramel Directions: In a heavy metal saucepan combine sugar, water and lemon juice and stir until smooth.
Over high heat, cook the mixture to 340F (The sugar should be a deep caramel color).Pour out into 9-inch cake pan. (DO NOT spray or grease the pan.). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with the caramel. Set aside.
Cheesecake Base Directions:
Pre-heat oven to 325°F.
In mixer fitted with paddle attachment, work the cream cheese on low speed until smooth.Add sugar, brown sugar, cinnamon, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth.
Add the eggs one at a time, scraping down the sides after each addition. Slowly add the pumpkin and scrape down. Continue on low speed and add the sour cream and scrape down.
Pour batter into prepared cooled caramel pan.
Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch.
Remove from oven, cool to room temperature and place in refrigerator, overnight.
Notes: Make sure to cool down for at least 4 hours before flipping over.
The cake can be made 2 days in advance. To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second.Lift off pan and serve on its own or with candied pecans and whipped cream.

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Reviews

The cheesecake had a good flavor but not as intense a cheesecake flavor as we like. Would make it again with a few tweaks.

JenniA
I was successful with this recipe for Chrismas. It came out of pan perfectly and my family loved it! I would have liked it to be a little more firm, and "cheesecakier", but the flavor was great. This was my first attempt at any cheesecake! Leigh W

Leigh 2
this recipe was very hard to follow and it was very hard to get out of the pan and the cheesecake was mush when I did

Chef RuFuS

RECIPE SUBMITTED BY

CindiJ

Glenallen, Missouri

Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.

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